Slow Cooker Vegetable Curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 82.6
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 95.2 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 5.9 g
- Protein: 5.0 g
View full nutritional breakdown of Slow Cooker Vegetable Curry calories by ingredient
Introduction
Let the slow cooker bring out all the flavors of the spices in this dish! Let the slow cooker bring out all the flavors of the spices in this dish!Number of Servings: 6
Ingredients
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1 cup lentils, washed and cleaned of stones
2 cups water
2 cans stewed tomatoes
1 medium onion, chopped
1 small eggplant, cubed
1 bunch spinach
2 tbsp curry powder
1 tbsp ground coriander seed
1/2 tbsp cayenne pepper (or to taste)
1 tbsp ground cumin
1/2 tbsp turmeric
1 clove finely chopped garlic
Directions
Put lentils, all the spices, and water in slow cooker, cook on high for 1 hour.
After 1 hour lentils will be partially cooked, add all the vegetables.
Check flavor for spices, add more if needed.
Cook until vegetables and lentils reach desired consistency.
Great served over brown rice.
Cooking time will depend on slow cooker and heat setting. Will do well on low setting cooking all day, or should be ready on high after approx 3 hours. Lentils should be completely soft when done.
Number of Servings: 6
Recipe submitted by SparkPeople user KASHMIR.
After 1 hour lentils will be partially cooked, add all the vegetables.
Check flavor for spices, add more if needed.
Cook until vegetables and lentils reach desired consistency.
Great served over brown rice.
Cooking time will depend on slow cooker and heat setting. Will do well on low setting cooking all day, or should be ready on high after approx 3 hours. Lentils should be completely soft when done.
Number of Servings: 6
Recipe submitted by SparkPeople user KASHMIR.
Member Ratings For This Recipe
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CYNDIE52
I made this without the eggplant, I substituted 1 lg. carrot, 1 stalk celery, and about 1 cup cauliflower, all chopped. I noticed the calorie calculation is done with 1 cup of cooked lentils instead of 1 cup of raw lentils as the recipe calls for. Actual calorie count is closer to 200 per serving. - 5/30/08
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GEERACE
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TARANGINI
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ASHLEYGRACE3
What I love about curries is that you can substitute any of the vegetables. I am not the biggest fan of eggplant, but a squash worked just as well. My husband really loves cauliflower and so we added that too. Fun to play around with recipes, especially ones that have all your veggies for the day - 5/30/08
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CD8939723
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KNWDWLF
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NHAAV6
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ISIS73
Great with couscous--served as a side dish with pork chops. I only used 1 tsp cayenne and it was still a little spicy for the kids, but both of them (11&8) loved it and wanted more! Cooked on high for 6 hours until everything was very tender and flavorful--made the whole house smell wonderful, too - 5/30/08
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POPPYSEED1
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TUESDAYS
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JULIEAYERS
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KRUAUBE
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DISAPPEARINGDI
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RUTHS_FAITH
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NANASUEH
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BABY_GIRL69
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CD13114786
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JESSRIESETT
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SPUNKYREDHEAD84
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GSOVINE
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DOODLESOUP
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ANYTIMEILIKE
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CAROG424
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JACKNELI
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JOJOPI
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BANDMOM58
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KATETACK
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LIZBETHC
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GRIZZGIRL
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CEEBEE
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PRERIE
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FATTYME9
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ANDERPA
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SWIM_2_SLIM
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TINKERSPELL
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JIBBIE49
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CATMORAN
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SLIM42009
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ISABELLACULLEN
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BINGHAM37
Sounds great - tasty and inexpensive! I'm not a fan of eggplant but I'm sure summer squashes will make an excellent substitute. Thanks so much for posting this! It will help me use more veggies. My husband and I love Indian food but I was always intimidated by long ingredient lists. Thanks again! - 5/30/08
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TDGRIMES
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SUNSHINEDAYZ
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ERTHMOM7
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CUDDY521
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DAISYGIRLS
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RABBITAQUI
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CHIIEDDY