Slow-Cooker Vegetable Curry

The flavor for this vegetarian slow cooker dish can vary depending on the brand of curry powder you use. Try several until you find your favorite.

Slow-Cooker Vegetable Curry Enlarge Image
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41 users rated this recipe an average rating of 3.5
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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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
2
tablespoons quick-cooking tapioca
2
teaspoons curry powder
1
teaspoon ground coriander
1/4
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)
    Per serving:
  • 407 kcal cal.,
  • 3 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 1068 mg sodium,
  • 87 g carb.,
  • 12 g fiber,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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