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Crock Pot Vegetable Curry from Ceylon Recipe

Crock Pot Vegetable Curry from Ceylon Recipe

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Ingredients:

Serving

2 cups coconut milk (homemade or canned , thin consistency)
1/2 cup water
2 lbs mixed vegetables, chopped
2 potatoes, boiled and finely chopped
1/4 tsp turmeric
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
2 tsp chili powder
3 small cinnamon sticks
5 peppercorns
1/2 tsp ground fenugreek, powder
2 onions, chopped
4 curry leaves
2 green chilies , slit
2 potatoes, boiled and finely chopped
3 large tomatoes, finely chopped
salt

Directions:

In a non-stick frying pan, take a tablespoon of oil and brown all mix veggies by stir frying for 2-3 minutes on high heat.
Transfer all the veggies, spices, tomatoes and coconut milk with salt to the pot and cook covered for about 1 hour.
Check in between to see if the vegetables are done and absolutely soft.
Add water as per your preference for consistency.
This curry, in its final form should be neither too thick nor too watery.
Serve hot with steamed rice or noodles.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	600.82 Kcal (2516 kJ)
Calories from fat	283.34 Kcal
		% Daily Value*
Total Fat	31.48g	48%
Sodium	200.83mg	8%
Potassium	1681.4mg	36%
Total Carbs	77.79g	26%
Sugars	20.21g	81%
Dietary Fiber	19.64g	79%
Protein	13.56g	27%
Vitamin C	124.9mg	208%
Vitamin A	1.5mg	51%
Iron	7.5mg	41%
Calcium	165.6mg	17%

Amount Per 100 g
Calories	80.72 Kcal (338 kJ)
Calories from fat	38.07 Kcal
		% Daily Value*
Total Fat	4.23g	48%
Sodium	26.98mg	8%
Potassium	225.89mg	36%
Total Carbs	10.45g	26%
Sugars	2.72g	81%
Dietary Fiber	2.64g	79%
Protein	1.82g	27%
Vitamin C	16.8mg	208%
Vitamin A	0.2mg	51%
Iron	1mg	41%
Calcium	22.3mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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