Slow Cooker Vegetable Curry

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
1 tbsp canola oil4 medium carrots (about 2 cups), sliced1⁄4-inch thick1 onion, thinly sliced3 garlic cloves, peeled and thinly sliced2 tbsp curry powder1 tsp ground cumin1/2 tsp garam masala1⁄2 tsp turmeric4 to 5 Yukon Gold or red potatoes,quartered8 ounces fresh or frozen green beans3 cups canned chickpeas, drained andrinsed2 large tomatoes, diced (1 cup)2 cups vegetable stock1⁄2 cup frozen peas1⁄2 cup light coconut milk
1. In a sauté pan, heat the oil until hot. Add the carrots and onion and sauté for 3 to 4 minutes. Add the garlic, curry powder, cumin, garam masala, and turmeric to the pan. Continue to cook for 2 minutes more, 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

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 183.6
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 396.6 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 8.2 g
  • Protein: 7.0 g

Member Reviews
    I made this but I substituted root veggies (parsnips, turnips, etc.) for the potatoes. I also used two cups of (cooked) lentils in place of 2 cups of the garbanzos to make it more like dahl. Adding chili paste will kick up the heat, as will adding curry paste instead of powder. - 2/4/10
    Making this tonight - plan to add tofu. Also, instead of buying light coconut milk, just buy regular and add water - it's cheaper that way since you get twice as much and that is all they do with the "light" anyway! - 3/15/10
  • GRANDY777
    This is the most wonderfull recipe I have found in ages. We plan to fix it once a week. I did put two chicken breast in it and used sweet potatoes instead of yucon potatoes and chicken broth instead of vegetable stock. - 2/6/10
    Inquiring minds would like to know??? Is a serving a half a cup or a whole cup? Some recipes describe a serving as a half a cup, while others say a serving is a whole cup, so it would be helpful to describe how much a serving is in this recipe. - 2/4/10
    Smelled wonderful and recipe had a nice flavor.
    Problem: Potatoes were still hard even after cooking for over an extra hour. Cooked leftovers longer. Unfortunately by time potatoes were soft everything else was overcooked. Need to precook potatoes in future or eliminate them. - 3/23/10
    It's just a guess, but I'd say a serving would be 1 cup. Add up all the 'cup' sized ingredients and you come up with a little over 9 cups, and it says 9 servings. Viola! - 2/4/10
    This was really good. I hope to change my eating - so much of the american diet is based on sugar , salt and fat! And volume. I plan to eat smaller portions of more flavorfull food in the coming year. I want to replace sugar, salt and ffat with flavor! This recipe did that! - 1/3/10
    This was easy and tasty. I have a nice spicy curry powder so I didn't add extra. Also I dont care for cooked carrots and used red bell peppers in their place with success. - 2/4/10
    This is very very good! I added shrimp to a small portion for my husband, but I ate it just as is. Delicious! I served over white rice cooked in veggie broth. Can't wait to eat some leftovers today! - 1/8/10
    We all loved this especially my kids - I had just one comment about the lack of meat but two of them begged me for the leftovers for lunch today. I substituted 2cups lentils for the chick peas as they kids prefer lentils and added 2 more cups of water that the lentils needed to cook. - 8/3/10
    but i added chicken - 10/10/09
  • ANG76H
    It would be great if you could let us know what size servings...i.e. 9 one cup servings, instead of just "9 servings". Thank you. - 2/4/10
  • RAVEN0000001
    Awesome recipe!! Can easily be applied to chicken and beef as well if your family prefers those. - 2/4/10
    I used my own recipe for curry powder and doubled the amount in the recipe. It was nice to throw in the leftover veggies from the week, walk away, and come back to a delicious meal. I served with chobani to some of my heat sensitive friends. The spice is especially nice when it is cold outside - 2/17/10
    I absolutely loved this dish, and can keep eating and eating it. Chef Meg, you rock! - 11/21/09
    i used Chicken and hubby put all the ingred in the slow cooker. Did not have to cook things before and then add.

    So yours is similar then what we did in one shot.

    Liked your last tip though. If too hot for the kids or my case Grandchildren. Use yogurt. That sounds good.


    - 7/24/10
    Delicious! I mostly followed the recipe, but added baby spinach and halibut pieces. It's rather spicy, but with a side of iced tea, I can handle it! - 7/13/10
    I'm not a big fan of vegetables, so unless they're hidden in my sandwich or curry, I don't usually eat them. When I decided to eat healthier, Indian food was my solution, and this recipe did the trick! Thank you! - 3/29/10
    Very good. Similar to one I've been making for soooooo long.
    I use more Curry, AND more heat. - 12/7/09
    are these canned chick peas or dried chickpeas that have been soaked? - 4/6/10
  • LPNET1
    When did you put the bay leaf in????? - 3/11/10
    tried this recipe this past weekend while we were snowed in, and it was great. We added chicken, and the spices were just right! - 2/13/10
  • SHIRLY55
    The recipe is delicious. What is the serving size? No one has responded to that yet. - 4/6/10
    My family wasn't impressed with this one. Sorry. - 10/9/09
    Have just made this for our evening meal - it was a great success. Possibly needed a little more kick in it, but that may have been my measuring! Would cook it for a little bit longer next time as the potatoes were still a bit hard. - 3/1/10