Description
A hearty, healthy, and flavorful crockpot vegetable curry packed with vibrant vegetables and warm spices—perfect for a cozy dinner or meal prep!
Ingredients
Scale
- 2 cups cauliflower florets
- 1 cup diced carrots
- 1 cup chopped green beans
- 1 cup cubed potatoes
- 1 can (15 oz) chickpeas, drained
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pan over medium heat. Sauté the onion, garlic, and ginger until fragrant.
- Add curry powder, cumin, and turmeric. Stir for 1 minute.
- Transfer mixture to a crockpot.
- Add cauliflower, carrots, green beans, potatoes, chickpeas, diced tomatoes, and coconut milk.
- Season with salt and pepper.
- Stir well to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until vegetables are tender.
- Adjust seasoning if needed.
- Garnish with fresh cilantro before serving.
Notes
Serve with rice or naan. Store leftovers in the fridge for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: crockpot, curry, vegetarian, vegan, slow cooker, healthy, Indian