Afghani Curry

This all vegetable curry is spicy as expected. It contains okra, and Serrano chili. It is important to note that vegetables cook at different rates and depends on their size.

In a one gallon pot:

  1. Heat 1/4 cup of olive oil
  2. Add one table spoon Caraway seeds and cook for 3 minutes
  3. Add 1 lb of okra cut into 1" length pieces and cook until brown and soft
  4. Squeeze one medium lemon in the pot and cook for one minute
  5. Empty this into slow cooker.
  6. Cut one onion into 1/2" squares and add olive oil in the pan and cook until soft
  7. Move to slow cooker and leave a small amount in the pot.
  8. Add 1 tea spoon turmeric and 1 tea spoon curry powder and one finely diced Serrano chili (plus red pepper flakes if desired)
  9. Add 2 large tomatoes diced about 1/2" squares. Cook for 5 minutes, add chicken broth if too dry.
  10. Move to slow cooker.
  11. Add olive oil and one cup prepared carrots. Cook for 5 minutes.
  12. Move to Slow cooker.
  13. Slice 2 green zucchini into 1/2" thick wafers and cook for 3 minutes
  14. Move to slow cooker.
  15. Cut one large Yukon gold potato into 1" pieces and place in the pot along with olive oil and 1/2 cup chicken broth and cook until potato is softer.
  16. Move into slow cooker.
  17. Add 1/2 cup chicken broth and 1/2 cup water to the slow cooker.
  18. Turn on slow cooker to high. The curry is ready in 3 hours.

       Enjoy with white rice and yogurt.

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