How To Make Vegetarian Crockpot Vegetable Curry Recipe
A hearty and flavorful vegetable curry that is perfect for a vegetarian meal.
Preparation: 20 minutes
Cooking: 4 hours on high or 6 hours on low
Total: 4 hours 20 minutes on high or 6 hours 20 minutes on low
Serves:
Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 large sweet potato, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 large onion, finely chopped
- 1 red bell pepper, seeded and diced
- 2 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes, undrained
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
- Chopped fresh cilantro, for garnish (optional)
Instructions
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In the crockpot, combine the chickpeas, sweet potato, carrots, onion, bell pepper, garlic, tomatoes, coconut milk, curry powder, ground cumin, salt, and black pepper. Stir well to combine.
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Cover and cook on high for 4 hours or low for 6 hours, until the vegetables are tender and the sauce has thickened.
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Serve the vegetable curry hot, garnished with chopped fresh cilantro if desired.
Nutrition
- Calories : 361kcal
- Total Fat : 19g
- Saturated Fat : 14g
- Cholesterol : 0mg
- Sodium : 333mg
- Total Carbohydrates : 39g
- Dietary Fiber : 10g
- Sugar : 11g
- Protein : 9g
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