Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crockpot Vegetable Curry


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Jordan Cord
  • Total Time: 2 hours 10 minutes
  • Yield: 8 1x

Description

Made with just a few wholesome ingredients, this mildly sweet, savory curry comes together easily in your crockpot.


Ingredients

Scale
  • 1 1/2 cups yukon gold potatoes, chopped
  • 3/4 cup carrot, diced
  • 1 cup frozen peas
  • 1 cup canned chickpeas, drained
  • 1 medium onion, diced
  • 2 cups vegetable broth
  • 1 - 15 oz. can of whole coconut milk
  • 2 Tablespoons curry powder
  • 2 teaspoons sea salt
  • 1 teaspoon ginger powder
  • 1 teaspoon ground coriander
  • 1 teaspoon red pepper flakes

Instructions

  1. Prepare vegetables as instructed above.
  2. Combine potatoes, carrot, peas, chickpeas, onion, vegetable broth, coconut milk, curry powder, sea salt, ginger powder, coriander, and red pepper flakes in a crockpot and stir to combine.
  3. Cook on high for 2 hours.
  4. Serve as desired – we recommend spooning it over a bowl of fluffy, hot rice.
  • Prep Time: 10 mins
  • Cook Time: 2 hours
  • Category: Main
  • Cuisine: Indian

Nutrition

  • Calories: 128
  • Sugar: 2.2 g
  • Sodium: 704.8 mg
  • Fat: 6.8 g
  • Saturated Fat: 5.5 g
  • Unsaturated Fat: 3.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 14.5 g
  • Fiber: 3.3 g
  • Protein: 3.8 g
  • Cholesterol: 0 g