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Slow-Cooker Vegetable Curry
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Slow-Cooker Vegetable Curry
Makes: 4 servings
Prep: 25 mins Cook: 7 hrs to 9 hrs(low) or 3-1/2 to 4-1/2 hours (high) Stand: 5 mins
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  • user reviews (7)
Slow-Cooker Vegetable Curry
Ingredients
  • 4
    medium carrots, sliced
  • 2
    medium potatoes, cut into 1/2-inch cubes
  • 1
    15 ounce can garbanzo beans (chickpeas), rinsed and drained
  • 8
    ounces fresh green beans, cut into 1-inch pieces
  • 1
    cup coarsely chopped onion
  • 3
    cloves garlic, minced
  • 2
    tablespoons quick-cooking tapioca
  • 2
    teaspoons curry powder
  • 1
    teaspoon ground coriander
  • 1/4 - 1/2
    teaspoon crushed red pepper
  • 1/4
    teaspoon salt
  • 1/8
    teaspoon ground cinnamon
  • 1
    14 ounce can vegetable broth or chicken broth
  • 1
    14 1/2 ounce can diced tomatoes, undrained
  • Hot cooked rice
Directions

1. In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon. Pour broth over all.

2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

3. Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over hot cooked rice. Makes 4 servings.

Nutrition Facts (Slow-Cooker Vegetable Curry)
  • Servings Per Recipe 4,
  • Calories 407,
  • Protein (gm) 13,
  • Carbohydrate (gm) 87,
  • Fat, total (gm) 3,
  • Dietary Fiber, total (gm) 12,
  • Sodium (mg) 1068,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (7)
4210867253
katysroom wrote:

I like the basic idea of this recipe, but it needs tweaking. I made it according to the recipe. Unfortunately, the carrots &potatoes did not cook as fast as the other ingredients. The broth overpowers. Unlike the other reviewers, I don't think this is too spicy; it tastes bland to me. All this could be remedied by making it again with adjustments...but who has the time/money to cook the same recipe again and again?

10/28/2011 05:14:34 PM Report Abuse
CK02 wrote:

Made this meal this week, and I have to agree with Waterburymeg1 that it was really disappointing. It looked fabulous going into the crockpot...all of those yummy vegetables and spice, but both my husband and myself did not like the final outcome. It did not have a distinct flavor, but the spiciness was overwhelming. My husband loves spicy foods too, and he could barely eat it. And if you were wondering, I followed the recipe to a "T". Wanted to love this, but just didn't happen.

9/3/2011 06:29:01 PM Report Abuse
anonymous wrote:

Tapioca is a gluten free starch used for thickening and to make tapioca pudding (it looks bead like instead of flour like and is my favorite to thicken pies and cobbler). I'm sure you could substitute another starch such as corn or potato starch. You may have to adjust the amount a little to get the desired thickness.

5/7/2011 11:09:32 AM Report Abuse
nmgrove516 wrote:

I absolutely loved this dish. It was my first time making a curry, although I have enjoyed it many times at restaurants, etc. I was so happy that it came out well. Followed the recipe and if was perfect - I used a spicier curry powder along with regular curry powder...yum!

2/17/2010 10:06:56 AM Report Abuse
gmj3403 wrote:

After reading the reviews, I decided to make a double batch of this. Yes, the house smelled great; however, when it was finished and I served it, we did not like it at all. I gave my neighbor enough for dinner for their family, they did not like it either. I guess you have to like the flavour of CURRY, and I guess we just don't. Disappointed in this... it was a lot of ingredients to see going in the trash today.

2/8/2010 09:48:32 PM Report Abuse
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