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Slow Cooker Vegetable Curry Recipe • theVintageMixer.com #slowcookerrecipe

Slow Cooker Vegetable Curry Recipe

A healthy slow cooker recipe with tons of vegetables in a creamy coconut curry broth.
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Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Course: Main Course
Cuisine: Dairy Free, Gluten Free, vegetarian
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.