How To Make Crockpot Vegetarian Vegetable Curry Recipe
A hearty and healthy curry loaded with colorful vegetables and spices, slow-cooked to perfection.
Preparation: 15 minutes
Cooking: 6 hours
Total: 6 hours 15 minutes
Serves:
Ingredients
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 carrots, sliced
- 1 zucchini, sliced
- 1 cup chopped cauliflower
- 1 cup chopped broccoli
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- Salt and pepper, to taste
- 1 cup vegetable broth
- 1/2 cup coconut milk
Instructions
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In a Crockpot, combine all vegetables, tomatoes, chickpeas, and spices.
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Add vegetable broth and stir to combine.
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Cover the Crockpot and cook on low heat for 6 hours.
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Stir in coconut milk and cook an additional 10 minutes.
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Serve hot with rice or naan bread.
Nutrition
- Calories : 237kcal
- Total Fat : 7g
- Saturated Fat : 4g
- Cholesterol : 0mg
- Sodium : 741mg
- Total Carbohydrates : 38g
- Dietary Fiber : 12g
- Sugar : 11g
- Protein : 9g
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