Description
Crockpot Vegetable Curry is a delightful, warm dish filled with tender vegetables, creamy coconut milk, and aromatic spices. Perfect for busy weeknights or impressing guests, this easy-to-make curry creates an inviting atmosphere that brings loved ones together. With its vibrant colors and rich flavors, every bowl promises a satisfying experience that will leave everyone asking for seconds.
Ingredients
Scale
- 2 cups mixed vegetables (bell peppers, carrots, zucchini, peas)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp curry powder
- 4 cloves garlic, minced
- 1-inch fresh ginger, minced
- 2 cups low-sodium vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- Juice of 1 lime
Instructions
- Prep your veggies: Wash and chop all vegetables into bite-sized pieces.
- Sauté aromatics: In a pan over medium heat, sauté minced garlic and ginger until fragrant (about 1-2 minutes).
- Combine in crockpot: Transfer the sautéed garlic and ginger to the crockpot along with mixed vegetables, chickpeas, curry powder, coconut milk, and vegetable broth. Stir well.
- Cook: Cover the crockpot and set it on low for 6-8 hours or high for 3-4 hours.
- Finish with lime: Stir in fresh lime juice just before serving.
- Serve: Ladle into bowls and enjoy over rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg