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Slow Cooker Vegetable Curry
A flavorful Indian-inspired vegetable curry that can be served with or without basmati rice. Simple to prepare in a slow cooker and perfect for weeknight dinners.
Course: Entrée, Soup
Cuisine: Indian
Servings: 6
Ingredients
- 1 T. olive oil
- 1 1/2 c. chopped onion
- 1 c. sliced carrots (1/4-inch thick)
- 1 T. curry powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/8 tsp. cayenne pepper
- 1 tsp. grated fresh ginger
- 2 cloves garlic minced
- 1 Serrano pepper seeded and minced
- 2 (16 oz.) cans chickpeas drained
- 1 lg. yam or sweet potato, peeled & cubed
- 1 c. diced bell pepper any color
- 1 c. cut green beans fresh or frozen
- 1 (14.5 oz.) can diced tomatoes un-drained
- 1 (14 oz.) can vegetable broth
- 3 c. fresh baby spinach
- 1 c. light coconut milk
- 6-8 Lemon wedges for serving
- basmati rice for serving, optional
Instructions
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Heat the olive oil in a large nonstick skillet over medium heat. Add the chopped onion and sliced carrots, cover, and cook until they begin to soften, about 5 minutes.
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Stir in the curry powder, salt, black pepper, cayenne, grated ginger, minced garlic, and the minced Serrano pepper. Cook for about 1 minute, stirring constantly, until fragrant.
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Transfer the onion and spice mixture to a 5–6 quart slow cooker. Add the drained chickpeas, peeled and cubed yam (or sweet potato), diced bell pepper, cut green beans, undrained diced tomatoes, and vegetable broth. Stir to combine.
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Cover and cook on HIGH for 2–3 hours or on LOW for 4–6 hours, until the vegetables are tender and flavors have melded.
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Stir in the baby spinach and the light coconut milk, cooking just until the spinach wilts. Taste and adjust seasoning if needed. Serve hot with basmati rice if desired and lemon wedges on the side for squeezing over each portion.
