How’s everyone doing at cooking in the heat? I’ve got 4 easy vegan Indian recipes that are budget-friendly and most of them can be made in the slow cooker. And one of my favorite things about the slow cooker is how it doesn’t heat up your kitchen!
Don’t worry though, there are also some you can make as soon as you open the recipe in your browser. There’s even a sweet Indian oatmeal for breakfast!
Photo by Chris Miller
Are you feeling lazy, but really have a taste for samosas? Here’s your answer – skip the pastry and make patties out of the filling! Kristy Turner’s Potato & Pea Samosa Cakes from her book, I Could Never Go Vegan, are pure genius. Warm up leftovers and eat with some scrambled tofu.
This Slow Cooker Navratan Korma is from my book, Vegan Slow Cooking for Two. It’s a favorite at our house because it’s got lots of veggies and flavor. The bonus is that it cooks in the 2 quart slow cooker while you’re at work or out having fun. It will be there waiting for you when you get home!
Photo by Wade Hammond
Joni Newman’s Indian-Spiced Chili is from her book, Fusion Food in the Vegan Kitchen. Indian spices with some traditional southwest flavors is simply flavor heaven! You can even adapt it to work in your 4 quart slow cooker. Have you been dying to make something with jackfruit? Now’s your chance, and Trader Joe’s has jackfruit in cans too!
Slow Cooker Carrot Cardamom Oatmeal was inspired by the flavors in Carrot Halwa. I love cardamom in oatmeal, stews, tea – well, just about everything! You start this in your 2 quart slow cooker before you go to bed and will wake up to a fragrant bowl of oat in the morning.
Remember to add extra liquid if your slow cooker runs hot or you’d like to sleep in. If that’s not a big enough bonus for you, you’re even adding veggies to your breakfast!
What’s your favorite Indian dish? Do you make Indian at home or only eat it out?
doe mora says
February 21, 2015 at 10:37 ama cold day with more snow on the way.. PERFECT for Indian food! I’ve made Jon’s luscious chili and if you’re not a jackfruit fan, you could use tofu that’s been frozen, thawed and quished (when it’s cool!!) to get the extra moisture out. (excellent cookbook) Thanks for all these recipes Kathy!
Kathy Hester says
February 21, 2015 at 10:39 amI love Joni’s recipes! Thanks for the tofu substitution. I love the texture of frozen tofu <3
Rhonda says
February 21, 2015 at 2:48 pmNo recipe link for Indian-spiced Chili? 🙁 All look so good!
Kathy Hester says
February 21, 2015 at 3:21 pmSorry about that. I’ve added it above and it’s
BlessedMama says
February 23, 2015 at 3:49 pmThey all look beautiful, as usual. Just a bit of feedback – it was hard for me to read the highlighted orange text. 🙂
Dixya @ Food, Pleasure, and Health says
February 23, 2015 at 4:38 pmchecking out the samosa sans the pastry right now.
Kathy Hester says
February 23, 2015 at 4:47 pmI hope you love them as much as I do!
Dina Payne says
July 25, 2017 at 7:30 pmVegetable Korma and Potato Kofta are my two favorite Indian Dishes. I have never gotten the breads right since being vegan, they are so important in Indian Dishes! Thank you for sharing these great recipes Kathy!