Slow Cooker Veggie Curry
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1 tbsp peanut oil2 large carrots, sliced1 medium-size yellow onion, chopped3 garlic cloves, minced4 tbsp curry powder (use less or more to change flavor)2 tsp ground coriander1 tsp cayenne pepper2 large gold potatoes, peeled and diced8 oz. snow peas ends trimmed15.5 oz can of chickpeas drained14.5 oz can of diced tomatoes, drained2 cups broccoli (or cauliflower) 2 cups vegetable stock1/2 cup canned unsweetened coconut milk
Heat the oil in a large skillet over medium heat. Add the carrots and onion, cover and cook until softened. Add the garlic, curry powder, coriander, and cayenne, stirring to coat.
Transfer the vegetable mixture to a 3.5 - 4 quarts slow cooker. Add the potatoes, peas, broccoli, chickpeas, tomatoes and stock. Cover and cook on Low for 6 hours
Just before serving, stir in the coconut milk.
Serving Size: Makes 6 1-cup servings over rice or 4 servings without
Number of Servings: 6
Recipe submitted by SparkPeople user I_DRAGONLOVER.
Transfer the vegetable mixture to a 3.5 - 4 quarts slow cooker. Add the potatoes, peas, broccoli, chickpeas, tomatoes and stock. Cover and cook on Low for 6 hours
Just before serving, stir in the coconut milk.
Serving Size: Makes 6 1-cup servings over rice or 4 servings without
Number of Servings: 6
Recipe submitted by SparkPeople user I_DRAGONLOVER.
Nutritional Info Amount Per Serving
- Calories: 302.2
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 586.3 mg
- Total Carbs: 51.5 g
- Dietary Fiber: 10.7 g
- Protein: 9.2 g
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