Slow Cooker Vegetarian Curry (+ video)

Wearisome cooker vegetarian back-scratch is loaded with chickpeas, sweet potatoes, spinach, greenish peas and enough of warm spices for a flavorful, cozy and hands-off vegetarian dinner!

Welcome, 2021! We are all then very happy to see you. And no pressure, but people around the earth take some pretty large hopes pinned on you.

We spent the concluding few days of holiday break beingness delightfully lazy. Besides a few walks and a bit of fresh air, we just hung out with the kids, played board games, read a lot and started re-watching Star Wars.

Information technology's been such a great holiday break that I'thou a little bummed to exist going back to work and the kids to school. Though, I know information technology'southward time and we're all probably really ready for a bit more than routine and structure. So bring it on, 2021. Nosotros got this.

OK, on to the food.

Quick chicken curry is 1 of my husband's well-nigh favorite dishes. And I love that it'southward and then easy and and so flavorful!

I too accept a 20-minute coconut chicken curry and a 15-minute vegetarian curry that nosotros admire.

And if y'all love finding new basis turkey recipes similar I do, check out this curried basis turkey with rice and peas. So much yum!

Today though, we're keeping all the flavour and losing all the work. (Oh, and the meat.) Gotta dear a hands-off meal that's only ready and waiting for you come dinnertime. 👍

Slow cooker vegetarian curry is total of chickpeas and sweetness potatoes, tomatoes, spinach and peas and just the right balance of spices.

It's warm, hearty and the perfect consistency – non too soupy but enough sauce to coat everything actually well.

You'll be excavation into your basin for seize with teeth afterward bite!

I likewise think it's the perfect way to kick off the new year. Information technology's totally healthy and full of veggies, just it'south likewise a really cozy repast. Cause babe, it's cold out at that place!

(You lot might also like this slow cooker black edible bean soup for a cozy vegetarian repast.)

OK, let's become cooking!

Now, I've got some notes, tips and substitutions coming up below on how to brand crockpot vegetarian curry. Just tryin' to be helpful.

If you desire to bound on down to the recipe, simply curl correct on through the rest of the text. The recipe card is most the bottom of the page, above the comments department.

Notes on making irksome cooker vegetarian curry:

• The sweetness potatoes should be cut in virtually a 1/2 inch dice and should be a similar size, so they all cook through and get tender.
• It's an extra footstep only it'south worth it to sauté the onion and garlic earlier you add it to the slow cooker.
• Fire-roasted diced tomatoes give some extra oomph to the dish, just you can use regular diced tomatoes if that's all you lot have.
• Regular or lite kokosnoot milk is fine to use. If you want some actress creaminess or sauce, yous tin increase the amount from 1/two cup to 1 full loving cup.
• It'south fine if your peas are frozen when you lot add together them, but yous'll need to let the dish sit on warm for at least 10-xv minutes to make sure they are warmed through. (If yours are thawed, the curry will be set in 5-10 minutes, only enough fourth dimension to wilt the spinach and warm the peas.)

While I remember it makes a deviation for some dishes, it's really fine to either cook this on high for 2 hours or low for 4 hours. Whatsoever timing works best for you.

Now, allow'south get prepare to swallow.

Topping ideas for vegetarian curry:

• Chopped fresh cilantro (or parsley)
• Squeeze of fresh lemon juice
• Greek yogurt or sour cream
• Diced avocado
• Hot sauce or sriracha

Or any of your favorite curry toppings!

Finally, this curry is enough hearty on it'south own and a complete meal by itself, but you can certainly add some heft to information technology with these serving ideas.

Serving ideas for vegetarian curry:

– Serve with steamed chocolate-brown or white rice.

– Or choose cauliflower rice for a lower-carb option.

– Serve over a bed of fluffy quinoa.

– Or pair with some warmed naan or pita bread.

That terminal one – some naan or pita bread – is the get-to in my house if I have some on mitt, or remembered to go it at the store.

Deliciousness any which way you go. Can't beat that.

Final thing, the leftovers of this dish go on dandy! I'm always sad if I don't have any. 😂

Tips for leftover vegetarian curry:

– Leftovers of this slow cooker vegetable curry will keep, covered, in the refrigerator for up to v days.

– Reheat in the microwave until prissy and hot, nearly 1-2 minutes, stirring occasionally, depending on your serving size.

– You tin can also freeze the leftovers for up to 5 months. Defrost in the refrigerator overnight and then reheat in the microwave.

– Experience free to add a few splashes of vegetable broth to the leftovers if they've captivated most of the sauce.

The leftovers brand such a delicious lunch on some other day.

I hope you give this vegetarian curry a endeavor, and I wish y'all a very happy New Twelvemonth!

XO,

Kathryn

P.South. You might also like this one pot Mediterranean quinoa skillet for another easy all-in-i vegetarian repast.

Prep Time 15 minutes

Cook Time 4 hours 15 minutes

Full Time iv hours 30 minutes

Ingredients

• ii (15 oz.) cans chickpeas, rinsed and drained
• 2 medium sweet potatoes, cut in a one/2 inch dice
• ane teaspoon extra-virgin olive oil
• 1 big yellowish onion, diced
• 3 cloves garlic, minced
• i (14.5 oz.) can diced fire-roasted tomatoes
• 1/two loving cup kokosnoot milk (low-cal or regular)
• 2 tablespoons back-scratch pulverisation
• one tablespoon garam masala
• 3/4 teaspoon kosher table salt
• 1/2 teaspoon black pepper
• ii cups fresh babe spinach
• 1 cup frozen peas

Optional toppings:

• Chopped fresh cilantro (or parsley), squeeze of fresh lemon juice, Greek yogurt or sour cream, diced avocado, etc.

Optional for serving:

• Warmed naan or pita staff of life, steamed rice, cauliflower rice or quinoa

Instructions

1. Add the chickpeas and sweet potatoes to the slow cooker.
2. Rut the olive oil in a medium pan over medium heat. Add the onion and garlic and sauté for 4-5 minutes, until tender. Add together to the slow cooker.
3. Add together the tomatoes, coconut milk, curry powder, garam masala, salt and blackness pepper to the slow cooker and stir well to combine.
4. Embrace and melt on loftier for 2 hours or low for four hours.
5. Remove the hat and add the spinach and peas, stirring well to get them incorporated. Cover the boring cooker and allow to sit down for 10-15 minutes on warm, stirring occasionally, until the peas are warmed through and the spinach is wilted.
6. Season to sense of taste with salt and pepper and serve hot with desired toppings.

Notes

Sweetness potatoes: The sweet potatoes should be cut in about a 1/ii inch dice and should be a like size, so they cook through and get tender.

Onion: It'southward an extra footstep but it's worth it to sauté the onion and garlic earlier you add it to the dull cooker.

Tomatoes: Fire-roasted diced tomatoes requite some extra oomph to the dish, but you tin use regular diced tomatoes if that'due south all you have.

Coconut milk: Regular or lite kokosnoot milk is fine to use. If you desire some extra creaminess or sauce, you can increase the amount to i full loving cup.

Peas: It'due south fine if your peas are frozen when y'all add together them, just you'll need to allow the dish sit on warm for at to the lowest degree x-15 minutes to make sure they are warmed through. (If yours are thawed, the back-scratch will be ready in v-10 minutes, only enough time to wilt the spinach and warm the peas.)

Leftovers: Leftovers of this deadening cooker vegetable curry will go along, covered, in the refrigerator for upwardly to v days. Reheat in the microwave until nice and hot, well-nigh 1-2 minutes, stirring occasionally, depending on your serving size.

Yous can also freeze the leftovers for upwardly to 5 months. Defrost in the refrigerator overnight and then reheat in the microwave.

Feel free to add together a few splashes of vegetable broth to the leftovers if they've absorbed nearly of the sauce.

Nutrition Data:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 174 Total Fat: 6g Saturated Fat: 4g Trans Fatty: 0g Unsaturated Fatty: 2g Cholesterol: 0mg Sodium: 349mg Carbohydrates: 26g Fiber: 7g Sugar: 7g Protein: 6g

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Source: https://www.familyfoodonthetable.com/slow-cooker-vegetarian-curry/

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