Slow Cooker Vegetable Curry
A delicious Indian dish served with or without basmati rice, Enjoy!
Servings: 6
Ingredients
- 1 T. olive oil
- 1 1/2 c. chopped onion
- 1 c. sliced carrots (1/4-inch thick)
- 1 T. curry powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/8 tsp. cayenne pepper
- 1 tsp. grated fresh ginger
- 2 cloves garlic minced
- 1 Serrano pepper seeded and minced
- 2 (16 oz.) cans chickpeas drained
- 1 lg. yam or sweet potato, peeled & cubed
- 1 c. diced bell pepper any color
- 1 c. cut green beans fresh or frozen
- 1 (14.5 oz.) can diced tomatoes un-drained
- 1 (14 oz.) can vegetable broth
- 3 c. fresh baby spinach
- 1 c. light coconut milk
- 6-8 Lemon wedges for serving
- basmati rice for serving, optional
Instructions
- Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender.
- Add curry powder, salt, pepper, cayenne, ginger, garlic, and Serrano pepper; cook 1 minute, stirring constantly.
- Place onion mixture in a 5-6 quart electric slow cooker. Stir in chickpeas, yams, bell peppers, green beans, tomatoes with juice, and broth.
- Cover and cook on HIGH for 2-3 hours or on LOW for 4-6 until vegetables are tender.
- Add spinach and coconut milk; stir until spinach wilts. Serve with or without cooked rice and lemon wedges.
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