Slow Cooker Vegetable Curry Recipe
A healthy slow cooker recipe with tons of vegetables in a creamy coconut curry broth.
Ingredients
- 1 onion, diced
- 1 tablespoon olive oil
- 1 teaspoon fresh ginger, finely diced
- 3 cloves of garlic, minced
- 1/4 teaspoon cayenne pepper
- 1 tablespoon curry powder, or red curry paste
- 7 cups of veggies, chopped*
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 2 cups chicken broth
- 1 tablespoon salt
before serving
- 1 can coconut milk, full fat works best for this recipe
- 8 ounces fresh spinach
Instructions
- Saute the onions, garlic, and ginger in oil over medium heat for about 5 minutes or until onion is translucent. Add 1/2 of the salt, cayenne and curry. Cook, while stirring, for 2-3 more minutes. Add 1/4 cup of the vegetable broth to get all of the bits of seasoning off of the pan then add this to the slow cooker.
- Add remaining broth and remaining salt to the slow cooker, along with drained chickpeas and tomatoes with their juices. Add in all of the prepared vegetables.
- Cook on low for 6 hours then add in the coconut milk and spinach. Cook for another 10-20 minutes or until spinach is wilted. Then serve over rice, quinoa or by itself!
Notes
Almost any vegetable may be used here. I use 1/2 head cauliflower, 1 stem of broccoli, 1/2 butternut squash, 1 cup green beans, and 1 bell pepper) Potatoes also work well as do root vegetables, carrots, eggplant, zucchini and probably just about whatever you have on hand. Frozen or pre-chopped will cut back on the prep time.