Slow Cooker Vegetable Curry
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4.2 from 5 votes

Slow Cooker Vegetable Curry

Use up all the vegetables in your fridge in a delicious vegetable curry with coconut milk, in a few easy steps
Course Main Course
Cuisine Slow Cooker
Keyword vegan, vegetarian
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 4
Calories 138kcal
Author Lucy Allen | BakingQueen74

Equipment

Ingredients

  • 1 red onion diced
  • 1 tsp lazy garlic
  • 1 tsp lazy ginger
  • 1 tsp mild chilli powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1 red chilli desseded and chopped finely
  • 400 g tin reduced fat coconut milk
  • 3 tbsp tomato purée
  • 2 large sweet potatoes
  • 2 medium carrots
  • 150 g of mixed broccoli/carrot/baby corn
  • 75 g green beans
  • fresh coriander to serve

Instructions

  • Place the garlic, ginger and spices in a large bowl.
  • Add the coconut milk and tomato purée and mix well to combine all the ingredients.
  • Place the onion, sweet potatoes, carrots and other vegetables (except the green beans) in the slow cooker pot.
  • Pour the coconut milk mixture on top and stir to combine in the pot.
  • Cook on low for 5 hours.
  • Add the green beans and cook for one more hour on low.
  • Mix well and serve with rice and/or naan bread, with fresh coriander to serve.

Notes

Tip: If you have extra time, brown your onions for a few minutes until translucent, then add the garlic, ginger and spices and continue to cook for a minute or so until fragrant.

Nutrition

Calories: 138kcal | Carbohydrates: 30g | Protein: 4g | Fat: 1g | Sodium: 95mg | Potassium: 640mg | Fiber: 7g | Sugar: 7g | Vitamin A: 16730IU | Vitamin C: 29.9mg | Calcium: 79mg | Iron: 2.8mg