Vegetarian

Slow Cooker Veggie Curry is for Dinner.

Slow Cooker Veggie Curry takes 15 minutes to prepare.

Slow Cooker Veggie Curry takes several minutes to cook.

Slow Cooker Veggie Curry makes 6 servings.

The ingredients for Slow Cooker Veggie Curry are:

1 tbsp peanut oil
2 large carrots, sliced
1 medium-size yellow onion, chopped
3 garlic cloves, minced
4 tbsp curry powder (use less or more to change flavor)
2 tsp ground coriander
1 tsp cayenne pepper
2 large gold potatoes, peeled and diced
8 oz. snow peas ends trimmed
15.5 oz can of chickpeas drained
14.5 oz can of diced tomatoes, drained
2 cups broccoli (or cauliflower)
2 cups vegetable stock
1/2 cup canned unsweetened coconut milk

Here is how you make Slow Cooker Veggie Curry:

Heat the oil in a large skillet over medium heat. Add the carrots and onion, cover and cook until softened. Add the garlic, curry powder, coriander, and cayenne, stirring to coat.Transfer the vegetable mixture to a 3.5 - 4 quarts slow cooker. Add the potatoes, peas, broccoli, chickpeas, tomatoes and stock. Cover and cook on Low for 6 hoursJust before serving, stir in the coconut milk. Serving Size: Makes 6 1-cup servings over rice or 4 servings withoutNumber of Servings: 6Recipe submitted by SparkPeople user I_DRAGONLOVER.

The nutritional information for Slow Cooker Veggie Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 302.2

• Total Fat: 8.2 g
• Cholesterol: 0.0 mg
• Sodium: 586.3 mg
• Total Carbs: 51.5 g
• Dietary Fiber: 10.7 g
• Protein: 9.2 g

Slow Cooker Veggie Curry is Indian cuisine.

The dietary needs meet for Slow Cooker Veggie Curry is Vegetarian