Slow Cooker Vegetable Curry
This dish is full of warm, healthy, and hearty ingredients that will fill you up and ease your mind.
Servings: 5 people
Calories: 232kcal
Ingredients
- 1 cup sweet potato cubed
- 2 carrots peeled and diced
- 1/2 cup red bell peppers diced
- 1 head cauliflower small, cut into florets
- 14 ounces chickpeas can, drained
- 1/2 onion small, 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
- 14 ounces coconut milk can
Instructions
- 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.
Nutrition
Serving: 1.5cups | Calories: 232kcal | Carbohydrates: 32g | Protein: 8g | Fat: 8g | Sodium: 308mg | Fiber: 8g | Sugar: 9g |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7