Taking it Easy with the Crock-pot: Week 2/4

One fun fact that I bet you didn’t know about the crock pot, was what inspired its existence in the first place. I mentioned before in the last post that the crock pot was invented by a man named Irving Naxon. It turns out that his inspiration behind this invention was his Jewish Grandmother, who was born in Lithuania and immigrated to the United States. She would tell him stories of how she cooked her favorite dish, cholent, after hours at a local bakery, using the fading heat of the oven that had been turned off for the rest of the day.

It has been over 70 years since that story was told and to this day people are finding more innovative ways to cook traditional home-cooked meals that are healthy and that reflect where each cook comes from.

Today we are embracing Asian cuisine in this amazing slow cooked dish:

Vegetable Curry

This spicy recipe comes from a blogger known as “BakingQueen74” who hails from the UK and is a mother to two lovely daughters. This recipe is a great way to utilize those forgotten vegetables in the fridge, and it is great for cold weather.

 © bakingqueen74.co.uk



  • 1 red onion diced
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • 1 tsp mild chilli powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1 red chilli desseded and chopped finely
  • 1 tin reduced fat coconut milk
  • 3 tbsp tomato purée
  • 2 large sweet potatoes
  • 2 medium carrots
  • 150 g of mixed broccoli/carrot/baby corn
  • 75 g green beans
  • fresh coriander to serve


  1. Place the garlic, ginger and spices in a large bowl.
  2. Add the coconut milk and tomato purée and mix well to combine all the ingredients.
  3. Place the onion, sweet potatoes, carrots and other vegetables (except the green beanin the slow cooker pot.
  4. Pour the coconut milk mixture on top and stir to combine in the pot.
  5. Cook on low for 5 hours.
  6. Add the green beans and cook for one more hour on low.
  7. Mix well and serve with rice and/or naan bread, with fresh coriander to serve.



Tip:  If you have extra time, brown your onions for a few minutes until translucent, then add the garlic, ginger and spices and continue to cook for a minute or so until fragrant.

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