Easy Crock Pot Veggie Curry
This Easy Crock Pot Veggie Curry is a hearty, comforting dish packed with the flavors of vibrant spices.
Equipment
- Crock Pot
Ingredients
- 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
Instructions
- In a sauté pan, heat the canola oil until hot.
- Add the onions and carrots and sauté for about 4 to 5 minutes.
- Add the garlic, curry powder, garam masala, turmeric and cumin to the pan.
- Continue to cook for about 2 minutes, until the spices start to become fragrant.
- Put the vegetables in the slow cooker.
- Add the potatoes, tomatoes, chickpeas, green beans and vegetable stock to the slow cooker.
- Turn the slow cooker to the low setting and cook for 5 hours.
- Add the peas and coconut milk and cook for an additional 15 minutes.
Notes
Serve it hot, garnished with fresh cilantro or parsley, alongside rice or naan bread for a complete meal. This dish is not only easy to make but also adaptable, allowing you to include your favorite veggies or adjust the spices to suit your palate.
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