Slow Cooker Vegetable Curry

15 375 230
Ingredients Minutes Calories
Prep Cook Servings
15 min 6 h 6
Slow Cooker Vegetable Curry
Health Highlights
A delicious vegetable curry, perfect for batch cooking in the cooler months.

Ingredients


1 tsp Olive Oil, Extra Virgin
1/2 medium Yellow onion (diced)
1 medium Apple (Gala; diced)
2 tbsp minced Ginger root
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 dash Salt
1/2 tsp Black pepper
1/2 cup Coconut milk, reduced fat
6 cup Spinach

Instructions


  1. 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.
  2. 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.
  3. Add the sweet potato, cauliflower, chickpeas, diced tomatoes, vegetable broth, salt, and pepper to the slow cooker.
  4. Cook on HIGH for 6 hours, or until the vegetables are tender.
  5. Once the vegetables are soft, stir in the coconut milk and spinach, and heat to soften the spinach. 
  6. Serve on its own, over rice or quinoa, or in lettuce wraps!

 

Notes:

Quick Tips

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

Storage Instructions:

  • This curry will store in your fridge for up to a week, and in your freezer for up to 2-3 months. 
  • Leave out the spinach if you are freezing the curry. Remove the curry from the freezer and allow it to defrost in the fridge. Gently reheat it on the stovetop, stir in the spinach and serve.


Nutrition Facts

Per Portion

Calories 230
Calories from fat 53
Calories from saturated fat 17.0
Total Fat 5.8 g
Saturated Fat 1.9 g
Trans Fat 0.5 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 4.4 g
Cholesterol 0
Sodium 730 mg
Potassium 813 mg
Total Carbohydrate 39 g
Dietary Fiber 11.4 g
Sugars 11.3 g
Protein 10.6 g

Dietary servings

Per Portion


Fruit 0.2
Meat Alternative 0.6
Vegetables 3.3

Energy sources


Pygal59%464.4758582411794218.746407610755723%296.31388080411574221.3949986537648718%331.94319245197363121.5792553273126159%23%18%CarbohydratesFatProtein
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