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Slow Cooker Vegetable Curry

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4.3 of 5 (17)

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

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.

Minutes to Prepare: 15

Minutes to Cook: 360

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.