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
Slow-Cooked Vegetable Curry Recipe photo by Taste of Home
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.
Health Tip: Garbanzo beans 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.
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Average Rating:
mona4eyes
Sep 25, 2018
Yummy and warming!
curlylis85
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!
Reviews
Yummy and warming!
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!