Slow Cooker Fenugreek Carrots

Slow Cooker Fenugreek Carrots (Serves 5-8)

This recipe has me thinking about getting a second slow cooker. One to slow cook a roast and a second to slow cook veggies without adding them in with the meat. Mixing meat and veggies in one slow cooker affects their taste and sometimes I like the results of independent cooking best. I made these Fenugreek Carrots the day after I made a Slow Cooker Rump Roast, but sometimes I want it all at once. Or as all at once as I can get with a slow cooker!

The flavor of fenugreek hints of maple syrup or a smoky caramel taste and focuses the sweetness of carrots nicely. I don’t know how authentic my dish is to its Indian roots, but I like it.

Prep time: 10-15 minutes
Cook time: 4 hours

Ingredient list:

16 medium carrots
2-inch piece of ginger, peeled and grated
1 teaspoon turmeric
1 teaspoon garam masala
0.5 ounces ground fenugreek
2 tablespoons light olive oil
1 teaspoon salt

Directions: Peel carrots. Chop carrots into 1/2-inch wide segments and add to slow cooker. Peel ginger and grate it over the carrots in the slow cooker. Add the spices and olive oil and mix everything together. Place cover on slow cooker. Set temperature to slow cook (200 degrees on my unit) and time to 4 hours. When done, transfer food to plates and enjoy!

Notes:  My slow cooker is a Cuisinart Multi Cooker that I picked up at Williams-Sonoma because my local store had one in stock and I wanted to start cooking right away. Amazon sells the Cuisinart, but seems to be out of stock frequently. The Breville Stainless-Steel 7-Quart Slow Cooker with EasySear Insert on display in my Store is similar. Check them out by clicking on the Store link in the upper right hand corner of this site. The Cuisinart has a see-through top and the Breville has a stainless steel top. I like being able to see inside without opening the lid, but the Breville sells for $75 less than the Cuisinart.

I adapted this recipe from Fenugreek-Laced Carrots in The Indian Slow Cooker by Anupy Singla. See the cookbook in my online Store. The recipe called for dried fenugreek (methi) leaves, but I used ground fenugreek because that was all I could find.

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