Slow Cooker Vegetable Curry Recipe
This aromatic and flavorful coconut curry vegetable stew is a comforting dish that will warm you up from the inside out. Packed with a variety of colorful veggies, protein-rich chickpeas, and a blend of fragrant spices, this dish is a hearty and nutritious choice for any meal. The creamy coconut milk adds a luscious richness to the stew, while the fresh spinach brings a pop of vibrant green color. Enjoy this satisfying dish over a bed of rice or quinoa for a complete and delicious meal.
— Constant Cookbook
Ingredients
- 1 onion, diced
- 1 tablespoon olive oil
- 1 teaspoon fresh ginger, finely diced
- 3 cloves of garlic, minced
- 1/4 teaspoon cayenne pepper
- 1 tablespoon curry powder, or red curry paste
- 7 cups of veggies, chopped*
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 2 cups chicken broth
- 1 tablespoon salt
- 1 can coconut milk (full fat works best for this recipe)
- 8 ounces fresh spinach
Instructions
- Saute the onions, garlic, and ginger in oil over medium heat for about 5 minutes or until onion is translucent. Add 1/2 of the salt, cayenne and curry. Cook, while stirring, for 2-3 more minutes. Add 1/4 cup of the vegetable broth to get all of the bits of seasoning off of the pan then add this to the slow cooker.
- Add remaining broth and remaining salt to the slow cooker, along with drained chickpeas and tomatoes with their juices. Add in all of the prepared vegetables.
- Cook on low for 6 hours then add in the coconut milk and spinach. Cook for another 10-20 minutes or until spinach is wilted. Then serve over rice, quinoa or by itself!
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