Description
Crockpot Vegetable Curry is a vibrant, comforting dish that combines an array of fresh vegetables and aromatic spices into a creamy sauce. Ideal for chilly evenings or casual gatherings, this easy-to-make curry lets your slow cooker do the work while you savor the enticing aromas filling your kitchen. With its rich flavors and beautiful presentation, it’s sure to impress family and friends alike!
Ingredients
Scale
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 medium carrots, sliced thinly
- 1 cup bell peppers, diced (any color)
- 1 (13.5 oz) can coconut milk (full-fat for richness)
- 2 tbsp curry powder
- 2 cups fresh spinach (or 1 cup frozen)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 2 tbsp soy sauce or tamari
- Juice of 1 lime
Instructions
- Chop all vegetables into uniform bite-sized pieces.
- Sauté onion in a skillet over medium heat until translucent (about 5 minutes). Add garlic and cook until golden brown.
- Stir in curry powder and cook briefly before adding carrots and bell peppers. Toss to coat with spices.
- Transfer sautéed mixture to the crockpot. Add chickpeas, spinach, vegetable broth, coconut milk, soy sauce, and lime juice. Stir well.
- Cook on low for 6-8 hours or high for 3-4 hours until veggies are tender.
- Adjust seasoning as needed before serving hot over rice or with naan.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg