Slow Cooker Vegetable Curry

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Slow Cooker Vegetable Curry

4.3 of 5 (16)
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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 158.2
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 353.8 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 7.3 g
  • Protein: 6.2 g

View full nutritional breakdown of Slow Cooker Vegetable Curry calories by ingredient
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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: 9

Ingredients

    1 T canola oil
    2 c carrots, sliced 1/4 inch thick
    1 onion, sliced
    3 garlic cloves, sliced
    2 T curry powder
    1/2 t cayenne pepper
    1/2 t turmeric
    4-5 Yukon Gold or red potatoes, quartered
    8 oz. green beans, fresh or frozen
    3 cups chickpeas, drained and rinsed
    1 c tomatoes, diced
    2 c vegetable stock
    1/2 c peas, frozen
    1/2 c light coconut milk

Tips

You can also add shrimp during the last 20 minutes of cooking. 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

Heat oil in a saute pan until moderately hot. Add carrots and onion; saute 3-4 minutes. Add garlic and spices to the pan. Continue to cook for an additional 2 minutes or until the spices become fragrant. Remove vegetables from the saute pan and transfer to a slow cooker. Add remaining ingredients, except for the peas and coconut milk. Set the slow cooker on low and cook for 5 1/2 hours. Add peas and coconut milk and continue to cook for 15 minutes. Remove bay leaf before serving.

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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    This is one of my favorite meals ever. I like to add quinoa or mung beans for a complete protein boost. It also adds a nice texture because with all the potatoes and beans it can be a bit mushy. Also good with zucchini or butternut squash. - 6/9/11

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  • This was so yummy. I served it on top of brown and white rice. I didn't use a slow cooker this time. After sautéing the carrots and onions, I added the remaining ingredients to a large pot. I covered and cooked on medium heat for about 30 minutes, and then turned it down to simmer for an hour. All - 7/28/15

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  • Assuming the bay leaf goes into the crock pot along with all the other things at the start. Along with others, I'd appreciate knowing how much is 1/9th of the recipe so that I can measure accurately for my tracker. Thanks! (Chef Meg has an almost identical recipe here on SP.) - 12/9/14

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  • I love vegetable curry and this was easy to make. I added other root vegetables and the parsnips make the dish. - 9/29/14

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  • This was great! I didn't have vegetable stock on hand so I substituted Swanson's chicken broth (I think Cook's Illus. likes that one). Larger sized frozen shrimp added a nice texture. Cooked on high for appr 2 hrs. Served over quinoa. Thanks for sharing. - 9/30/13

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