Crock Pot Vegetable Curry

This Crockpot Vegetable Curry recipe is full of healthy deliciousness, and is a great vegetarian dinner idea for meatless Monday!

Last week my husband was out of town, and it was my turn to choose our Crock Pot Thursday recipe. If you look at our recipe index, you’ll see that we are pretty heavy on the meat dishes, but that’s mostly because of the men in our families, and since mine was gone, I chose a vegetarian dish!

My choice would have really irritated some of the fellas in our group, but their women saved the day by sneaking some leftover turkey into the dish, making the meal immediately respectable. If you also have meat loyalists in your family, this dish is great with some tossed in, but certainly doesn’t need it. This Crock Pot Vegetable Curry, which I modified from Cookin’ Canuck, is hearty and flavorful, and the spice, while too much for most small children, is a good medium heat for the adults.

When my husband got home from his conference, he ate several servings of vegetable curry, and deemed it “decent.” It didn’t have any meat, after all, and really couldn’t get a higher rating with that missing component. I really liked it, and was happy to eat it for several days. I was able to freeze some of it, and it makes great leftovers!

I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this Crock Pot Vegetable Curry.

Crock Pot Vegetable Curry

Crock Pot Thursday: Vegetable Curry
 
Prep time
Total time
 
Ingredients
  • 1 tsp olive oil
  • ½ medium onion, diced
  • 1 apple, diced
  • 2 tbsp minced ginger
  • 4 garlic cloves, minced
  • ¼ cup mild curry paste
  • 1 sweet potato, peeled and cut into ½-inch cubes (about 2 cups)
  • 2 cups small cauliflower florets
  • 1 can chickpeas
  • 1 (14 oz) can diced tomatoes
  • 1 (14 oz) can vegetable or chicken broth
  • 1 tsp ground pepper
  • ½ tsp salt
  • 1 can coconut milk (you may not need all of the can)
  • 1½ cups (lightly packed) spinach leaves
Instructions
  1. Heat the olive oil in a skillet over medium heat. Add the onion, apple and
  2. ginger, cooking about 5 minutes.
  3. Stir in the curry paste and cook for 3 minutes, stirring frequently.
  4. Add garlic, and cook for another minute.
  5. Transfer the skillet mixture to the slow cooker.
  6. Add the sweet potato, cauliflower, chickpeas, diced tomatoes, and broth to the slow cooker.
  7. Cook on HIGH for 6 hours, or until the vegetables are tender.
  8. Stir in the amount of coconut milk necessary to achieve desired consistency. (I like mine kind of soupy.)
  9. Add spinach, and heat through.
  10. Serve over rice.
Notes
Linda

I loved this recipe - so flavorful, so healthy, and so yummy. However, I live with meat lovers, who turn up their noses at the word vegetarian. So, I added cooked turkey breast to the Crock Pot, and everyone was happy, happy. Served over hot rice, this was a great dinner.

Sarah

I thought the recipe was great! I also added turkey (frozen from last week) to my crock and I thought this was a great dish.

Kim

This was a nice change! We stayed true to the recipe and thought it was very satisfying even without meat! Next time I'll try cutting the veggies in slightly bigger pieces so they don't 'dissolve' into the sauce too much. Hubby loved it, 3yo liked it, 10mo not so much. It makes a nice portion... we ate on it for two nights and froze the rest! A definite make again.

Me

I initially cut the curry in half, hoping my kids would eat it if it wasn't too spicy. They did not, so I added in the remaining curry paste to the finished product, making the flavor just right. I also threw in a few baby carrots, because I felt like it, that's why. I really liked it, and wish my kids would, too.



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