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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 187.7
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 486.4 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 8.2 g
  • Protein: 8.4 g

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

Submitted by: MAUNONE

View the original recipe for Slow Cooker Vegetable Curry

Introduction

Changes to replace garbanzos w/lentils, regular tomatoes w/spicy tomatoes , curry powder w/curry paste, vegetable stock w/unsalted vegetable stock Changes to replace garbanzos w/lentils, regular tomatoes w/spicy tomatoes , curry powder w/curry paste, vegetable stock w/unsalted vegetable stock
Number of Servings: 8

Ingredients

    1 tbsp Extra virgin olive 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 A Taste of Thai curry paste
    1⁄2 tsp cayenne
    1⁄2 tsp turmeric
    4 to 5 Yukon Gold or red potatoes,
    quartered
    8 ounces fresh or frozen green beans
    1 lb lentils - cooked
    1 can Hunts spicy red pepper
    2 cups Kitchen Basics no salt added 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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