As the days get shorter and the air turns crisp, there’s nothing quite like coming home to the comforting aroma of a hearty Slow Cooker Vegetable Curry. This vibrant dish, brimming with nurturing vegetables such as carrots, bell peppers, and chickpeas, enveloped in a creamy, spiced curry sauce, is the ultimate heartwarming meal for any fall evening. Cooking together as a family, you can share in the joys of creating a nourishing, delicious dish that everyone will love.
Recipe Summary
Prep Time: 15 minutes
Cook Time: 4 hours on high / 8 hours on low
Total Time: 4-8 hours 15 minutes
Servings: 6
Skill Level: Beginner
Ingredients
- 2 large carrots, peeled and sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup chickpeas, cooked and drained
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Cooked rice or naan, to serve
Instructions
- Start by prepping all your vegetables: peel and slice the carrots; chop the bell peppers, and finely chop the onion.
- In a slow cooker, combine the carrots, bell peppers, chickpeas, onion, garlic, and ginger.
- Pour in the coconut milk and vegetable broth. Add the curry powder, turmeric, cumin, coriander, cayenne pepper (if using), salt, and pepper. Stir everything together until well combined.
- Cover and cook on high for 4 hours or on low for 8 hours until the vegetables are tender and the flavors have melded beautifully.
- Before serving, taste and adjust seasoning if necessary. Garnish with fresh cilantro.
- Serve the vegetable curry over a bed of cooked rice or with warm naan for a complete comforting meal.
Helpful Tips
- Make it Your Own: Feel free to add other favorite vegetables like sweet potatoes, zucchini, or green beans.
- Bulk Up the Protein: For added protein, you can add tofu or tempeh cubes.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
- Freezing: This curry freezes well. Place cooled curry in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Ingredient Substitutions: If you don’t have coconut milk, you can substitute with heavy cream or a dairy-free alternative.
Complementary Dishes
Pair this Slow Cooker Vegetable Curry with a simple cucumber raita or a fresh green salad. For drinks, a chilled mango lassi or a warm spiced apple cider would beautifully complement the flavors of the curry.
Conclusion
I can’t wait for you to try this delicious Slow Cooker Vegetable Curry! Share your delightful creations using #ZynahzRecipes or tag us on Instagram to join our food-loving community. Don’t forget to leave your feedback on our website https://www.zynahz.com/. For more heartwarming recipes and updates, subscribe to our newsletter and follow Zynahz on social media. Happy cooking!
