Slow Cooker Vegetable Curry
(17)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 9
Ingredients
1 T canola oil2 c carrots, sliced 1/4 inch thick1 onion, sliced3 garlic cloves, sliced2 T curry powder1/2 t cayenne pepper1/2 t turmeric4-5 Yukon Gold or red potatoes, quartered8 oz. green beans, fresh or frozen3 cups chickpeas, drained and rinsed1 c tomatoes, diced2 c vegetable stock1/2 c peas, frozen1/2 c light coconut milk
Directions
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.
Servings Per Recipe: 9
Nutritional Info Amount Per Serving
  • Calories: 158.2
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 353.8 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 7.3 g
  • Protein: 6.2 g

Member Reviews
  • KARMATASTROPHE
     This is one of my favorite meals ever. I like to add quinoa or mung beans for a complete protein boost. It also adds a nice texture because with all the potatoes and beans it can be a bit mushy. Also good with zucchini or butternut squash. - 6/9/11
  • HOLLYM48
     I love this slow cooker vegetable curry recipe....Yummy! - 11/22/18
  • LELKINS71
     This is the best vegetable curry I have ever had. So easy in the slow cooker! - 4/8/17
  • RUNNINGWELL
     This was so yummy. I served it on top of brown and white rice. I didn't use a slow cooker this time. After sautéing the carrots and onions, I added the remaining ingredients to a large pot. I covered and cooked on medium heat for about 30 minutes, and then turned it down to simmer for an hour. All - 7/28/15
  • CASEYTALK
     Assuming the bay leaf goes into the crock pot along with all the other things at the start. Along with others, I'd appreciate knowing how much is 1/9th of the recipe so that I can measure accurately for my tracker. Thanks! (Chef Meg has an almost identical recipe here on SP.) - 12/9/14
  • JUDETHOMAS
     I love vegetable curry and this was easy to make. I added other root vegetables and the parsnips make the dish. - 9/29/14
  • GLITTERKT
     This was great! I didn't have vegetable stock on hand so I substituted Swanson's chicken broth (I think Cook's Illus. likes that one). Larger sized frozen shrimp added a nice texture. Cooked on high for appr 2 hrs. Served over quinoa. Thanks for sharing. - 9/30/13
  • CD13824544
     I love using curry. I think I will try it. - 5/8/13
  • KALIYA689
     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
  • TAMENI2
     I love curry and this reminded me of my days in Japan. - 2/19/12
  • MAMAHEY
     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
  • HORSEHABIT
     Tastes good- I didn't understand about the bay leaf. (Never said to put one in- or when). I made it without Bay leaf and it was good .
    Used the hint about serving with yogurt- yummy ! - 9/14/11
  • MARYCB51
     I haven't made this yet but have a question........this makes 9 servings. About what size is one serving? - 9/13/11
  • SIMPS6
     I am going to try this tomorrow night. - 9/12/11
  • SYBYLLANCASTER
     This was excellent. I accidentally added too much cayenne. Next time I will definitely add less. I also added a package of chicken tenderloins. - 9/10/11
  • MARYCAROLYN2
     made this for dinner last night and added a bag of raw shrimp, it was very good! Added a tablespoon of yogurt to each serving to help with the heat! will certainly make again! Thanks for the great recipe. - 9/10/11
  • CD7023171
     Not for our tastes.. sorry! - 9/10/11
  • TRINAHEALTH
     Made this for a potluck with a group of friends. It was a hit. I cut the potatoes in chunks about 3/4 inch square, added another 1/2 tbl curry, doubled the tumeric, used 2 bay leaves, a 1/2 tsp cumin, and a handful of coarsely chopped fresh Spinach leaves with the stems removed, about 1.5 inch. - 11/25/10



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