A rich, creamy, and flavorful curry that’s easy to prepare—just toss everything in the slow cooker and let it do the work!
Ingredients:
- 2 medium potatoes, diced
- 1 large carrot, sliced
- 1 red bell pepper, chopped
- 1 zucchini, chopped (optional)
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk (full fat for creaminess)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 2 tbsp curry powder (or 1 tbsp garam masala + 1 tsp turmeric)
- 1 tsp cumin
- ½ tsp paprika (optional, for spice)
- ½ tsp salt (adjust to taste)
- 1 ½ cups vegetable broth
For Serving:
- Fresh cilantro, chopped
- Cooked rice or naan bread
- Lime wedges
Instructions:
- Prep Ingredients: Chop all veggies and add them to the slow cooker.
- Add Seasonings: Stir in the garlic, ginger, curry powder, cumin, paprika, and salt.
- Pour in Liquids: Add diced tomatoes, coconut milk, and vegetable broth. Mix well.
- Slow Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until vegetables are tender.
- Final Touch: Taste and adjust seasoning. Garnish with fresh cilantro.
- Serve & Enjoy: Ladle over rice and serve with lime wedges.
Optional Add-ins:
✔️ More protein? Add tofu or lentils.
✔️ Spicier? Mix in red pepper flakes or chili paste.
✔️ Extra greens? Stir in spinach or kale in the last 10 minutes.
Would you like a Thai-style version or a heartier stew-like consistency? 😊
