Slow Cooker Vegetable Curry
Treat yourself to this yummy Slow Cooker Vegetable Curry tonight ... it's super simple to make and packed with veggies!
Servings: 6 people
Calories: 325kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup chopped onion
- 1 cup thick sliced carrots
- 1 teaspoon kosher salt
- 1 tablespoon minced ginger
- 4 cloves garlic, minced
- 1 (4-ounce) jar curry paste (red or green)
- ½ tablespoon packed brown sugar
- 2 cups peeled, diced baking potatoes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3 ½ cups vegetable broth
- 2 tablespoons vegan fish sauce (see recipe below)
- 1 large red bell pepper, chopped
- 5 cups large cauliflower florets (about 2-inches or larger)
- 1 (13.5-ounce) can coconut milk
- 4 cups lightly packed spinach, roughly chopped
For Serving:
- cilantro leaves
- 1 lime, cut into 6 wedges
Equipment
Instructions
- Heat olive oil over medium heat in a large skillet.
- When hot, mix in onions, carrots, and salt. Cook until onions turn translucent, stirring occasionally (about 8 to 10 minutes).
- Mix in ginger and garlic; cook until fragrant, stirring constantly (about 30 seconds).
- Add curry paste and brown sugar to veggies. Cook, stirring constantly, for 2 minutes.
- Transfer veggies to slow cooker, then add potatoes, chickpeas, broth, and vegan fish sauce. Mix well.
- Layer red peppers over other ingredients, then top with cauliflower. Do not mix.
- Cook curry for 5 to 6 hours on low heat, or until potatoes are tender. (Do not stir curry while it is cooking.)
- Stir in coconut milk and spinach, mixing gently until spinach is wilted. Season to taste with additional vegan fish sauce (or salt), if needed.
- Serve curry over rice, if desired, garnished with cilantro and limes. Enjoy!
Notes
If you use a slow cooker with a stove top safe insert, you can saute the veggies right in the insert. I have this Calphalon Slow Cooker, and I love how it saves me from cleaning an extra pan!
I used Thai Kitchen Curry Paste for this recipe. Both red and green curry pastes work, so choose your fave. If you use another brand, you will need about ½ cup of paste.
Make sure to dice the potatoes small ... about the same size as the chickpeas. Otherwise, they'll take longer to cook.
For best results, don't mix the curry after you add the red pepper and cauliflower. This will help prevent the cauliflower from overcooking.
Vegan Fish Recipe: soak 3 dried shiitake mushrooms in 1 cup boiling vegetable broth. When broth is cool, squeeze liquid from mushrooms, then discard them. Mix 1 cup soy sauce into broth. Store in refrigerator until needed.
Nutrition
Calories: 325kcal
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