vegan curry crockpot

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of vegan curry crockpot calories by ingredient

Minutes to Prepare: 15

Minutes to Cook: 480

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), drained

1 bag of baby spinach (100 calories worth), chopped

Directions

**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