Fall is here, so it’s time to pull out your slow cooker and make some easy meals for those cooler evenings when you need something hearty to warm your belly. Our Slow Cooker Vegetable Curry is just that: both easy and hearty. This curry is ridiculously easy, actually. Just throw your ingredients into the slow cooker, walk away and let it cook for a few hours, then come back to a spice-laden and fragrant meal.
It’s good just as it is, or ladled over some brown basmati rice. You can even have a fridge clean-out night and throw in any vegetables that might be close to the end of their shelf life!
Yields: 5 servings | Serving Size: 1 1/2 cups | Calories: 232 | Total Fat: 8g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 308mg | Carbohydrates: 32g | Fiber: 8g | Sugar: 9g | Protein: 8g | SmartPoints (Freestyle): 7
- 1 cup sweet potato, cubed
- 2 carrots, peeled and diced
- 1/2 cup diced red bell pepper
- 1 small head cauliflower, cut into florets
- 1 (14 ounce) can chickpeas, drained
- 1/2 small onion, diced
- 1 teaspoon curry powder
- 1 teaspoon Garam masala
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 (14 ounce) can coconut milk
- Add everything to the slow cooker and stir to combine. Cover and cook on low for 4 to 5 hours, or high for 2 to 3 hours.
- Serve over brown rice, quinoa, or with a whole wheat naan.
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How do you plan to use the autumn harvest in your cooking? Let us know in the comments section below!