Slow Cooker Veggie And Chickpea curry

(1)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 teaspoon Olive Oil1 Large Brown Onion, chopped2 garlic cloves, chopped2 tbsp curry powder3 tbsp ground cumin800g (2 cans) diced tomatoes1/2 lemon, juiced300g chickpeas, canned and rinsed150g sweet potato, orange1 large carrot, diced1 small red pepper (capsicum) diced250g cauliflower, cut into florets100g mushrooms, halved250g broccoli, cut into florets
Directions
Heat up the oil in a large saucepan (or deep frypan) over a medium heat. Add in your onion and garlic, cook for 3 minutes until onion is soft. Add in spices, cook until aromatic (1 minute)

Stir in your tomatoes. Simmer for 3 minutes or until it thickens. Add 1/2 cup cold water, lemon juice, chickpeas and vegetables. Increase the heat to high and bring to the boil.

Put curry into slow cooker. Cover and cook on high for 4 hours of low for 6. Season with salt and pepper. Serve with rice if desired.

Serving Size: 4 serves

Number of Servings: 4

Recipe submitted by SparkPeople user MALLYBAGS.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 261.6
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 550.2 mg
  • Total Carbs: 51.8 g
  • Dietary Fiber: 13.1 g
  • Protein: 11.5 g

Member Reviews
  • JBUSHEK
    This was pretty good. I added some Worcester sauce, soy sauce, and 2 tablespoons of butter. If I make this again I will add an extra can of chick peas. - 2/26/17