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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 178.7
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 327.6 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 7.9 g
  • Protein: 6.9 g

View full nutritional breakdown of MAKEOVER: Slow Cooker Vegetable Curry (by CATINCJ) calories by ingredient
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MAKEOVER: Slow Cooker Vegetable Curry (by CATINCJ)

Submitted by: CAT-IN-CJ

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. Slow cookers arenít just for meat! This is a tasty, affordable one-pot vegetarian meal thatís 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 stalk celery (cut in 1/2 inch chunks)
    1 onion, thinly sliced
    3 garlic cloves, peeled and thinly sliced
    2 tbsp curry powder
    1⁄2 tsp cayenne
    1⁄2 tsp turmeric
    1 large white potato
    1 med sweet potato quartered
    8 ounces fresh or frozen green beans
    1 can chickpeas
    1.5 cup lentils
    2 large tomatoes, diced (1 cup)
    2 cups vegetable stock
    1⁄2 cup frozen peas (add at end)

Tips

You can also add shrimp during the last 20 minutes of cooking, if you like.


Directions

1. 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, 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 cook for 15 minutes more.
Serving=1 cup






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