Slow Cooker Vegetable Curry
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Slow Cooker Vegetable Curry calories by ingredient
Introduction
Slow cookers aren't just for meat! This is a tasty, affordable one-pot vegetarian meal that's filling and perfect for your slow cooker. Slow cookers aren't just for meat! This is a tasty, affordable one-pot vegetarian meal that's filling and perfect for your slow cooker.Number of Servings: 8
Ingredients
-
1 tbsp canola oil
4 medium carrots (about 2 cups), sliced
1⁄4-inch thick
1 onion, thinly sliced
3 garlic cloves, peeled and thinly sliced
2 tbsp curry powder
1 tsp ground cumin
1/2 tsp garam masala
1⁄2 tsp turmeric
4 to 5 Yukon Gold or red potatoes,
quartered
8 ounces fresh or frozen green beans
3 cups canned chickpeas, drained and
rinsed
2 large tomatoes, diced (1 cup)
2 cups vegetable stock
1⁄2 cup frozen peas
1⁄2 cup light coconut milk
Tips
You can also add shrimp during the last 20 minutes of cooking, if you like. If the dish is a little too spicy for the kids, add 1 tablespoon of plain yogurt to their serving. Serve with a glass of milk and a cucumber salad.
Directions
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
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
Member Ratings For This Recipe
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DRTWITCHY
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LORIBURKS1
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GRANDY777
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SKIPSIDE
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DINAISPO
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CD2475290
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FATTTBOY
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MOMMYSWAMI
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KKRPATA
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CD7874654
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SHIRLEYFAYE3
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RAVEN0000001
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SANDSTRA
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
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LORETTACAT
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SEPPIESUSAN
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BEESPARKLE
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CD6996616
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REDGRAMA
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CD7068271
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LPNET1
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PLEASANTNURSE
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SHIRLY55
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JIM*S_QUEENIE
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LIZBUCK1
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LIZK007
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MYSPARKS7
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CHEFGLORIA1030
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LIBBYL1
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MELOSPARKLE
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TRVLGRL54
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UPFORFUN03
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CRAZYMAMA46
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DEECAFFEINATED
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JBERNHART
This was a tasty, filling meal, but there's no way the prep time is 15 minutes. Peeling and slicing carrots, peeling and slicing onions and garlic, cooking them, washing and quartering potatoes... Perhaps I'm slow, but I will budget more time for preparation when I make this in the future. - 12/30/13
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LRWRIGHT149
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SEAWAVE
We were disappointed. There was a richness of flavors that was just missing for a curry, and I expected a rich sauce. It was watery and, although I could have thickened it, this would have buried the flavors even more. Will have to adjust it somehow, as we love curry, veggies and our slow cooker! - 3/23/11
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CD3274814
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TWEETZ
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HEALTHYGAL01
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SWEETCHIC108
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SUNSHINE_AB
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SANDE55
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SMARTNSERIOUS
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ETHELMERZ
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4URYOU
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KOI239
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LINMOSAIC
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PEDIPOD
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DELLIS454
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KKOMAIL
I diced the potatoes a bit smaller and they were fully cooked. I used a can of diced tomatoes vs fresh. Very very good. I think I might substitute sweet potatoes next time for white potatoes just to mix things up. But I have so much left I'll be eating this for quite a while it makes a lot. - 4/1/13
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PLYNSN316
Have not made it yet - but it's on the meal plan for the week! One note about nutrition information: the calories for the coconut milk are based on Silk's Coconut Milk which is completely DIFFERENT from canned coconut milk commonly used in cooking/curries. Keep in mind when calculating meal plan! - 1/28/13
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HOLLYDAZE2
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CD13068859
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JAVAMONSTER
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MO76NIK
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CYCLEZEN
This won't cook. I put the ingredients in my slow cooker around 3:30. Turned up heat to high at 5:30. At 8:00, I couldn't get a fork through the potatoes. Turned down. At bedtime, potatoes uncooked. Unplugged. On Day 2, still trying to cook the potatoes. After 2 hours on high, they are softening. - 12/2/10
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CD7009225
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EMERALDGAZE
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TORIMAC79
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ROSY56
Used what I had on hand, added 1 more tsp. of curry but only added 2 cups of chick broth. Added 3 chick breasts but only 3 potatoes. Omitted grn beans and peas- didn't have any coconut milk so used 1/3 c fat free half and half + 2 tbs Greek yogurt. Very good- will make again with coconut milk - 10/1/10
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VINGRAM
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GOLDDUSTWOMAN51
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BEECHNUT13
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52DIANE
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CATHY629
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HEALTHY4HIM
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UTEXAS09
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MMEDFOR1
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THECHERYL
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SHOAPIE
