Slow-Cooked Vegetable Curry

Name: Slow-Cooked Vegetable Curry
Prep time: 35 min
Cook time: 5 h
Total time: 5 h 35 min
Yield: 6 servings
Cuisine: Asia, Indian
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

2 reviews

Test Kitchen Approved

Total Time

Prep: 35 min. Cook: 5 hours

Makes

6 servings

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

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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.

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.

Nutrition 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.

Slow-Cooked Vegetable Curry

Total Time

Makes

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Ingredients

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