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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 183.6
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 396.6 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 8.2 g
  • Protein: 7.0 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 tsp ground cumin
    1/2 tsp garam masala
    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 hot. Add the carrots and onion and sauté for 3 to 4 minutes. Add the garlic, curry powder, cumin, garam masala, and turmeric to the pan. Continue to cook for 2 minutes more, 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



  • 86 of 91 people found this review helpful
    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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  • Incredible!
    76 of 83 people found this review helpful
    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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  • Incredible!
    60 of 66 people found this review helpful
    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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  • 52 of 64 people found this review helpful
    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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  • Good
    38 of 40 people found this review helpful
    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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  • 33 of 36 people found this review helpful
    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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  • Incredible!
    31 of 38 people found this review helpful
    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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  • Good
    26 of 27 people found this review helpful
    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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  • Very Good
    19 of 19 people found this review helpful
    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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  • Incredible!
    19 of 21 people found this review helpful
    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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  • Very Good
    18 of 27 people found this review helpful
    but i added chicken - 10/10/09

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  • Incredible!
    16 of 18 people found this review helpful
    Awesome recipe!! Can easily be applied to chicken and beef as well if your family prefers those. - 2/4/10

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  • 15 of 24 people found this review helpful
    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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  • Very Good
    12 of 14 people found this review helpful
    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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  • Incredible!
    11 of 13 people found this review helpful
    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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  • Incredible!
    11 of 12 people found this review helpful
    I absolutely loved this dish, and can keep eating and eating it. Chef Meg, you rock! - 11/21/09

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  • 10 of 12 people found this review helpful
    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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  • Good
    9 of 9 people found this review helpful
    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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  • Very Good
    8 of 11 people found this review helpful
    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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  • 6 of 9 people found this review helpful
    are these canned chick peas or dried chickpeas that have been soaked? - 4/6/10

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  • 6 of 6 people found this review helpful
    When did you put the bay leaf in????? - 3/11/10

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  • Very Good
    6 of 8 people found this review helpful
    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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  • O.K.
    5 of 13 people found this review helpful
    My family wasn't impressed with this one. Sorry. - 10/9/09

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

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  • Very Good
    4 of 4 people found this review helpful
    Have just made this for our evening meal - it was a great success. Possibly needed a little more kick in it, but that may have been my measuring! Would cook it for a little bit longer next time as the potatoes were still a bit hard. - 3/1/10

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  • Good
    4 of 11 people found this review helpful
    Yum! - 10/16/09

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  • 3 of 3 people found this review helpful
    I ran this list of ingredients through over at caloriecount.about.com and got some very different information. I used the same exact ingredients except for substituting low sodium broth. Servings: 8
    Serving Size: 389 g (389 g = 13.72 oz // 13.72 fl oz = 1.71 cups) - 2/18/12

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  • Good
    3 of 3 people found this review helpful
    even better if you add ginger, cumin, coriander to it - 6/19/10

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  • Very Good
    3 of 3 people found this review helpful
    Love it! I substituted ff half and half with a little coconut flavoring (couldn't find light coconut milk) and added a little more cayenne pepper. - 3/12/10

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  • Incredible!
    3 of 3 people found this review helpful
    I added some lentils - this recipe is WONDERFUL! Plenty of flavor. My husband LOVED it. I will make this again! - 2/23/10

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  • Incredible!
    3 of 3 people found this review helpful
    This is VERY Good! I used lite Coconut milk and low sodium vegetable broth. I also didnt include a bay leaf as it wasnt in the ingredients so I didnt know I needed one initially. Also, I didnt have peas...Definitely will make again and again... - 2/7/10

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  • Incredible!
    3 of 3 people found this review helpful
    This was easy and wonderful and automatically one of my favorites. - 2/6/10

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  • Incredible!
    3 of 5 people found this review helpful
    Great, but there is no serving size. - 2/4/10

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  • 3 of 10 people found this review helpful
    Recently rented "Fresh from the Vegetarian Slow Cooker" from library and this one looks like a good one to try too! - 10/9/09

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  • Very Good
    2 of 2 people found this review helpful
    This was a tasty, filling meal, but there's no way the prep time is 15 minutes. Peeling and slicing carrots, peeling and slicing onions and garlic, cooking them, washing and quartering potatoes... Perhaps I'm slow, but I will budget more time for preparation when I make this in the future. - 12/30/13

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  • 2 of 2 people found this review helpful
    Don't freeze this dish it turns sour fast and don't taste good at all. - 9/23/12

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  • Very Good
    2 of 2 people found this review helpful
    I made this, found that I needed to use some of the broth to deglaze the pan after cooking the spices. This was really good served with Basmati rice. - 8/1/11

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  • O.K.
    2 of 2 people found this review helpful
    We were disappointed. There was a richness of flavors that was just missing for a curry, and I expected a rich sauce. It was watery and, although I could have thickened it, this would have buried the flavors even more. Will have to adjust it somehow, as we love curry, veggies and our slow cooker! - 3/23/11

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  • Very Good
    2 of 2 people found this review helpful
    made with all the ingredients only difference was half the amount and added a stalk of celery and a pinch of salt. - 8/28/10

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  • 2 of 3 people found this review helpful
    loved this as is,and curry is a natural laxitive,lol,very good dish..... - 6/23/10

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  • Incredible!
    2 of 2 people found this review helpful
    Extremely good - mine was quite warm since I have some really good spices. DH and DS also approved. My only issue was portion control - I wanted MORE! I will be making this again - 5/12/10

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  • 2 of 3 people found this review helpful
    Um. It say remove Bay leaf before serving, but I do not see the bay leaf as an ingredient. Sounds good though. I am planning to cook it Wednesday - 3/29/10

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  • Incredible!
    2 of 2 people found this review helpful
    Delish! - 3/28/10

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  • 2 of 2 people found this review helpful
    Even though I'm very picky about vegetables, this was very good. Like vegetable soup. - 2/16/10

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  • 2 of 2 people found this review helpful
    this recipe was spectacular! My husband loved it. - 2/15/10

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  • 2 of 6 people found this review helpful
    That's funny, to add one tblsp. yogurt for the kids, lol. - 2/9/10

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  • Incredible!
    2 of 11 people found this review helpful
    this sounds so good I will try this - 1/21/10

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  • 2 of 12 people found this review helpful
    Sounds good but needs more spice/heat - 1/18/10

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  • Good
    2 of 8 people found this review helpful
    not really exciting - 11/15/09

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  • 2 of 10 people found this review helpful
    Great idea -- thanks!! - 9/24/09

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  • Incredible!
    1 of 1 people found this review helpful
    this was better than I thought it would be with a bit of rice it was really gorgeous :) - 10/6/13

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  • Incredible!
    1 of 1 people found this review helpful
    I diced the potatoes a bit smaller and they were fully cooked. I used a can of diced tomatoes vs fresh. Very very good. I think I might substitute sweet potatoes next time for white potatoes just to mix things up. But I have so much left I'll be eating this for quite a while it makes a lot. - 4/1/13

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  • Good
    1 of 1 people found this review helpful
    Have not made it yet - but it's on the meal plan for the week! One note about nutrition information: the calories for the coconut milk are based on Silk's Coconut Milk which is completely DIFFERENT from canned coconut milk commonly used in cooking/curries. Keep in mind when calculating meal plan! - 1/28/13

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  • Very Good
    1 of 1 people found this review helpful
    I would put in a bit less cayenne- a too bit spicy for me, but I love curry, and this one is full of vegetables! - 1/10/13

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  • Incredible!
    1 of 2 people found this review helpful
    SO GOOD!!! I added golden raisins and chicken thighs. - 10/23/12

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  • Very Good
    1 of 1 people found this review helpful
    I used 2 cans diced tomatoes, 1 can small potatoes, 1 diced onion, 1 small package precut butternut squash, & 1 can garbanzo beans +1/2 c lite coconut milk +2 carrots.Didn't reduce the spices.Big mistake! Came out REALLY spicy! I have a 6.5 qt crock pot. Will make again, less spicy, tho. - 10/13/12

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  • Very Good
    1 of 1 people found this review helpful
    I loved this. I cut the potatoes in small cubes and cooked this on the stove for 1 hour. Will make it again but will half the recipe. Will have to feeze half so it will not go to waste - 10/6/12

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  • Bad
    1 of 1 people found this review helpful
    This won't cook. I put the ingredients in my slow cooker around 3:30. Turned up heat to high at 5:30. At 8:00, I couldn't get a fork through the potatoes. Turned down. At bedtime, potatoes uncooked. Unplugged. On Day 2, still trying to cook the potatoes. After 2 hours on high, they are softening. - 12/2/10

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  • 1 of 2 people found this review helpful
    Still would be nice to hear what a portion size is, but from adding up the ingredients, looks like it is about a cup? - 11/1/10

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  • Good
    1 of 1 people found this review helpful
    I did not use Canola Oil (genetically modified). Otherwise an okay recipe, bland unless you go heavy on the spices. I used Coriander/Cumin too. - 10/19/10

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  • Very Good
    1 of 1 people found this review helpful
    I substituted a nice big can of low sodium low fat vegetable soup for the veggie broth and peas and carrots. Still turned out very good. - 10/18/10

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  • Incredible!
    1 of 2 people found this review helpful
    Used what I had on hand, added 1 more tsp. of curry but only added 2 cups of chick broth. Added 3 chick breasts but only 3 potatoes. Omitted grn beans and peas- didn't have any coconut milk so used 1/3 c fat free half and half + 2 tbs Greek yogurt. Very good- will make again with coconut milk - 10/1/10

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  • Very Good
    1 of 2 people found this review helpful
    Very good - 7/24/10

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  • Good
    1 of 1 people found this review helpful
    I liked this and even my son who normally doesn't like curry liked it too. However I did not find this to be spicy at all and certainly it needed more. I did use curry paste instead of powder but next time I will add something to kick up the spice. - 7/21/10

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  • Incredible!
    1 of 1 people found this review helpful
    This was delicious! My husband went crazy over it. I didn't have coconut milk, so I threw in half a cup of coconut shreds... I'm sure it would have been even tastier with the milk. I mixed in some yogurt - eek - had seconds! - 6/7/10

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  • 1 of 4 people found this review helpful
    Looks similiar to a curry dish I cook in ght crock pot. This sounds yummy; I'm going to put it on to cook tonight so I can take it for lunch tomorrow. Thank-you for sharing Chef Meg. - 5/18/10

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  • 1 of 1 people found this review helpful
    Loved this recipe,as did all my family - 5/11/10

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  • Very Good
    1 of 2 people found this review helpful
    Thought this was great... I would add a little more heat if it was just for me. - 5/2/10

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  • Good
    1 of 3 people found this review helpful
    Pretty good. I knew to add extra heat and vegetables (celery, bell peppers, rotel instead of plain diced tomatoes) Good thing. Otherwise it would have just tasted like slightly spiced coconut milk. It's good - just not worth the lingering smell. - 3/21/10

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  • It says right on the recipe that a serving size is one cup. People need to read the recipe more carefully. - 8/2/14

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  • Love it! I made it as directed and ate with some vegan naan bread. I might back down the spice just a touch next time out of respect for my digestive tract, but it's super-good nonetheless. - 7/30/14

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  • O.K.
    0 of 1 people found this review helpful
    Used lentils instead of chick peas. Otherwise, followed recipe. Found the recipe a bit bland - used the same curry spices I always use for other dishes, so I don't think that was the problem. Note, also had to crank up heat in our crock pot to get the veggies done in time. Thank you for recipe. - 6/12/14

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  • I made this yesterday and it was delicious. Some of our Mexican friends had never eaten any type of Indian food and they were very curious about tasting it and liking it. But they all tried it and asked me to make it again for the next get together. It also went well with all the other Mexican food. - 6/9/14

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  • Really loved it. I added a whole can of light coconut milk and 1 cup of peas and used chicken broth instead of vegetable broth. It does need salt and some pepper. - 4/2/14

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  • LITTLE TO SPICY FOR MOM TO - 9/6/13

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  • This was great. Next time I'll use less cayenne, it was too much for some of my kids. - 7/13/13

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  • loved it! an excellent vegetarian curry dish. - 6/17/13

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  • Delicious. I also added some eggplant!!!! - 5/17/13

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  • I used less spices than called for but =naturally delicious - 4/26/13

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  • I made this for dinner, we all enjoyed it. - 4/16/13

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  • So delicious!!!!!! - 4/7/13

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  • I omitted tomatoes, as I don't care for them, and substituted sweet potatoes for regular potatoes. The problem was after 5 1/2 hours, the potatoes were cooked, but the other veggies were still crunchy, especially the fresh green beans. I also had to add twice as much of the spices. - 3/10/13

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  • Very Good
    0 of 1 people found this review helpful
    Good! Added some cauliflower and omitted the coconut milk, just added extra broth instead. - 1/17/13

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  • Incredible!
    0 of 1 people found this review helpful
    Made it with chicken. We loved it. It smelled wonderful. I put in all veggies except green beans, tomatoes and peas in the morning, then the rest later in the day for the last couple of hours. - 1/16/13

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  • This was a very nice mild curry. Fortunately I cut the potatoes a bit smaller than indicated & so avoided the problem I see another lady had with them not getting cooked properly. I did have to add salt & extra curry powder, & a bit more coconut milk just before serving. Will definitely make again. - 1/11/13

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  • We really enjoyed this meal, thanks for posting the recipe! I stashed away a couple servings in the freezer too for a quick meal another day. - 1/7/13

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  • Though tasty with a spicy finish it is a bit bland at the start. In my opinion it needed a bit of pepper and salt. A good low maintenance recipe. - 1/7/13

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  • I made this using the sweet potatoes in place of the yukon golds and upped the curry powder & cayenne for a little more zip. It is a good way to clear your crisper at the end of the week too! It was delicious. I'd make it again. - 1/6/13

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  • Very tasty! I used a mixture of chickpeas and different tinned beans I had in. I can see me making this quite a bit. - 1/6/13

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  • Had to use russets instead of Yukons since that's what I had, but everything else was just as the recipe said, and it was absolutely delicious! I *will* be making this again! - 12/2/12

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  • 0 of 2 people found this review helpful
    Gotta try! - 11/29/12

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  • I made this last weekend and was very disappointed. The recipie lacks flavor and the time/proportions are way off. The potatoes were extremly hard, essentailly raw after the 5, 1/2 hour cook time. I would not make this again, I would be embarrassed to recommend to anyone. - 11/22/12

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  • Very Good
    0 of 1 people found this review helpful
    I ran this recipe trough MFP calories counter and had 207 calories for 1 cup serving.
    This is not the first time I ran recipe from here on MFP too and I always have the same calories content, but this one just doesn't work that way. I even used 1/2 cup less chickpeas. Still a very good meal. - 11/17/12

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  • This recipe has been a hit every time I've made it! It is delicious! My only change was adding a little bit of cornstarch so it is not as soupy. Definitely keeping this recipe in my recipe book! - 10/31/12

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  • Incredible!
    0 of 1 people found this review helpful
    Awesome! Did not use potato, used parsnip and zucchini squash instead. Used golden curry as base. Definitely a keeper recipe! - 10/25/12

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  • 0 of 3 people found this review helpful
    I use a Granny Smith apple and some cauliflower instead of the potatoes. The last time I made it I didn't have green beans, so I replaced them with a red bell pepper and an orange bell pepper. I use natural (no sugar added) coconut water instead of the coconut milk. And I use canned, cubed tomatoes. - 10/23/12

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  • Very delicious. Spices were just right for my husband and I. Kids might find it too spicy. To give it a kick we added a dollop of hot mango chutney. - 9/27/12

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  • Delicious! - 9/26/12

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  • Very Good
    0 of 1 people found this review helpful
    I substituted a rutabega for 2 potatoes. Very good, my son needed to add salt. - 9/25/12

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  • 0 of 4 people found this review helpful
    Can't wait to make this recipe today--off to the store for some potatoes! - 9/22/12

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