On the stovetop (or using the sauté feature in a multi-cooker):

Cup of Yum
1. Melt the butter or ghee in a large pan over medium-low heat. Add the diced onion and cook until it softens, about five minutes.Add the diced peppers and salt, and continue cooking for about 20 minutes, or until the onions begin to caramelize. If the onions begin to stick to the pan while cooking, simply add a few drops of water and stir.Stir in the garam masala, paprika and cayenne.

Blender (Optional Step):

1. Blender Basin: Add the onion and pepper mixture to a blender basin. Add the tomato sauce and the garlic. Blend until smooth, and then pour into the slow cooker.Immersion Blender: If using a multi-cooker, it might be easier to use an immersion blender in the pot. (It may be easiest if you tilt the pot to the side slightly to help make the sauce thicker in one area while blending.)

Slow Cooker:

1. Add the vegetables and stir the sauce and veggies together.Cover the slow cooker and cook for 4 to 6 hours on high or 8 to 10 hours on low.
2. A few minutes before serving, stir in the cream. Cover the slow cooker and cook until the sauce is warm again.Taste the curry. If desired, add more cayenne (for additional heat).Serve along with rice (or cauliflower rice). Leftovers can be refrigerated and used within three days.