Description
Crockpot Vegetable Curry is a delightful blend of vibrant vegetables simmered in a creamy coconut milk and aromatic spice sauce. This hearty dish is perfect for busy weeknights or meal prep, delivering rich flavors and comforting warmth with every bite. With its versatility, you can customize the ingredients based on what you have at home, making it a go-to recipe that’s sure to impress family and friends.
Ingredients
Scale
- 4 cups mixed vegetables (bell peppers, carrots, peas)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp curry powder
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 cups low-sodium vegetable broth
- Juice of 1 lime
Instructions
- Prep your veggies by washing and chopping them into uniform bite-sized pieces.
- In a skillet over medium heat, sauté minced garlic and grated ginger for about 2 minutes until fragrant.
- Pour the coconut milk and curry powder into the crockpot; stir to combine.
- Add the chopped vegetables and vegetable broth to the crockpot; gently stir to coat with the sauce.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Before serving, stir in fresh lime juice and adjust seasonings as needed.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Crockpot
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg