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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 178.7
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 393.6 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 8.3 g
  • Protein: 7.2 g

View full nutritional breakdown of Slow Cooker Vegetable Curry calories by ingredient
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Slow Cooker Vegetable Curry

Submitted by: CHEF_MEG
Slow Cooker Vegetable Curry

Introduction

Slow cookers aren’t just for meat! This is a tasty, affordable one-pot vegetarian meal that’s filling and perfect for your slow cooker. Slow cookers aren’t just for meat! This is a tasty, affordable one-pot vegetarian meal that’s filling and perfect for your slow cooker.
Number of Servings: 8

Ingredients

    1 tbsp canola oil
    4 medium carrots (about 2 cups), sliced
    1⁄4-inch thick
    1 onion, thinly sliced
    3 garlic cloves, peeled and thinly sliced
    2 tbsp curry powder
    1⁄2 tsp cayenne
    1⁄2 tsp turmeric
    4 to 5 Yukon Gold or red potatoes,
    quartered
    8 ounces fresh or frozen green beans
    3 cups canned chickpeas, drained and
    rinsed
    2 large tomatoes, diced (1 cup)
    2 cups vegetable stock
    1⁄2 cup frozen peas
    1⁄2 cup light coconut milk

Tips

You can also add shrimp during the last 20 minutes of cooking, if you like. If the dish is a little too spicy for the kids, add 1 tablespoon of plain yogurt to their serving. Serve with a glass of milk and a cucumber salad.


Directions

1. In a sauté pan, heat the oil until moderately
hot. Add the carrots and onion and sauté for
3 to 4 minutes. Add the garlic, curry powder,
cayenne, and turmeric to the pan. Continue to
cook for 2 minutes more or until the spices become
fragrant.
2. Remove the vegetables from the pan and
transfer to a slow cooker. Add the potatoes,
green beans, chickpeas, tomatoes, and vegetable
stock to the slow cooker.
3. Set the slow cooker on low and cook for 5
1⁄2 hours. Add the peas and coconut milk and
cook for 15 minutes more.
Serving=1 cup






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Member Ratings For This Recipe

  • DRTWITCHY


    81 of 85 people found this review helpful
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    I made this but I substituted root veggies (parsnips, turnips, etc.) for the potatoes. I also used two cups of (cooked) lentils in place of 2 cups of the garbanzos to make it more like dahl. Adding chili paste will kick up the heat, as will adding curry paste instead of powder. - 2/4/10

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  • LORIBURKS1

    Incredible!
    70 of 76 people found this review helpful
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    Making this tonight - plan to add tofu. Also, instead of buying light coconut milk, just buy regular and add water - it's cheaper that way since you get twice as much and that is all they do with the "light" anyway! - 3/15/10

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  • GRANDY777

    Incredible!
    56 of 61 people found this review helpful
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    This is the most wonderfull recipe I have found in ages. We plan to fix it once a week. I did put two chicken breast in it and used sweet potatoes instead of yucon potatoes and chicken broth instead of vegetable stock. - 2/6/10

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  • DINAISPO


    51 of 62 people found this review helpful
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    Inquiring minds would like to know??? Is a serving a half a cup or a whole cup? Some recipes describe a serving as a half a cup, while others say a serving is a whole cup, so it would be helpful to describe how much a serving is in this recipe. - 2/4/10

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  • SKIPSIDE

    Good
    36 of 38 people found this review helpful
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    Smelled wonderful and recipe had a nice flavor.
    Problem: Potatoes were still hard even after cooking for over an extra hour. Cooked leftovers longer. Unfortunately by time potatoes were soft everything else was overcooked. Need to precook potatoes in future or eliminate them. - 3/23/10

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  • SCOTMAMA


    30 of 33 people found this review helpful
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    It's just a guess, but I'd say a serving would be 1 cup. Add up all the 'cup' sized ingredients and you come up with a little over 9 cups, and it says 9 servings. Viola! - 2/4/10

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  • FATTTBOY

    Incredible!
    30 of 36 people found this review helpful
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    This was really good. I hope to change my eating - so much of the american diet is based on sugar , salt and fat! And volume. I plan to eat smaller portions of more flavorfull food in the coming year. I want to replace sugar, salt and ffat with flavor! This recipe did that! - 1/3/10

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  • MOMMYSWAMI

    Good
    24 of 25 people found this review helpful
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    This was easy and tasty. I have a nice spicy curry powder so I didn't add extra. Also I dont care for cooked carrots and used red bell peppers in their place with success. - 2/4/10

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  • KKRPATA

    Incredible!
    18 of 20 people found this review helpful
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    This is very very good! I added shrimp to a small portion for my husband, but I ate it just as is. Delicious! I served over white rice cooked in veggie broth. Can't wait to eat some leftovers today! - 1/8/10

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  • SHIRLEYFAYE3

    Very Good
    18 of 25 people found this review helpful
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    but i added chicken - 10/10/09

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  • J0ANNAJ

    Very Good
    17 of 17 people found this review helpful
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    We all loved this especially my kids - I had just one comment about the lack of meat but two of them begged me for the leftovers for lunch today. I substituted 2cups lentils for the chick peas as they kids prefer lentils and added 2 more cups of water that the lentils needed to cook. - 8/3/10

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  • RAVEN0000001

    Incredible!
    16 of 17 people found this review helpful
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    Awesome recipe!! Can easily be applied to chicken and beef as well if your family prefers those. - 2/4/10

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  • ANG76H


    15 of 21 people found this review helpful
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    It would be great if you could let us know what size servings...i.e. 9 one cup servings, instead of just "9 servings". Thank you. - 2/4/10

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  • BEESPARKLE


    10 of 11 people found this review helpful
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    i used Chicken and hubby put all the ingred in the slow cooker. Did not have to cook things before and then add.

    So yours is similar then what we did in one shot.

    Liked your last tip though. If too hot for the kids or my case Grandchildren. Use yogurt. That sounds good.

    Thanks.

    - 7/24/10

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  • SEPPIESUSAN

    Incredible!
    10 of 11 people found this review helpful
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    Delicious! I mostly followed the recipe, but added baby spinach and halibut pieces. It's rather spicy, but with a side of iced tea, I can handle it! - 7/13/10

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  • SANDSTRA

    Very Good
    10 of 11 people found this review helpful
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    I used my own recipe for curry powder and doubled the amount in the recipe. It was nice to throw in the leftover veggies from the week, walk away, and come back to a delicious meal. I served with chobani to some of my heat sensitive friends. The spice is especially nice when it is cold outside - 2/17/10

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  • LORETTACAT

    Incredible!
    10 of 11 people found this review helpful
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    I absolutely loved this dish, and can keep eating and eating it. Chef Meg, you rock! - 11/21/09

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  • SELFMADEPSYCHE

    Good
    9 of 9 people found this review helpful
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    I'm not a big fan of vegetables, so unless they're hidden in my sandwich or curry, I don't usually eat them. When I decided to eat healthier, Indian food was my solution, and this recipe did the trick! Thank you! - 3/29/10

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  • REDGRAMA

    Very Good
    8 of 10 people found this review helpful
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    Very good. Similar to one I've been making for soooooo long.
    I use more Curry, AND more heat. - 12/7/09

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  • PRISCILLA81


    6 of 8 people found this review helpful
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    are these canned chick peas or dried chickpeas that have been soaked? - 4/6/10

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  • PLEASANTNURSE

    Very Good
    6 of 7 people found this review helpful
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    tried this recipe this past weekend while we were snowed in, and it was great. We added chicken, and the spices were just right! - 2/13/10

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  • LPNET1


    5 of 5 people found this review helpful
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    When did you put the bay leaf in????? - 3/11/10

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  • JIM*S_QUEENIE

    O.K.
    5 of 12 people found this review helpful
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    My family wasn't impressed with this one. Sorry. - 10/9/09

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  • SHIRLY55

    Very Good
    4 of 5 people found this review helpful
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    The recipe is delicious. What is the serving size? No one has responded to that yet. - 4/6/10

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  • MYSPARKS7

    Good
    4 of 10 people found this review helpful
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    Yum! - 10/16/09

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