Slow Cooker Vegetable Curry
A delicious Indian dish served with or without basmati rice.
Slow Cooker Vegetable Curry
A delicious Indian dish served with or without basmati rice.
Servings
6-8
Servings
6-8
Ingredients
Instructions
  1. Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender.
  2. Add curry powder, salt, pepper, cayenne, ginger, garlic, and Serrano pepper; cook 1 minute, stirring constantly.
  3. Place onion mixture in a 5-6 quart electric slow cooker. Stir in chickpeas, yams, bell peppers, green beans, tomatoes with juice, and broth.
  4. Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 until vegetables are tender.
  5. Add spinach and coconut milk; stir until spinach wilts. Serve with or without cooked rice and lemon wedges.