vegetarian curry
vegetarian curry

Easy CrockPot Veggie Curry


May 20, 2019

Spice filled, vegetarian dish with an Indian flair.

  • Prep: 10 mins
  • Cook: 5 hrs
  • Yields: 6 to 8 servings


1 tbsp canola oil

2 cups of carrot sliced 1⁄4-inch thick (about 4 medium carrots)

1 onion, sliced thin

3 garlic cloves, peeled and sliced thin

1 teaspoon ground cumin

2 teaspoon curry powder

1/2 teaspoon garam masala

1⁄2 teaspoon turmeric

4 to 5 potatoes, quartered

8 ounces fresh green beans

3 cups canned chickpeas, drained

1 cup diced tomatoes (about 2 large ones)

1⁄2 cup frozen peas

2 cups vegetable stock

1⁄2 cup light coconut milk


1In a sauté pan, heat the canola oil until hot.

2Add the onions and carrots and sauté for about 4 to 5 minutes.

3Add the garlic, curry powder, garam masala, turmeric and cumin to the pan.

4Continue to cook for about 2 minutes, until the spices start to become fragrant.

5Put the vegetables in the slow cooker.

6 Add the potatoes, tomatoes, chickpeas, green beans and vegetable stock to the slow cooker.

7Turn the slow cooker to the low setting and cook for 5 hours.

8Add the peas and coconut milk and cook for an additional 15 minutes.


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By | 2019-05-20T21:55:15-07:00 May 20th, 2019|0 Comments