Crockpot Vegetable Curry Recipe
A hearty and flavorful Crockpot Vegetable Curry made with a creamy coconut milk base and a vibrant mix of vegetables, slow-cooked to perfection with aromatic curry spices. This easy, hands-off recipe is perfect for a comforting, nutritious meal served over rice.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Vegetables
- 2 cups mixed vegetables (carrots, peas, bell peppers)
- 1 onion, chopped
Liquids & Spices
- 1 can coconut milk (approximately 14 oz)
- 2 tbsp curry powder
- Salt to taste
Instructions
- Prepare Ingredients: Chop the onion and measure out the mixed vegetables, ensuring they are cleaned and prepped as needed.
- Combine in Crockpot: Place the chopped onion, mixed vegetables, coconut milk, and curry powder into the crockpot. Stir everything together to combine evenly.
- Season: Add salt to taste, mixing well to distribute the seasoning throughout the curry mixture.
- Cook Slowly: Set the crockpot to low heat and cook the curry for 6 hours, allowing the flavors to meld and vegetables to become tender.
- Serve: Once cooked, give the curry a final stir and serve warm over freshly cooked rice.
Notes
- You can substitute or add other vegetables like potatoes, cauliflower, or green beans based on preference.
- Adjust the amount of curry powder to increase or decrease the spiciness.
- Using full-fat coconut milk will yield a creamier curry, but light coconut milk can be used for fewer calories.
- For added protein, consider adding chickpeas or tofu during the last hour of cooking.
- Serve with naan bread or roti for a more authentic meal experience.
Find it online: https://crispcharm.com/crockpot-vegetable-curry-recipe/
