Crock Pot Vegan Curry

Crock Pot Vegan Curry

Slow-simmered vegetables and chickpeas in a rich, spiced coconut curry sauce.

Total 6 hr 20 min Makes 6 servings Calories 340/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy

This slow cooker curry combines chickpeas, sweet potatoes, and cauliflower in a fragrant coconut-tomato sauce built on curry powder and ginger. Letting it simmer for hours melds the spices into the vegetables, producing a thick, warming dish ideal for weeknight dinners served over rice. It's naturally dairy-free and freezes well for meal prep.

Ingredients

  • 2 cups sweet potato, peeled and cubed
  • 3 cups cauliflower florets
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 can chickpeas, drained and rinsed
  • 1 can diced tomatoes
  • 1 can coconut milk
  • 1 cup vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 2 cups baby spinach
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 4 cups cooked rice, for serving

Method

  1. Peel and cube the sweet potato, and cut the cauliflower into florets.

  2. Dice the onion, mince the garlic, and grate the ginger.

  3. Add the sweet potato, cauliflower, onion, garlic, and ginger to a 6-quart slow cooker.

  4. Sprinkle in the curry powder, cumin, turmeric, and cayenne pepper.

  5. Add the chickpeas, diced tomatoes, coconut milk, vegetable broth, tomato paste, soy sauce, and salt, then stir to combine.

  6. Cover and cook on low for 6 hours, or until the sweet potato and cauliflower are tender.

  7. Stir in the spinach and cook until wilted, about 5 minutes.

  8. Stir in the lime juice and cilantro, then taste and adjust salt as needed.

  9. Serve the curry hot over cooked rice.

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    Crock Pot Vegan Curry

    This slow cooker curry combines chickpeas, sweet potatoes, and cauliflower in a fragrant coconut-tomato sauce built on curry powder and ginger. Letting it simmer for hours melds the spices into the vegetables, producing a thick, warming dish ideal for weeknight dinners served over rice. It's naturally dairy-free and freezes well for meal prep.

    6 hr 20 min 6 servings 340 cal

    Ingredients

    • 2 cups sweet potato, peeled and cubed
    • 3 cups cauliflower florets
    • 1 yellow onion, diced
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 2 tablespoons curry powder
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground turmeric
    • 1/4 teaspoon cayenne pepper
    • 1 can chickpeas, drained and rinsed
    • 1 can diced tomatoes
    • 1 can coconut milk
    • 1 cup vegetable broth
    • 2 tablespoons tomato paste
    • 1 tablespoon soy sauce
    • 1 teaspoon salt
    • 2 cups baby spinach
    • 2 tablespoons fresh cilantro, chopped
    • 1 tablespoon lime juice
    • 4 cups cooked rice, for serving

    Method

    1. 1

      Peel and cube the sweet potato, and cut the cauliflower into florets.

    2. 2

      Dice the onion, mince the garlic, and grate the ginger.

    3. 3

      Add the sweet potato, cauliflower, onion, garlic, and ginger to a 6-quart slow cooker.

    4. 4

      Sprinkle in the curry powder, cumin, turmeric, and cayenne pepper.

    5. 5

      Add the chickpeas, diced tomatoes, coconut milk, vegetable broth, tomato paste, soy sauce, and salt, then stir to combine.

    6. 6

      Cover and cook on low for 6 hours, or until the sweet potato and cauliflower are tender.

    7. 7

      Stir in the spinach and cook until wilted, about 5 minutes.

    8. 8

      Stir in the lime juice and cilantro, then taste and adjust salt as needed.

    9. 9

      Serve the curry hot over cooked rice.