Menu

Slow-Cooked Vegetable Curry

2 reviews
Total Time
Prep: 35 min. Cook: 5 hours

By Taste Of Home Editorial Team

Recipe by Susan Smith, Mead, Washington

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jun. 30, 2023

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

Now Trending

Health Tip: Garbanzo beans are a smart way to add a dose of protein to a meatless main. They are also a good source of fiber, folate and vitamin B6.
  • Where's the curry powder? Curry is actually a blend of spices like those used in this dish. The curry powder you see in grocery stores is actually a pre-mixed spice blend.

    • Watch How to Make Slow-Cooked Vegetable Curry

    Test Kitchen Approved

    Slow-Cooked Vegetable Curry

    2 reviews
    Prep Time 35 min
    Cook Time 5 hours
    Yield 6 servings (about 2 -1/2 quarts)

    Ingredients

    • 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
    Text Ingredients

    Directions

    1. 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.
    2. Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt.
    3. 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

    1-2/3 cups curry: 304 calories, 8g fat (2g saturated fat), 2mg cholesterol, 696mg sodium, 49g carbohydrate (12g sugars, 12g fiber), 9g protein.

    Loading Popular in the Community
    Loading Reviews