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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 270.0
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 146.8 mg
  • Total Carbs: 50.4 g
  • Dietary Fiber: 11.3 g
  • Protein: 9.6 g

View full nutritional breakdown of MAKEOVER: Chef Meg's Slow Cooker Vegetable Curry (by EHAGFELD) calories by ingredient
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MAKEOVER: Chef Meg's Slow Cooker Vegetable Curry (by EHAGFELD)

Submitted by: EJOY-EVELYN

View the original recipe for Slow Cooker Vegetable Curry

Introduction

Slow cookers arenít just for meat! This is a tasty, affordable one-pot vegetarian meal thatís filling and perfect for your slow cooker. Using Chef Meg's base, I added more veggies, made a lower salt broth and chickpeas (from dry), and added peppers. Slow cookers arenít just for meat! This is a tasty, affordable one-pot vegetarian meal thatís filling and perfect for your slow cooker. Using Chef Meg's base, I added more veggies, made a lower salt broth and chickpeas (from dry), and added peppers.
Number of Servings: 8

Ingredients

    1 tbsp olive oil
    4 medium carrots (about 2 cups), sliced
    1⁄4-inch thick
    8 oz (230 gr) 1 onion, thinly sliced
    3 garlic cloves, peeled and thinly sliced
    2 tbsp curry powder
    2 tsp crushed red pepper
    6-12 curry leaves (optional, can eat - or one bay leaf and remove later)
    1⁄2 tsp cayenne pepper
    1⁄2 tsp turmeric
    520 grams (4 cups) Sweet Potatoes, peeled and cubed
    8 ounces frozen french style green beans
    3 cups chickpeas, prepared from dry (no salt added, no liquid)
    200 grams (1 large) red pepper, diced
    126 grams 1-1.5 poblano pepper, diced
    2 large tomatoes, diced (1 cup)
    3 cups vegetable stock
    1⁄2 cup frozen peas
    1⁄2 cup light coconut milk

Tips

Chef Meg says, "You can also add shrimp during the last 20 minutes of cooking, if you like." This revised dish has been spiced up for my personal tastes. If it gets too hot, Chef Meg recommend adding 1 tablespoon of plain yogurt when served. Serve with a glass of milk and a cucumber salad.


Directions

1. Slow cook 1 lb dried chickpeas without salt with 3 cups water on low for 4 hours. You'll use 3 cups of the equivalent 4.5 cups made in this recipe.
2. Make vegetable broth with 1/2 c celery, 4-6 oz broccoli slaw (broccoli stalk, carrot and cabbage), and grated 1/2 c grated carrot in 3 cups water. (no salt added). Half of these ingredients are included in the nutritional information. Cover and simmer for one hour. Drain broth for use in this recipe.
3. In a sautť pan, heat the oil until moderately hot. Add the carrots and onion and sautť for 3 to 4 minutes. Add the garlic, curry powder, cayenne, crushed red pepper, curry leaves and turmeric to the pan. Continue to cook for 2 minutes more or until the spices become fragrant.
4. Remove the vegetables from the pan and transfer to a slow cooker. Add the sweet potatoes, chickpeas, tomatoes, red and green peppers, and vegetable stock to the slow cooker.
5. Set the slow cooker on low and cook for 5
1⁄2 hours. Add the peas, green beans, cilantro and coconut milk and cook for 15 minutes more.
Serving=1.5 cup






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