Slow Cooker Vegetarian Curry
Slow cooker vegetarian curry is loaded with chickpeas, sweet potatoes, spinach, green peas and plenty of warm spices for a flavorful, cozy and hands-off vegetarian dinner!
Yield: 4 -6 servings
Ingredients
- 2 (15 oz.) cans chickpeas, rinsed and drained
- 2 medium sweet potatoes, cut in a ½ inch dice
- 1 teaspoon extra-virgin olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz.) can diced fire-roasted tomatoes
- ½ cup coconut milk (light or regular)
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups fresh baby 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 bread, steamed rice, cauliflower rice or quinoa
Instructions
- Add the chickpeas and sweet potatoes to the slow cooker.
- Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and sauté for 4-5 minutes, until tender. Add to the slow cooker.
- Add the tomatoes, coconut milk, curry powder, garam masala, salt and black pepper to the slow cooker and stir well to combine.
- Cover and cook on high for 2 hours or low for 4 hours.
- Remove the lid and add the spinach and peas, stirring well to get them incorporated. Cover the slow cooker and allow to sit for 10-15 minutes on warm, stirring occasionally, until the peas are warmed through and the spinach is wilted.
- Season to taste with salt and pepper and serve hot with desired toppings.
Notes
Sweet potatoes: The sweet potatoes should be cut in about a ½ inch dice and should be a similar size, so they cook through and get tender.
Onion: It’s an extra step but it’s worth it to sauté the onion and garlic before you add it to the slow cooker.
Tomatoes: Fire-roasted diced tomatoes give some extra oomph to the dish, but you can use regular diced tomatoes if that’s all you have.
Coconut milk: Regular or lite coconut milk is fine to use. If you want some extra creaminess or sauce, you can increase the amount to 1 full cup.
Peas: It’s fine if your peas are frozen when you add them, but you’ll need to let the dish sit on warm for at least 10-15 minutes to make sure they are warmed through. (If yours are thawed, the curry will be ready in 5-10 minutes, just enough time to wilt the spinach and warm the peas.)
Leftovers: Leftovers of this slow cooker vegetable curry will keep, covered, in the refrigerator for up to 5 days. Reheat in the microwave until nice and hot, about 1-2 minutes, stirring occasionally, depending on your serving size.
You can also freeze the leftovers for up to 5 months. Defrost in the refrigerator overnight and then reheat in the microwave.
Feel free to add a few splashes of vegetable broth to the leftovers if they’ve absorbed most of the sauce.
Video
Nutrition
Serving: 1serving | Calories: 174kcal | Carbohydrates: 26g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Sodium: 349mg | Fiber: 7g | Sugar: 7g
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