Full of chickpeas, potatoes, and cauliflower in a rich coconut milk broth.
I love the fuss-free nature of the slow cooker, but I don't want to sacrifice flavor for convenience. This cozy, spiced-up dish has both. —Susan Smith, Mead, Washington
Slow Cooker Vegetable Curry combines sweet potato, chickpeas, cauliflower, spinach, coconut milk, and curry powder for a hearty vegetarian and vegan meal.
This slow cooker vegetable curry is flavorful, satisfying, and loaded with 5 different veggies and protein from chickpeas. Easy to make in your crockpot, this healthy vegetarian dinner is the perfect way to end a busy day.
Adapted from Fresh Flavors for the Slow Cooker: Reinvent the Slow Cooked Meal (Storey Publishing, 2019), by Nicki Sizemore. Whenever we go out for Thai food my husband orders chicken massaman, a rich coconut-based curry with meat, potatoes and peanuts. This lighter vegetable-packed curry takes inspiration from that dish, using peanut butter and coconut milk to thicken the sauce. It’s now one of James’s favorite weeknight meals—and mine too. Cauliflower and red potatoes give the curry heft, while frozen green beans, which are added at the end, impart brightness and color (you can use 3 cups of baby spinach in place of the green beans, if you prefer). Roasted peanuts also go right into the curry, providing texture (be sure to buy unsalted nuts). The aromatics need a quick stint on the stovetop before going into the slow cooker, but you can microwave them instead (instructions included!).
Slow Cooker Vegetable Curry combines sweet potato, chickpeas, cauliflower, spinach, coconut milk, and curry powder for a hearty vegetarian and vegan meal.
Treat yourself to this yummy Slow Cooker Vegetable Curry tonight ... it's super simple to make and packed with veggies!
Naturally vegan and gluten free, this EPIC slow cooker vegetable curry is easy to make and tastes amazing!
Adapted from Fresh Flavors for the Slow Cooker: Reinvent the Slow Cooked Meal (Storey Publishing, 2019), by Nicki Sizemore. Whenever we go out for Thai food my husband orders chicken massaman, a rich coconut-based curry with meat, potatoes and peanuts. This lighter vegetable-packed curry takes inspiration from that dish, using peanut butter and coconut milk to thicken the sauce. It’s now one of James’s favorite weeknight meals—and mine too. Cauliflower and red potatoes give the curry heft, while frozen green beans, which are added at the end, impart brightness and color (you can use 3 cups of baby spinach in place of the green beans, if you prefer). Roasted peanuts also go right into the curry, providing texture (be sure to buy unsalted nuts). The aromatics need a quick stint on the stovetop before going into the slow cooker, but you can microwave them instead (instructions included!).
A delicious medium heat vegetable curry made with a creamy tomato sauce and packed full of chickpeas and sweet potatoes
Treat yourself to this yummy Slow Cooker Vegetable Curry tonight ... it's super simple to make and packed with veggies!
Naturally vegan and gluten free, this EPIC slow cooker vegetable curry is easy to make and tastes amazing!
Slow cooker vegetarian curry is loaded with chickpeas, sweet potatoes, spinach, green peas and plenty of warm spices for a flavorful, cozy and hands-off vegetarian dinner!
