Description

Crockpot Vegetable Curry is a comforting, aromatic dish that brings together an array of vibrant vegetables and rich coconut milk, simmered to perfection with a harmonious blend of spices. Perfect for busy weeknights or lazy weekends, this easy recipe will fill your home with enticing aromas and deliver a flavor explosion with every bite. Gather around the table and enjoy this wholesome meal that warms both body and soul.

Ingredients

Scale

4 cups mixed vegetables (bell peppers, carrots, green beans)
1 can (13.5 oz) full-fat coconut milk
2 tbsp curry powder
3 cloves garlic, minced
1-inch piece ginger, minced
2 cups low-sodium vegetable broth
2 tbsp lime juice
1 tsp chili flakes (optional)

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Instructions

Prepare your ingredients by washing and chopping the mixed vegetables into bite-sized pieces.
In a skillet over medium heat, sauté minced garlic and ginger until fragrant (about 1 minute).
Layer the chopped vegetables in the crockpot.
In a separate bowl, whisk together coconut milk, curry powder, vegetable broth, and chili flakes. Pour over the veggies.
Cover and cook on low for 6-8 hours or high for 3-4 hours until veggies are tender.
Stir in lime juice before serving warm with rice or naan.

Prep Time: 15 minutes
Cook Time: 6-8 hours
Category: Main
Method: Crockpot
Cuisine: Indian

Nutrition

Serving Size: 1 cup (240g)
Calories: 302
Sugar: 5g
Sodium: 370mg
Fat: 18g
Saturated Fat: 15g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg