Description
Warm up your rainy day with this comforting Crockpot Vegetable Curry, a vibrant medley of fresh vegetables simmered to perfection. Packed with protein-rich chickpeas, creamy coconut milk, and aromatic spices, this dish is not only easy to prepare but also a delightful addition to family gatherings or cozy nights in. Enjoy it as a wholesome meal that you can customize based on your favorite veggies!
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium carrots, chopped
- 1 cup bell peppers (mixed red and yellow), diced
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp curry powder
- 3 cups fresh spinach
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1-inch ginger, minced
- 4 cups low-sodium vegetable broth
- Juice of 1 lime
Instructions
- 1. Prep the Veggies: Rinse and chop all vegetables into bite-sized pieces.
- 2. Sauté Aromatics: In a skillet, sauté onions over medium heat until translucent (about 5 minutes). Add garlic and ginger; cook for an additional minute.
- 3. Combine Ingredients: Pour sautéed aromatics into the crockpot. Add chickpeas, carrots, bell peppers, spinach, coconut milk, vegetable broth, and curry powder. Stir well.
- 4. Slow Cook: Set the crockpot on low for 6-8 hours or high for 3-4 hours.
- 5. Final Touches: About 30 minutes before serving, stir in fresh spinach until wilted. Add lime juice right before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg