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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 201.0
  • Total Fat: 6.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 334.1 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 8.1 g
  • Protein: 7.3 g

View full nutritional breakdown of Chef Meg's Slow Cooker Vegetable Curry calories by ingredient
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Chef Meg's 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. You can also add shrimp during the last 20 minutes of cooking. 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. 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. You can also add shrimp during the last 20 minutes of cooking. 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.
Number of Servings: 8

Ingredients

    1 T canola oil
    2 c carrots, sliced 1/4 inch thick
    1 onion, sliced
    3 garlic cloves, sliced
    2 T curry powder
    1/2 t cayenne pepper
    1/2 t turmeric
    4-5 Yukon Gold or red potatoes, quartered
    8 oz. green beans, fresh or frozen
    3 cups chickpeas, drained and rinsed
    1 c tomatoes, diced
    2 c vegetable stock
    1/2 c peas, frozen
    1/2 c light coconut milk

Directions

Heat oil in a saute pan until moderately hot. Add carrots and onion; saute 3-4 minutes. Add garlic and spices to the pan. Continue to cook for an additional 2 minutes or until the spices become fragrant. Remove vegetables from the saute pan and transfer to a slow cooker. Add remaining ingredients, except for the peas and coconut milk. Set the slow cooker on low and cook for 5 1/2 hours. Add peas and coconut milk and continue to cook for 15 minutes. Remove bay leaf before serving.

Number of Servings: 8







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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    perfect! and the side serving suggestions are great too. I like this over basmati rice or with naan. - 9/10/10

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  • 2 of 6 people found this review helpful
    I have been looking for a slow cooker curry- thanks!
    - 9/10/10

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  • 1 of 1 people found this review helpful
    It looks to me like the serving size is about 1.5 cups which is a lot when served over rice. That one star seems a little bit nasty. - 9/10/10

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  • 1 of 1 people found this review helpful
    I have made this one and just Love it!!! Can't wait to make it again. I served it with brown rice and the low fat whole grain tortilla shell for a more Indian style of eating. Had the left overs for breakfast - better than a cold cereal. - 9/10/10

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  • This was some of the best food I've put in my mouth! Seriously! The flavor was great, the veggies in perfect harmony - and filling and healthy t'boot? Oh yea. We had this with brown rice, but it could have easily stood on its own.
    So good! - 10/8/10

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  • Very easy to make. I used a green curry spice already blended just because I had that in the pantry. Love how many servings it made and took such little time to prepare. Thanks for sharing! - 9/30/10

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  • I'm curious...has anyone used fresh/raw beans with this? I tend not to use canned beans because of the sodium levels....does this change the process? - 9/12/10

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  • I just made this recipe tonight. Yummy! I did add a little more spices to suit my husband' taste. I did notice that at the end of the recipe it asked for you to remove the bay leaf...I didn't see it listed in the ingredient list so I didn't add it at all. WE didn't miss it. I served ours with naan. - 9/11/10

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  • I have been looking for a way to make golden curry for many years, as this vegetarian style meal is one of the few things my extremely picky eater son will eat with the family. This sounds great. - 9/11/10

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  • This sounds good to eat and easy to make....that's my kind of meal! - 9/10/10

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  • I love curry! Change this up with sweet curry and hot curry or a little of both. - 9/10/10

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  • very good - 9/10/10

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  • 0 of 1 people found this review helpful
    This sounds so good. I think I am going to have to try it. - 9/10/10

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  • 0 of 1 people found this review helpful
    This sounds good! - 9/10/10

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  • Bad
    0 of 7 people found this review helpful
    What is the serving size, 1/2 cup? - 9/10/10

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  • Good
    0 of 5 people found this review helpful
    Looks good, but I'll add some chicken LoL - 9/10/10

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  • 0 of 4 people found this review helpful
    Looking forward to making and eating this. - 9/10/10

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