Description
Experience the comforting warmth of Crockpot Vegetable Curry, a vibrant dish that fills your home with the enticing aroma of spices and fresh vegetables. This easy-to-make recipe combines creamy coconut milk and tender mixed veggies, making it perfect for chilly nights or casual gatherings. With minimal prep and endless customization options, this dish is sure to impress everyone at your table.
Ingredients
Scale
- 4 cups mixed vegetables (bell peppers, carrots, peas)
- 1 can (14 oz) full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 2 tablespoons curry powder
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1 medium onion, diced
- Juice of 1 lime
- Salt to taste
Instructions
- Prepare your ingredients by chopping the mixed vegetables into bite-sized pieces.
- In a skillet over medium heat, add oil and sauté the diced onions until translucent (about 5 minutes).
- Add minced garlic and ginger to the skillet and sauté for an additional minute.
- Transfer the sautéed aromatics to the crockpot along with chopped vegetables.
- Pour in coconut milk and vegetable broth, then sprinkle curry powder and salt. Mix well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Stir in fresh lime juice before serving with rice or naan.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg