Slow Cooker Vegetable Curry
IntroductionSlow 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: 9
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
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.
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.
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This was absolutely delicious! I used the russet potatoes that we already had at the house and cooked it for about 3 hours on high instead of 5.5 on low because I waited too long to start cooking it, but it was still delicious. I'll definitely be making this again! :) - 11/30/12
This was a big hit tonight. I added shrimp and had to substitute zucchini for the green beans due to an allergy.
also added a bay leaf even though list of ingredients did not call for it. served it with whole wheat naan. My husband, the meat and potatoes guy gave it an a+. Yea! - 9/30/11