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Slow Cooker Vegetable Curry
A delicious Indian dish served with or without basmati rice, Enjoy!
Course:
Entrée, Soup
Cuisine:
Indian
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.