Slow Cooker Vegetable Curry Recipe
Prep Time:
10 minutes
Cook Time:
2 hours, 2 minutes
Servings:
6 Servings
Ingredients
  • 1 (2-inch) knob ginger root
  • 1 onion, diced
  • 4 cups chopped sweet potato
  • 1 bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 can chickpeas, drained
  • 1 ½ cups vegetable broth
  • 1 (15-ounce) can fire-roasted tomatoes
  • ¾ cup unsweetened canned coconut milk
  • ¼ cup red curry paste
  • 1 tablespoon soy sauce
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup fresh or frozen peas
  • 3 cups spinach, large stems removed
  • Juice of 1 lime
  • ½ cup chopped cilantro
Directions
  1. Peel the ginger root and grate using a microplane.
  2. Add the grated ginger, onion, sweet potato, bell pepper, garlic, chickpeas, broth, fire-roasted tomatoes, coconut milk, red curry paste, soy sauce, cumin, salt, and pepper to the slow cooker.
  3. Stir well to blend the ingredients.
  4. Cover and cook on high for 2-2 ½ hours or low for 4-5 hours, or until the sweet potatoes are tender.
  5. Add the peas, spinach, lime juice, and cilantro. Stir and let the spinach wilt for 2 minutes.
  6. Serve warm with rice and/or naan if desired.