Slow Cooker Vegetable Curry

15 375 192
Ingredients Minutes Calories
Prep Cook Servings
15 min 6 h 8
Slow Cooker Vegetable Curry
Health Rating
A delicious vegetable curry, perfect for batch cooking in the cooler months.


1/2 medium Yellow onion (diced)
1 medium Apple (diced)
2 tbsp minced Ginger root
1 tsp Olive oil
2 clove(s) Garlic (minced)
1/4 cup Indian curry paste (Pataks* see notes)
1 medium potato Sweet potato (peeled, cut into 1/2-inch cubes)
2 cup Cauliflower (florets)
2 1/2 cup Chickpeas, canned, drained
1 can(s) (13oz) Diced tomatoes, canned
1 3/4 cup Vegetable stock/broth, low sodium
1/4 tsp Salt
1/2 tsp Black pepper
1/2 cup Coconut milk, reduced fat
1 1/2 cup Spinach (chopped)


1. Prep your onion, apple and ginger and set aside. 

2. Heat a large nonstick skillet set over medium heat and add the olive oil. Add the onion, apple and ginger, and cook until they are tender, 7 to 8 minutes.

3. Add the garlic and cook for 30 seconds. Stir in the curry paste and cook, stirring, for 3 minutes. Transfer the vegetable and curry mixture to a slow cooker.

4. Add the sweet potato, cauliflower, chickpeas, diced tomatoes, vegetable broth, salt and pepper to the slow cooker.

5. Cook on HIGH for 6 hours, or until the vegetables are tender.

6. Once the vegetables are soft, stir in the coconut milk and spinach, and heat to soften the spinach. Serve and enjoy! Stores in your fridge for up to a week, and your freezer for 4 weeks. 


Quick Tips;
You can buy Indian Curry paste in the Asian section of your local grocery store. Patak's makes a delicious curry paste.

Nutrition Facts

Per Portion

Calories 192
Calories from fat 36
Calories from saturated fat 16.9
Total Fat 4.0 g
Saturated Fat 1.9 g
Trans Fat 0.4 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 3.3 g
Cholesterol 0
Sodium 532 mg
Potassium 468 mg
Total Carbohydrate 32 g
Dietary Fiber 8.0 g
Sugars 7.9 g
Protein 7.4 g

Dietary servings

Per Portion

Fruit 0.1
Meat Alternative 0.4
Vegetables 2.0

Energy sources