Slow Cooker Vegetable Chickpea Curry Recipes

SLOW COOKER VEGETABLE CURRY

Slow cooker vegetable curry image

Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. One serving provides four of your five-a-day

Provided by Sara Buenfeld

Time 6h10m

Number Of Ingredients 13

Ingredients

400ml can light coconut milk
3 tbsp mild curry paste
2 tsp vegetable bouillon powder
1 red chilli, deseeded and sliced
1 tbsp finely chopped ginger
3 garlic cloves, sliced
200g butternut squash (peeled weight), cut into chunks
1 red pepper, deseeded and sliced
1 small aubergine (about 250g), halved and thickly sliced
15g coriander, chopped
160g frozen peas, defrosted
1 lime, juiced, to taste
wholemeal flatbread, to serve

Steps:

Put the coconut milk, curry paste, bouillon powder, chilli, ginger, garlic, butternut squash, pepper and aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.
Cook on low for 6 hrs until the vegetables are really tender, then stir in the coriander and defrosted peas. The heat of the curry should be enough to warm them through. Taste and add a good squeeze of lime juice, if you fancy extra zing. Serve with a wholemeal flatbread.

Nutrition Facts : Calories 391 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 18 grams sugar, Fiber 14 grams fiber, Protein 11 grams protein, Sodium 1.1 milligram of sodium

SLOW COOKER VEGETABLE CHICKPEA CURRY

Slow Cooker Vegetable Chickpea Curry image

I have made this a couple of times and every time I wonder why I don't make it more!! If you want a non-veg alternative I bet some chicken would be great!

Provided by TheRushinChef

Categories Curries

Time 4h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups cauliflower florets, chopped
1 (15 ounce) can chickpeas, rinsed and drained
1 cup loose-packed frozen cut green beans
1 cup sliced carrot
1/2 cup chopped onion
1 (14 ounce) can vegetable broth
2 -3 teaspoons curry powder
1 (14 ounce) can light coconut milk
1/4 cup shredded fresh basil leaf
cooked brown rice (optional)

Steps:

In a 3/5 or 4 quart slow cooker, combine cauliflower, chickpeas, green beans, carrots and onion. Stir in broth and curry powder.
Cover and cook on low-heat setting for 5-6 hours or on high-heat for 2.5 to 3 hours.
Stir in coconut milk and shredded basil leaves.
Spoon rice, if using, into bowls, and ladle curry over the top.

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