Slow Cooker Vegetable Curry Recipe
A hearty, slow-simmered curry with tender vegetables, creamy coconut base, and bold spices—flavorful comfort made effortlessly.
Ingredients
- Coconut milk – 1 can 13.5 oz
- Chickpeas – 1 can 15 oz, drained
- Potatoes – 2 medium cubed
- Carrots – 2 large sliced
- Bell peppers – 2 chopped
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Ginger – 1 tbsp grated
- Curry powder – 2 tbsp
- Ground cumin – 1 tsp
- Ground turmeric – ½ tsp
- Crushed tomatoes – 1 can 14 oz
- Olive oil – 1 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – ¼ cup chopped
Instructions
- Drizzle olive oil into slow cooker.
- Add onion, garlic, and ginger.
- Stir in curry powder, cumin, and turmeric.
- Add potatoes, carrots, bell peppers, and chickpeas.
- Pour in coconut milk and crushed tomatoes.
- Season with salt and pepper.
- Cover and cook on low for 6 hours.
- Stir gently, garnish with cilantro, and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 14 g
- Saturated Fat: 7 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 9 g
Vitamins & Minerals (per serving)
- Vitamin A: 120%
- Vitamin C: 55%
- Iron: 20%
- Calcium: 10%
- Magnesium: 18%
Additional Tips
- Add spinach during the last 15 minutes for extra greens.
- Spice lovers can stir in chili flakes before cooking.
- Serve leftovers over quinoa for a twist.