Slow Cooker Vegetable Chickpea Curry Recipes

SLOW-COOKED VEGETABLE CURRY

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

Slow-Cooked Vegetable Curry image

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.

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

SLOW COOKER VEGETABLE CURRY

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

Slow cooker vegetable curry image

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

Ingredients

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