Slow Cooker Vegetable Curry

Slow Cooker Vegetable Curry
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 183.6
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 396.6 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 8.2 g
  • Protein: 7.0 g

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.

Ingredients

1 tbsp canola oil
4 medium carrots (about 2 cups), sliced
1⁄4-inch thick
1 onion, thinly sliced
3 garlic cloves, peeled and thinly sliced
2 tbsp curry powder
1 tsp ground cumin
1/2 tsp garam masala
1⁄2 tsp turmeric
4 to 5 Yukon Gold or red potatoes,
quartered
8 ounces fresh or frozen green beans
3 cups canned chickpeas, drained and
rinsed
2 large tomatoes, diced (1 cup)
2 cups vegetable stock
1⁄2 cup frozen peas
1⁄2 cup light coconut milk

Directions

1. In a sauté pan, heat the oil until hot. Add the carrots and onion and sauté for 3 to 4 minutes. Add the garlic, curry powder, cumin, garam masala, and turmeric to the pan. Continue to cook for 2 minutes more, until the spices become fragrant.
2. Remove the vegetables from the pan and
transfer to a slow cooker. Add the potatoes,
green beans, chickpeas, tomatoes, and vegetable
stock to the slow cooker.
3. Set the slow cooker on low and cook for 5
1⁄2 hours. Add the peas and coconut milk and
cook for 15 minutes more.
Serving=1 cup

Number of Servings: 8


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