Description
Crockpot Vegetable Curry is a vibrant, flavorful dish that brings warmth and comfort to any rainy day. Bursting with a medley of spices and colorful veggies, this hands-off recipe makes it easy to whip up a delightful meal without the fuss. Perfect for lazy weekends or impressing guests, just set it in the crockpot and let the magic happen. Serve over fluffy rice or warm naan for a complete culinary experience that will leave everyone craving more.
Ingredients
Scale
- 4 cups mixed vegetables (carrots, bell peppers, peas)
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 2 tbsp curry powder
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 1 medium onion, chopped
- 1 can (15 oz) chickpeas, rinsed and drained
- Juice of 1 lime
Instructions
- Prepare your vegetables by washing and chopping them into bite-sized pieces.
- In the crockpot on sauté mode (or in a pan), heat oil and sauté onions, garlic, and ginger until fragrant.
- Add mixed vegetables, chickpeas, coconut milk, vegetable broth, and curry powder to the crockpot; stir gently.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, taste and adjust seasoning with salt or lime juice if necessary.
- Serve hot over rice or with naan and garnish with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Crockpot
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350
- Sugar: 7g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg