Crock-Pot Vegetarian Curry Recipe | Yummly

Crock-Pot Vegetarian Curry

FIT SLOWCOOKER QUEEN(8)
Rebecca Wuollet: "Really good, I added extra potatoes and milk and…" Read More
14Ingredients
2Hours
560Calories
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Ingredients

US|METRIC
  • 15 ounces garbanzo beans (drained & rinsed)
  • 1/2 cup light coconut milk
  • 2 sweet potatoes (medium, peeled & diced)
  • 1 onion (medium, diced)
  • 2 garlic cloves (minced)
  • 1/2 teaspoon ghee
  • 1 tablespoon curry powder
  • 1 1/2 teaspoons ginger
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 1 teaspoon red pepper flakes
  • 1/2 pint cherry tomatoes (sliced)
  • 1/2 cup frozen peas
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    NutritionView More

    560Calories
    Sodium4% DV90mg
    Fat23% DV15g
    Protein47% DV24g
    Carbs30% DV89g
    Fiber92% DV23g
    Calories560Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol
    Sodium90mg4%
    Potassium1460mg42%
    Protein24g47%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate89g30%
    Dietary Fiber23g92%
    Sugars18g36%
    Vitamin A200%
    Vitamin C30%
    Calcium15%
    Iron50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(8)

    Rebecca Wuollet a year ago
    Really good, I added extra potatoes and milk and it turned out very tasty
    Cindy P. a year ago
    I added a full can of coconut milk.
    Jennifer Daniels a year ago
    Super simple, but even on high for 3 hours, the sweet potatoes were still hard. Cooked overnight and nixed the peas, instead adding extra tomatoes - I did a blend of different cherry, grape, and roma tomatoes.
    Ransom a year ago
    Turned out fantastic. Instead of red pepper flake I used Cyann powder, perfect tang to the dish.
    a little spicy but delicious!
    Andrew Buczkowski 2 years ago
    It was ok, a bit bland. We were trying to put our finger on was missing but just couldn’t figure it out. A bit of salt helped, but still not quite there. May try again and roast the veggies first and just simmer to give it some more umami.
    Erin M. 2 years ago
    I tried it, and liked it. But I feel I'd make some adjustments. Maybe it's because I always have Curry with rice, but I feel it needs more liquid. A pinch of salt would have helped too. A note for people on the pepper flakes. I'd personally suggest only using a portion, unless you know your curry has no kick to it as it is. I like spicy, but if I'd used the full amount with the curry I used, I'd be spitting fire. I will be making this again.
    Evonne Lindow 3 years ago
    Flavors blended perfectly can’t wait to make it again

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