vegan curry crockpot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 packet Onion Soup Mix (I use lipton golden onion, as it is vegan and has turmeric)2 T Curry powder (you can add more or less to taste) 2 T Sriracha Hot Sauce (Rooster sauce) (you can add more or less to taste) 1 small onions, chopped 1 cup carrots, chopped 3 medium potatoes, (2-1/4" to 3-1/4" dia.- I prefer the Yukon Gold variety) 1 large can (28 oz) chopped tomatoes 2 cans light coconut milk 1 head Cauliflower (5-6" dia), broken into bite size pieces 1 can Chickpeas (garbanzo beans), drained1 bag of baby spinach (100 calories worth), chopped
**Excluding spinach** cut up all fresh veg into bite size (stew) pieces and toss into crock pot.
Add garbanzo beans.
Dump all seasonings, coconut milk, and tomatoes in a bowl and stir. pour this over ingredients in crockpot. cover and cook on low for 8 hours.
one half hour before serving, chop the baby spinach and add it to the crock pot.
Serve over quinoa, rice, or spaghetti squash for a very hearty and filling meal!
Serving Size: 8 heaping one cup servings
Add garbanzo beans.
Dump all seasonings, coconut milk, and tomatoes in a bowl and stir. pour this over ingredients in crockpot. cover and cook on low for 8 hours.
one half hour before serving, chop the baby spinach and add it to the crock pot.
Serve over quinoa, rice, or spaghetti squash for a very hearty and filling meal!
Serving Size: 8 heaping one cup servings
Nutritional Info Amount Per Serving
- Calories: 211.7
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 346.8 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 7.9 g
- Protein: 7.7 g
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