Slow-Cooked Vegetable Curry Recipe

5 1 1
Slow-Cooked Vegetable Curry Recipe
Slow-Cooked Vegetable Curry Recipe photo by Taste of Home
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Slow-Cooked Vegetable Curry Recipe

Read Reviews
5 1 1
Publisher Photo
I love the fuss-free nature of the slow cooker, but I don't want to sacrifice flavor for convenience. This cozy, spiced-up dish has both. —Susan Smith, Mead, Washington
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Cook: 5 hours.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Cook: 5 hours.

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 3 teaspoons ground coriander
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons tomato paste
  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 3 cups cubed peeled sweet potatoes (about 1 pound)
  • 3 cups fresh cauliflower florets (about 8 ounces)
  • 4 medium carrots, cut into 3/4-inch pieces (about 2 cups)
  • 2 medium tomatoes, seeded and chopped
  • 2 cups chicken broth
  • 1 cup light coconut milk
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • Minced fresh cilantro
  • Hot cooked brown rice
  • Lime wedges
  • Plain yogurt, optional

Directions

In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker.
Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt.
Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt. Yield: 6 servings
Health Tip: Chickpeas are a smart way to add a dose of protein to a meatless main. They are also a good source of fiber, folate and vitamin B6.
  • Where's the curry powder? Curry is actually a blend of spices like those used in this dish. The curry powder you see in grocery stores is actually a pre-mixed spice blend.
  • Originally published as Slow-Cooked Vegetable Curry in Simple & Delicious August/September 2017

    Nutritional Facts

    1-2/3 cups curry: 304 calories, 8g fat (2g saturated fat), 2mg cholesterol, 696mg sodium, 49g carbohydrate (12g sugars, 12g fiber), 9g protein.

    • 1 tablespoon canola oil
    • 1 medium onion, finely chopped
    • 4 garlic cloves, minced
    • 3 teaspoons ground coriander
    • 1-1/2 teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon cayenne pepper
    • 2 tablespoons tomato paste
    • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
    • 3 cups cubed peeled sweet potatoes (about 1 pound)
    • 3 cups fresh cauliflower florets (about 8 ounces)
    • 4 medium carrots, cut into 3/4-inch pieces (about 2 cups)
    • 2 medium tomatoes, seeded and chopped
    • 2 cups chicken broth
    • 1 cup light coconut milk
    • 1/2 teaspoon pepper
    • 1/4 teaspoon salt
    • Minced fresh cilantro
    • Hot cooked brown rice
    • Lime wedges
    • Plain yogurt, optional
    1. In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker.
    2. Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt.
    3. Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt. Yield: 6 servings
    Health Tip: Chickpeas are a smart way to add a dose of protein to a meatless main. They are also a good source of fiber, folate and vitamin B6.
  • Where's the curry powder? Curry is actually a blend of spices like those used in this dish. The curry powder you see in grocery stores is actually a pre-mixed spice blend.
  • Originally published as Slow-Cooked Vegetable Curry in Simple & Delicious August/September 2017

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    Reviews forSlow-Cooked Vegetable Curry

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    MY REVIEW
    curlylis85 User ID: 3166950 274750
    Reviewed Oct. 1, 2017

    "Very yummy! Most of my slow cooker recipes involve meat so it was a nice change of pace to have something vegetable-heavy. I felt like it made a really large batch...luckily curry makes good leftovers!"

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