Slow Cooker Vegetarian Curry Recipes

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SLOW-COOKED VEGETABLE CURRY



Slow-Cooked Vegetable Curry image

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

Provided by Taste of Home

Categories     Dinner

Time 5h35m

Yield 6 servings

Number Of Ingredients 22

1 tablespoon canola oil
1 medium onion, finely chopped
4 garlic cloves, minced
3 teaspoons ground coriander
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
3 cups cubed peeled sweet potatoes (about 1 pound)
3 cups fresh cauliflower florets (about 8 ounces)
4 medium carrots, cut into 3/4-inch pieces (about 2 cups)
2 medium tomatoes, seeded and chopped
2 cups chicken broth
1 cup light coconut milk
1/2 teaspoon pepper
1/4 teaspoon salt
Minced fresh cilantro
Hot cooked brown rice
Lime wedges
Plain yogurt, optional

Steps:

  • In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker., Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt., Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.

Nutrition Facts : Calories 304 calories, Fat 8g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 696mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 12g fiber), Protein 9g protein.

VEGGIE SLOW COOKER CURRY



Veggie slow cooker curry image

Just a few minutes precooking and this rich tasting slow-cooker veg curry can be quickly assembled - serve with basmati rice, plain yoghurt and assorted chutneys and pickles. Each serving provides 248 kcal, 6g protein, 38g carbohydrates (of which 16.5g sugars), 6.5g fat (of which 0.5g saturates), 7.5g fibre and 1.6g salt.

Provided by Justine Pattison

Categories     Main course

Yield Serves 4

Number Of Ingredients 13

1 tbsp sunflower oil
1 onion, thinly sliced
2 garlic cloves, very thinly sliced
3 tbsp Indian medium curry paste, such as tikka masala or rogan josh
2 tbsp plain flour
500g/1lb 2oz butternut squash, peeled and cut into roughly 2cm/¾in chunks
1 carrot, peeled, halved lengthways and cut into roughly 1cm/½in slices
400g/14oz can chopped tomatoes
400g/14oz can chickpeas, drained and rinsed
200g/7oz frozen spinach
1 tsp soft light brown sugar
400ml/14fl oz hot vegetable stock (made with 1 stock cube)
freshly cooked basmati rice, plain or soya yoghurt and assorted chutneys and pickles

Steps:

  • Heat the oil in a large frying pan and gently fry the onion for 5 minutes, or until lightly browned, stirring frequently. Add the garlic and curry paste and cook for 30 seconds more, stirring constantly.
  • Transfer to the slow cooker and add the butternut squash and carrot. Sprinkle over the flour and toss together. Add the tomatoes, chickpeas, frozen spinach, sugar and stock.
  • Stir well, cover with the lid and cook on low for 9-11 hours, or until the vegetables are tender and the spices have mellowed. Stir well before serving with freshly cooked basmati rice, yoghurt and assorted chutneys and pickles.

Nutrition Facts : Calories 248kcal, Carbohydrate 38g, Fat 6.5g, Fiber 7.5g, Protein 6g, SaturatedFat 0.5g, Sugar 16.5g

SLOW COOKER VEGETABLE CURRY



Slow Cooker Vegetable Curry image

Slow Cooker Vegetable Curry combines sweet potato, chickpeas, cauliflower, spinach, coconut milk, and curry powder for a hearty vegetarian and vegan meal.

Provided by Robyn Downs

Categories     Main Course

Time 6h5m

Number Of Ingredients 18

1 medium onion, finely chopped
3 cups peeled, chopped sweet potato
2 14-oz cans chickpeas, drained and rinsed
3 cups cauliflower florets
1 tbsp grated fresh ginger
1/4 tsp ground turmeric
1 tsp granulated garlic powder
1 tsp mild curry powder
1 tsp kosher salt
2 tbsp tomato paste
1 cup vegetable broth
1/4 cup unsweetened coconut milk
1/4 cup unsweetened coconut milk
2 cups packed baby spinach
1 cup frozen, defrosted green peas
1 lime, juiced
1 tsp kosher salt
rice, quinoa, cauliflower rice, naan, cilantro, flaked coconut, fresh lime juice

Steps:

  • Add the onion, garlic powder, ginger, turmeric, curry powder, salt, sweet potato, chickpeas, cauliflower, tomato paste, 1/4 cup coconut milk, and broth to a 6-quart slow cooker.
  • Stir to combine, then cover and cook on high for 3-4 hours, or low for 5-6. Check for doneness on the early side to avoid overcooked vegetables.
  • Uncover, add the spinach, peas, ¼ cup coconut milk, 1 teaspoon salt, and lime juice, stirring to wilt the spinach. Taste and add additional salt or lime juice if desired.
  • Serve as is, or with rice, cilantro, flaked coconut, and additional fresh lime juice.
  • Heat 1 tablespoons olive oil in a large Dutch oven over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the ginger, garlic powder, turmeric, curry powder, and tomato paste, cooking until fragrant.
  • Add the sweet potato, chickpeas, cauliflower, broth, ½ cup coconut milk and salt. Cover, bring to a boil, then reduce to a simmer. Simmer, covered, for 30-40 minutes, or until the vegetables are very tender.
  • Uncover, add the spinach, peas, lime juice, and salt, stirring to wilt the spinach. Taste and add additional salt or lime juice if desired.

Nutrition Facts : Calories 159 kcal, Carbohydrate 26 g, Protein 5 g, Fat 5 g, SaturatedFat 4 g, Sodium 1040 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving

SLOW COOKER VEGETARIAN CURRY



Slow Cooker Vegetarian Curry image

This wonderfully aromatic vegetarian curry recipe is made easy in the slow cooker - perfect for a weeknight meal.

Provided by Anniesails

Categories     World Cuisine Recipes     Asian     Indian

Time 5h15m

Yield 6

Number Of Ingredients 9

1 head cauliflower, chopped
1 ½ cups green peas
3 potatoes, chopped
3 tomatoes, chopped
1 cup water
1 ½ teaspoons ground cumin
1 teaspoon curry powder
¾ teaspoon ground turmeric
½ teaspoon chili powder

Steps:

  • Combine cauliflower, peas, potatoes, tomatoes, water, cumin, curry powder, turmeric, and chili powder in a slow cooker.
  • Cook on Low until vegetables are tender, 5 to 6 hours.

Nutrition Facts : Calories 151.1 calories, Carbohydrate 32.1 g, Fat 0.7 g, Fiber 7.6 g, Protein 6.7 g, SaturatedFat 0.1 g, Sodium 44.6 mg, Sugar 4.8 g

DELIGHTFUL INDIAN COCONUT VEGETARIAN CURRY IN THE SLOW COOKER



Delightful Indian Coconut Vegetarian Curry in the Slow Cooker image

Here's a delightful dish I adapted from a non-vegetarian recipe. It's extremely easy to prepare in the crock pot. Deliciously creamy, it can be served by itself, with rice, or with steamed soft tortillas. Also makes a good samosa filling. It has a nice touch of hot pepper to it.

Provided by CYBERGIFTS

Categories     World Cuisine Recipes     Asian     Indian

Time 4h20m

Yield 8

Number Of Ingredients 14

5 russet potatoes, peeled and cut into 1-inch cubes
¼ cup curry powder
2 tablespoons flour
1 tablespoon chili powder
½ teaspoon red pepper flakes
½ teaspoon cayenne pepper
1 large green bell pepper, cut into strips
1 large red bell pepper, cut into strips
1 (1 ounce) package dry onion soup mix (such as Lipton®)
1 (14 ounce) can unsweetened coconut cream
water, as needed
1 ½ cups matchstick-cut carrots
1 cup green peas
¼ cup chopped fresh cilantro

Steps:

  • Place the potatoes into the bottom of a slow cooker.
  • Mix the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the potatoes. Stir the potatoes to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream; stir to combine.
  • Cover the slow cooker and cook on Low until the mixture is bubbling, adding water as needed to keep moist, 3 to 4 hours. Add the carrots to the mixture and cook another 30 minutes. Stir the peas into the mixture and cook until the vegetables are tender to your liking, about 30 minutes. Garnish individual portions with cilantro to serve.

Nutrition Facts : Calories 369.9 calories, Carbohydrate 48.8 g, Fat 18.3 g, Fiber 7.4 g, Protein 8.2 g, SaturatedFat 15.5 g, Sodium 373.1 mg, Sugar 5 g

SLOW COOKER VEGETABLE CURRY



Slow cooker vegetable curry image

Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. One serving provides four of your five-a-day

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 6h10m

Number Of Ingredients 13

400ml can light coconut milk
3 tbsp mild curry paste
2 tsp vegetable bouillon powder
1 red chilli, deseeded and sliced
1 tbsp finely chopped ginger
3 garlic cloves, sliced
200g butternut squash (peeled weight), cut into chunks
1 red pepper, deseeded and sliced
1 small aubergine (about 250g), halved and thickly sliced
15g coriander, chopped
160g frozen peas, defrosted
1 lime, juiced, to taste
wholemeal flatbread, to serve

Steps:

  • Put the coconut milk, curry paste, bouillon powder, chilli, ginger, garlic, butternut squash, pepper and aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.
  • Cook on low for 6 hrs until the vegetables are really tender, then stir in the coriander and defrosted peas. The heat of the curry should be enough to warm them through. Taste and add a good squeeze of lime juice, if you fancy extra zing. Serve with a wholemeal flatbread.

Nutrition Facts : Calories 391 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 18 grams sugar, Fiber 14 grams fiber, Protein 11 grams protein, Sodium 1.1 milligram of sodium

SLOW COOKER COCONUT CURRY RECIPE BY TASTY



Slow Cooker Coconut Curry Recipe by Tasty image

Here's what you need: water, broccoli, organic chickpeas, medium sweet potato, medium white onion, quinoa, garlic, fresh ginger, red pepper flakes, ground turmeric, tamari, salt, canned diced tomatoes, coconut milk, cooked rice, fresh parsley

Provided by Merle O'Neal

Categories     Dinner

Yield 10 servings

Number Of Ingredients 16

1 cup water
1 large head broccoli, cut into florets
15 oz organic chickpeas, drained and rinsed
1 medium sweet potato, or large, peeled and cubed
1 medium white onion, diced
¼ cup quinoa, uncooked
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon red pepper flakes
1 tablespoon ground turmeric
2 teaspoons tamari
2 teaspoons salt
28 oz canned diced tomatoes
30 oz coconut milk
cooked rice, for serving
fresh parsley, chopped, for serving, optional

Steps:

  • Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.
  • Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.
  • Serve the curry warm over rice. Garnish with parsley, if desired.
  • Enjoy!

Nutrition Facts : Calories 319 calories, Carbohydrate 32 grams, Fat 19 grams, Fiber 7 grams, Protein 8 grams, Sugar 9 grams

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