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slow cooker vegetable curry

Slow Cooker Vegetable Curry

Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
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Servings

8 Servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 5 cloves garlic chopped
  • 2 tablespoon ginger chopped
  • 2.5 tablespoon curry
  • 2 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 2 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 2 medium potatoes peeled and cubed
  • 2 carrots peeled and cut up
  • 1 can chickpeas rinsed and drained
  • 1 yellow squash cubed
  • 1 zucchini cubed
  • 1/2 head cauliflower cut up
  • 1 can diced tomatoes
  • 1.5 cup vegetable broth
  • 1 can coconut milk
  • 2 cup spinach leaves
  • 1 cup frozen peas

Instructions

  • Heat up the vegetable oil in a small sauté pan.
  • Add in the onions and chopped ginger and sauté a few minutes.
  • Add in the spices and cook a few more minutes. Remove from heat.
  • Place cut up veggies (except for peas and spinach) in the slow cooker.
  • Stir onion and spice mixture in to the veggies.
  • Add in the canned ingredients and the vegetable broth.
  • Cook on low for 6-8 hours.
  • About 20 minutes before serving add in the spinach and the peas.
  • Serve with Basmati rice.
  • Enjoy!