Slow Cooker Vegetable Curry

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3.9 of 5 (34)
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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
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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

    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.

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  • O.K.
    4 of 4 people found this review helpful
    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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  • Incredible!
    2 of 2 people found this review helpful
    Cooked it with a Pork Tenderloin. Great, didn't have fresh spinach. Used a package of frozen, if I have to do it again I would use half of it. Didn't have egg plant, subbed zucchini, still GREAT - 6/2/08

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  • Incredible!
    2 of 2 people found this review helpful
    it works just as well cooked in a pressure cooker. saves gas too!! if you add more water...there you have lentil soup :) - 5/30/08

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  • Very Good
    2 of 2 people found this review helpful
    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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  • Very Good
    1 of 1 people found this review helpful
    Used Cauliflower instead of eggplant. It was great. I added a bit more curry and a dash of cayenne as it was not spicy enough for me the first time. - 1/23/12

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