Skip to content

First attempt at vegetarian curry in the slow cooker

First attempt at vegetarian curry in the slow cooker published on No Comments on First attempt at vegetarian curry in the slow cooker

Adapted from a recipe on The Fitchen.

1 large sweet potato, diced
~4 oz. shredded carrots
~1 cup. frozen mixed vegetables
1 15.5 oz. can LOW SODIUM chickpeas [Garbanzo beans], rinsed and drained
1 15 oz. can LOW FAT coconut milk
1 medium red onion, diced
3 heaping teaspoons curry powder
2 teaspoons sea salt
1 teaspoon ginger [in small pieces larger than powder]
1 teaspoon ground coriander
2 generous teaspoons garlic granules [in small pieces larger than powder]
2 coconut milk cans’ worth of water
1 cube Edward & Sons LOW SODIUM Veggie Cubes [bouillon equivalent]

Prepare as directed above. Mix together in slow cooker. Cook for 4 hours on high. YUM YUM [hopefully].

Adaptations depended on several factors. First, I was using stuff that I already had [sweet potato, shredded carrots, frozen mixed veggies]. Second, given my lack of measuring cups and spoons, all measurements are approximate. My “teaspoon” was a small dinner spoon. Third, I am lazy, which is why I threw the bouillon ingredients in separately. Fourth, everything can be improved by the copious addition of garlic. Fifth, I hate red pepper flakes. Sixth, the original recipe has a ridiculously gratuitous amount of sodium, most of which can be eschewed by choosing low sodium chickpeas and low sodium bouillon.

EDIT: Delicious, though flavored much more strongly of ginger than anything else because the little pieces of dried ginger root are much stronger than ginger powder. I added a bunch of rice, which cut much of it, but now I know to reduce the amount of ginger by at least half if I’m using small pieces of the root. I feel like it may need some capsaicin…

Leave a Reply

Your email address will not be published. Required fields are marked *

Primary Sidebar