Taste of Home
Slow-Cooked Vegetable Curry
TOTAL TIME: Prep: 35 min. Cook: 5 hours
YIELD: 6 servings (about 2 -1/2 quarts).
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
Ingredients
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1 tablespoon canola oil
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1 medium onion, finely chopped
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4 garlic cloves, minced
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3 teaspoons ground coriander
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1-1/2 teaspoons ground cinnamon
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1 teaspoon ground ginger
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1 teaspoon ground turmeric
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1/2 teaspoon cayenne pepper
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2 tablespoons tomato paste
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2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
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3 cups cubed peeled sweet potatoes (about 1 pound)
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3 cups fresh cauliflower florets (about 8 ounces)
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4 medium carrots, cut into 3/4-inch pieces (about 2 cups)
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2 medium tomatoes, seeded and chopped
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2 cups chicken broth
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1 cup light coconut milk
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1/2 teaspoon pepper
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1/4 teaspoon salt
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Minced fresh cilantro
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Hot cooked brown rice
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Lime wedges
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Plain yogurt, optional
Directions
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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.
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2.
Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt.
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3.
Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.
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.
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