Indian

Slow Cooker Vegetable Curry is for Dinner.

Slow Cooker Vegetable Curry takes 15 minutes to prepare.

Slow Cooker Vegetable Curry takes 360 minutes to cook.

Slow Cooker Vegetable Curry makes 9 servings.

The ingredients for Slow Cooker Vegetable Curry are:

1 T canola oil
2 c carrots, sliced 1/4 inch thick
1 onion, sliced
3 garlic cloves, sliced
2 T curry powder
1/2 t cayenne pepper
1/2 t turmeric
4-5 Yukon Gold or red potatoes, quartered
8 oz. green beans, fresh or frozen
3 cups chickpeas, drained and rinsed
1 c tomatoes, diced
2 c vegetable stock
1/2 c peas, frozen
1/2 c light coconut milk

Here is how you make Slow Cooker Vegetable Curry:

Heat oil in a saute pan until moderately hot. Add carrots and onion; saute 3-4 minutes. Add garlic and spices to the pan. Continue to cook for an additional 2 minutes or until the spices become fragrant. Remove vegetables from the saute pan and transfer to a slow cooker. Add remaining ingredients, except for the peas and coconut milk. Set the slow cooker on low and cook for 5 1/2 hours. Add peas and coconut milk and continue to cook for 15 minutes. Remove bay leaf before serving.

The nutritional information for Slow Cooker Vegetable Curry is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 158.2

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 353.8 mg
• Total Carbs: 27.2 g
• Dietary Fiber: 7.3 g
• Protein: 6.2 g

Slow Cooker Vegetable Curry is Indian cuisine.

The dietary needs meet for Slow Cooker Vegetable Curry is Vegetarian