A hearty and flavorful vegetable curry made easily in your slow cooker. Filled with potatoes, cauliflower, spinach and chickpeas in a creamy coconut milk curry sauce.
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| Slow Cooker Vegetable Curry |
Ingredients:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 2 tablespoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 pounds russet potatoes, cut into 1-inch cubes
- 1 small head cauliflower, cut into florets
- 1 (13.5 ounce) can coconut milk
- 1/4 cup vegetable broth
- 1 tablespoon grated fresh ginger
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 cups baby spinach
Instructions:
1. Heat the olive oil in a skillet over medium heat. Add the garlic and onion and sauté until the onion is soft, about 5 minutes.
2. Add the curry powder, coriander, cumin, and red pepper flakes (if using) and cook, stirring constantly, until fragrant, about 30 seconds.
3. Transfer the contents of the skillet to a 5- or 6-quart slow cooker. Add the chickpeas, potatoes, cauliflower, coconut milk, broth, ginger, salt, and pepper.
4. Cover and cook on High for 4 hours or Low for 6 to 8 hours until the vegetables are tender.
5. Stir in the spinach during the last 10 minutes of cooking until the spinach has wilted.
6. Serve over rice, naan, or with crusty bread. Enjoy!
Tags: Vegetarian, Vegan, Gluten-Free, Dairy-Free, Slow Cooker, Curry