Slow Cooker Vegetable Curry Recipe
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Vanilla and Bean · by Traci York★ 5.0 (3)

Slow Cooker Vegetable Curry Recipe

NUTRITION · PER SERVING410M COOK
CAL 32%·PRO 35%
CARBS 94G58% OF CAL
10G FIBER69G OTHER14G TOTAL SUGAR
FAT 26G36% OF CAL
21G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A slow-cooked vegetable and red lentil curry with potatoes, cauliflower, and warming spices, finished with coconut milk and lime. Rich, fragrant, and naturally plant-based.

mainindiancurrydairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 5
  • 2 tablespoons Coconut Oil (melted, or Olive Oil + more for the crock)
  • 1 1/4 cup (185 gramps) Red or Yellow Onion (medium dice)
  • 4 Large Cloves of Garlic (grated, about 1 1/4 tablespoons)
  • 1 Inch (2.54 cm) Fresh Ginger (grated, no need to peel, about 1 tablespoon)
  • 1 teaspoon Garam Masala (ground)
  • 2 teaspoon Chili Powder
  • 1/4 teaspoon Red Pepper Flakes (add another pinch for extra heat)
  • 3/4 teaspoon Ground Cumin
  • 1/2 cup (118 grams) Water (divided)
  • 28 ounce (794 grams) Can of Diced Tomatoes (+ its juices (one large can) )
  • 2 cups (270 grams) Potatoes (red, cut into bite-size pieces (about 2 medium))
  • 1/2 cup (105 grams) Red Lentils
  • 4 cups (450 grams) Cauliflower (cut into bite-size pieces (about 1 medium head))
  • 1 teaspoon Fine Sea Salt (adjust to taste)
  • 13.6 ounces (385 grams) Coconut Milk (full fat (one can))
  • Fresh Lime Juice
  • 1 cup (145 grams) Raw Cashews (optional *see notes)
  • Tamari, Cilantro, Basmati or Jasmine Rice, Naan, Lime Wedges
PREP
20M
SODIUM
1218MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.