Slow Cooker Curry Recipe

I've been adapting some recipes for a slow cooker. Here's a really good, simple curry. We ate it before taking any pictures. Sorry.

Slice a couple of medium sized shallots and start sauteing them in simmering olive oil on a pan. Don't let them caramelize. Add some chopped garlic to the pan. Next add a mix of spices, majority of which is curry powder of some kind, balanced with some coriander, cumin, mustard seeds, etc. Add chili powder and cayenne pepper to taste. I like it spicy. You decide.

If you're cooking with any kind of meat, add it in thin slices or cubes to the pan and brown, but don't cook. It should still be very raw in the center when you take it out of the pan.

Chop up some potatoes and add them to the slow cooker. Add one can of coconut milk, about a cup of stock, and about a half a can or more of crushed, diced, whatever, tomatoes. Fresh can be substituted here, but honestly if you find a good brand of canned tomatoes they can be a lot more consistent then fresh ones. (I know, blasphemy...)

Add the remaining ingredients that were sauteing in the pan to the slow cooker and let it cook overnight (or about 8hrs) on LOW. For the final hour of cooking, add chopped kale. If you use a lighter leaf like spinach, maybe wait till the last half hour -- it's not really a science, you just want it to wilt and become tender.

The final step is optional, but makes a big difference in my opinion: strain the liquid into a large pan and boil, stirring constantly so it doesn't burn, until half the liquid has reduced. Adjust the spices of the sauce as needed and return it to the slow cooker.

That's it. A few more steps then just throwing everything in the slow cooker, but the added flavor is worth it. Serve with naan or rice.

(Thanks, @bittman)