Vegetarian

Slow Cooker Veggie And Chickpea curry is for Dinner.

Slow Cooker Veggie And Chickpea curry takes 10 minutes to prepare.

Slow Cooker Veggie And Chickpea curry takes 240 minutes to cook.

Slow Cooker Veggie And Chickpea curry makes 4 servings.

The ingredients for Slow Cooker Veggie And Chickpea curry are:

1 teaspoon Olive Oil
1 Large Brown Onion, chopped
2 garlic cloves, chopped
2 tbsp curry powder
3 tbsp ground cumin
800g (2 cans) diced tomatoes
1/2 lemon, juiced
300g chickpeas, canned and rinsed
150g sweet potato, orange
1 large carrot, diced
1 small red pepper (capsicum) diced
250g cauliflower, cut into florets
100g mushrooms, halved
250g broccoli, cut into florets

Here is how you make Slow Cooker Veggie And Chickpea curry:

Heat up the oil in a large saucepan (or deep frypan) over a medium heat. Add in your onion and garlic, cook for 3 minutes until onion is soft. Add in spices, cook until aromatic (1 minute)Stir in your tomatoes. Simmer for 3 minutes or until it thickens. Add 1/2 cup cold water, lemon juice, chickpeas and vegetables. Increase the heat to high and bring to the boil.Put curry into slow cooker. Cover and cook on high for 4 hours of low for 6. Season with salt and pepper. Serve with rice if desired.Serving Size:?4 servesNumber of Servings: 4Recipe submitted by SparkPeople user MALLYBAGS.

The nutritional information for Slow Cooker Veggie And Chickpea curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 261.6

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 550.2 mg
• Total Carbs: 51.8 g
• Dietary Fiber: 13.1 g
• Protein: 11.5 g

Slow Cooker Veggie And Chickpea curry is Indian cuisine.

The dietary needs meet for Slow Cooker Veggie And Chickpea curry is Vegan