vegan curry crockpot

vegan curry crockpot

4.7 of 5 (3)
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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
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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

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Member Ratings For This Recipe



  • 1 of 1 people found this review helpful
    I'd skip the onion soup mix and use real onions and garlic. - 1/5/19

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  • Very Good
    tasty - 9/2/19

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  • Much better to use onions, garlic & ginger - 8/11/19

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  • Interesting - 7/3/19

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  • great dish! - 12/10/17

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