Slow Cooked Vegetable Curry
Dive into the cozy, aromatic world of this Slow Cooked Vegetable Curry, a vibrant plant-based dish packed with nutrients and bold flavors. Featuring a medley of hearty vegetables like cauliflower, potatoes, and zucchini, along with tender chickpeas and a luscious coconut milk base, this curry is seasoned to perfection with fragrant spices like curry powder, turmeric, and cumin. The slow cooking process allows the spices to infuse deeply, creating a rich and satisfying dish that's both comforting and wholesome. Perfect for meal prepping or family dinners, this vegan-friendly recipe pairs wonderfully with steamed rice, quinoa, or warm naan bread. Whether you're looking for an easy slow cooker recipe or a flavorful way to enjoy more vegetables, this dish is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 medium carrot, chopped
- 1 large red bell pepper, chopped
- 1 medium zucchini, chopped
- 2 medium potatoes, diced
- 2 cups cauliflower florets
- 1 15-ounce can canned chickpeas, drained and rinsed
- 1 13.5-ounce can coconut milk
- 1 14.5-ounce can diced tomatoes
- 1 cup vegetable stock
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 0.5 teaspoon chili powder (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for 5 minutes until softened.
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Transfer the onion, garlic, and ginger mixture to your slow cooker.
Add the chopped carrots, red bell pepper, zucchini, potatoes, and cauliflower florets to the slow cooker.
Stir in the canned chickpeas, coconut milk, diced tomatoes, and vegetable stock.
Sprinkle the curry powder, cumin, coriander, turmeric, chili powder (if using), salt, and black pepper over the vegetables.
Mix everything together until the spices are evenly distributed.
Cover the slow cooker with its lid and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours, until the vegetables are tender.
Taste and adjust the seasoning with more salt or pepper, if needed.
Garnish with fresh cilantro before serving.
Serve the curry over steamed rice, quinoa, or with warm naan bread, and enjoy!
Nutrition Facts
Calories |
1649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8998 mg | 391% | |
| Total Carbohydrate | 280.6 g | 102% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 83.7 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 614 mg | 47% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 6455 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
