How To Make Low Calorie Slow Cooker Vegetable Curry Recipe
A flavorful and healthy vegetarian curry loaded with vegetables and spices, slow-cooked to perfection.
Serves:
Ingredients
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 small sweet potato, peeled and cubed
- 1 small cauliflower, chopped
- 1 large carrot, chopped
- 1 red bell pepper, chopped
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 (14 oz) can of diced tomatoes
- 1 (15 oz) can of chickpeas, drained and rinsed
- 1 cup of vegetable broth
- 1 tbsp of cornstarch
- 2 tbsp of water
- Fresh cilantro leaves, chopped (optional)
Instructions
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In a large bowl, mix together the onion, garlic, sweet potato, cauliflower, carrot, and red bell pepper.
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In a small bowl, mix together the cumin, garam masala, turmeric, smoked paprika, salt, and black pepper.
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Add the spice mixture to the vegetables and toss until well coated.
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Transfer the vegetable mixture to a slow cooker.
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Pour in the diced tomatoes, chickpeas, and vegetable broth.
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Cover and cook on low for 4-6 hours or until the vegetables are tender.
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In a small bowl, whisk together the cornstarch and water.
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Stir the cornstarch mixture into the slow cooker and cook on high for an additional 20-30 minutes or until the sauce has thickened.
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Serve hot with rice or naan bread. Optional: Top with fresh cilantro leaves.
Nutrition
- Calories : 215kcal
- Total Fat : 1g
- Sodium : 676mg
- Total Carbohydrates : 44g
- Dietary Fiber : 13g
- Sugar : 12g
- Protein : 10g
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