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UK Metric Measures
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4.45
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102
votes
Slow Cooker Vegetable Curry
A simple Slow Cooker Vegetable Curry that's loaded with colour, nutrient dense, vegan and as easy as mixing everything together and leaving it to cook away.
Prep Time
5
mins
Cook Time
4
hrs
Total Time
4
hrs
5
mins
Course:
Main Course
Cuisine:
Indian
Diet:
Gluten Free, Vegan
Diet:
Vegan
Servings:
4
Calories:
241
kcal
Author:
Dannii
Equipment
Slow cooker or Crock Pot
Ingredients
400
g
plum tomatoes
canned
200
ml
coconut milk
150
ml
vegetable stock
4
tablespoon
curry paste
2
tablespoon
mango chutney
3
bell peppers
diced
1
courgette (zucchini)
diced
1
small potato
diced
0.5
aubergine (eggplant)
diced
0.5
head
cauliflower
cut in to chunks
60
g
spinach
25
g
fresh coriander (cilantro)
UK Metric Measures
-
US Customary Measures
Instructions
Chop all the vegetables.
Put the coconut milk, tomatoes, vegetable stock, mango chutney and curry paste in to the slow cooker.
Mix well.
Stir in the vegetables and cook on high for 4 hours or low for 6 hours, until vegetables are cooked through.
30 minutes before finished, stir in the spinach.
Serve with rice.
Video
Notes
If using harder vegetables like carrot and parsnips, make sure they are chopped up small so they they are cooked all the way through.
Feel free to use a different curry paste for a different flavour, or different spice intensity.
If you are going to put this on low in the morning before you go to work, save yourself some time by chopping all the vegetables the night before.
Serve this with some of our
Raita
.
Nutrition
Serving:
1
portion
|
Calories:
241
kcal
|
Carbohydrates:
35
g
|
Protein:
7
g
|
Fat:
13
g
|
Saturated Fat:
10
g
|
Sodium:
215
mg
|
Potassium:
1345
mg
|
Fiber:
9
g
|
Sugar:
17
g
|
Vitamin A:
8009
IU
|
Vitamin C:
187
mg
|
Calcium:
110
mg
|
Iron:
6
mg