Slow Cooker Vegetable Curry
IntroductionSlow 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
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
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.
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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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
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