Slow cookers aren't just for meat! This is a tasty, affordable one-pot vegetarian meal that's filling and perfect for your slow cooker.

Tips

You can also add shrimp during the last 20 minutes of cooking, if you like. If the dish is a little too spicy for the kids, add 1 tablespoon of plain yogurt to their serving. Serve with a glass of milk and a cucumber salad.

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INGREDIENTS

1 tbsp canola oil
4 medium carrots (about 2 cups) ; sliced
1 ⁄4-inch thick
1 onion, thinly sliced
3 garlic cloves peeled and thinly sliced
2 tbsp curry powder
1 tsp ground cumin
1/2 tsp garam masala
1 ⁄2 tsp turmeric
4 to 5 Yukon Gold or red potatoes ; quartered
8 ounces fresh or frozen green beans
3 cups canned chickpeas ; drained and rinsed
2 large tomatoes diced (1 cup)
2 cups vegetable stock
1 ⁄2 cup frozen peas
1 ⁄2 cup light coconut milk

Servings

INSTRUCTIONS

2. Remove the vegetables from the pan and transfer to a slow cooker. Add the potatoes, green beans, chickpeas, tomatoes, and vegetable stock to the slow cooker.

3. Set the slow cooker on low and cook for 5 1/2 hours. Add the peas and coconut milk and cook for 15 minutes more.

Serving=1 cup

NOTES

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Slow Cooker Vegetable Curry

1 tbsp canola oil 
4 medium carrots (about 2 cups) sliced
1 ⁄4-inch thick 
1 onion, thinly sliced 
3  garlic cloves peeled and thinly sliced 
2 tbsp curry powder 
1 tsp ground cumin 
1/2 tsp garam masala 
1 ⁄2 tsp turmeric 
4 to 5 Yukon Gold or red potatoes quartered
8 ounces fresh or frozen green beans 
3 cups canned chickpeas drained and rinsed
2 large tomatoes diced (1 cup) 
2 cups vegetable stock 
1 ⁄2 cup frozen peas 
1 ⁄2 cup light coconut milk

1. In a sauté pan, heat the oil until hot. Add the carrots and onion and sauté for 3 to 4 minutes. Add the garlic, curry powder, cumin, garam masala, and turmeric to the pan. Continue to cook for 2 minutes more, until the spices become fragrant.
2. Remove the vegetables from the pan and transfer to a slow cooker. Add the potatoes, green beans, chickpeas, tomatoes, and vegetable stock to the slow cooker.
3. Set the slow cooker on low and cook for 5 1/2 hours. Add the peas and coconut milk and cook for 15 minutes more.
Serving=1 cup

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (467g)
Recipe Makes: 8 Servings

Calories: 135
Calories from Fat: 25 (19%)

Amt Per Serving		% DV

	Total Fat 2.8g	4 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 1661.9mg		57 %
Potassium 155.1mg		4 %
Total Carbohydrate 23.8g		7 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 20g
Protein 4.3g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 135

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