This is the first curry I’ve cooked in the Slow Cooker. Strangely enough, I had a couple of visitors to the door while it was cooking, and they both commented on the amazing smell that was wafting through the house. A curry in the slow cooker certainly works!
The original recipe is featured in Forever Summer by Nigella, and when I heard of the ‘colourful’ theme of this month’s Forever Nigella challenge, I thought of this book first. I kept to the same ingredients, but adapted the recipe to use the Slow Cooker. What I didn’t realise was that chilli intensifies during slow cooking. Although I only used a conservative half-teaspoon of chilli powder, this curry had a real kick to it! I’d definitely tone down the chilli. I also added broccoli to increase the vegetable content.
You can find the ingredients listed here.
- Put the spices into a small bowl, grate over the ginger and garlic and add a small amount of water to make a paste.
- Fry the onion to soften it, then add the spice paste and continue to cook for 1 minute. Transfer this to the slow cooker.
- Add the tomatoes, water, cinnamon, lemon zest and juice and curry leaves. Cook on Low for 4-6 hours.
- Add the prawns and cook for a further 20 minutes, until the prawns have cooked through.
- Serve with a grating of nutmeg, fresh coriander and some green chilli. Accompany with plain basmati rice.
Forever Nigella #25 is being hosted by Elizabeth of A Girl in her Kitchen. This month’s challenge is to prepare and blog any Nigella Lawson recipe which could be described as ‘colourful.’ Forever Nigella is organised by Sarah at Maison Cupcake.