Easy Slow Cooker Vegetable Curry

Name: Easy Slow Cooker Vegetable Curry
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 4 servings
Ingredients: 400 g plum tomatoes; 200 ml coconut milk; 150 ml vegetable stock; 4 tablespoon curry paste; 2 tablespoon mango chutney; 3 bell peppers; 1 Courgette (zucchini); 1 potato; 0.5 aubergine (eggplant); 0.5 head cauliflower; 60 g spinach; 25 g fresh coriander (cilantro)

User Reviews

4.6

366 reviews

Excellent

Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
Servings
4 servings
Calories
269 kcal
Course
Main Course
Cuisine
Indian

Easy Slow Cooker Vegetable Curry

Leo Hart

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A simple Slow Cooker Vegetable Curry that's loaded with colour, nutrient dense, vegan and as easy as mixing everything together and leaving it to cook away.

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Ingredients

Servings

400 g plum tomatoes canned
200 ml coconut milk
150 ml vegetable stock
4 tablespoon curry paste
2 tablespoon mango chutney
3 bell peppers diced
1 Courgette (zucchini) diced
1 potato small; diced
0.5 aubergine (eggplant) diced
0.5 head cauliflower cut in to chunks
60 g spinach
25 g fresh coriander (cilantro)

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Instructions

Put 200 ml Coconut milk, 400 g Plum tomatoes, 150 ml Vegetable stock, 4 tablespoon Curry paste and 2 tablespoon Mango chutney into the slow cooker.
Mix well.
Stir in 3 Bell peppers, 1 Courgette (zucchini), 1 Potato, 0.5 Aubergine (eggplant), 0.5 head Cauliflower and 25 g Fresh coriander (cilantro) and cook on high for 4 hours or low for 6 hours, until vegetables are cooked through.
30 minutes before finished, stir in 60 g Spinach.
Serve with rice.

Notes

If using harder vegetables like carrot and parsnips, make sure they are chopped up small so they they are cooked all the way through.
Feel free to use a different curry paste for a different flavour, or different spice intensity.
If you are going to put this on low in the morning before you go to work, save yourself some time by chopping all the vegetables the night before.
If you like your curry really hot, stir in some red chilli flakes before serving.
Give this curry a protein boost by stirring in a can of chickpeas at the same time as the spinach.

Nutrition Information

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Serving 1portion Calories 269kcal (13%) Carbohydrates 38g (13%) Protein 7g (14%) Fat 12g (18%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 212mg (9%) Potassium 1353mg (39%) Fiber 9g (36%) Sugar 18g (36%) Vitamin A 8044IU (161%) Vitamin C 192mg (213%) Calcium 102mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 269 kcal

% Daily Value*

Serving	1portion
Calories	269kcal	13%
Carbohydrates	38g	13%
Protein	7g	14%
Fat	12g	18%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Sodium	212mg	9%
Potassium	1353mg	29%
Fiber	9g	36%
Sugar	18g	36%
Vitamin A	8044IU	161%
Vitamin C	192mg	213%
Calcium	102mg	10%
Iron	4mg	22%