Family Food on the Table · by Kathryn Doherty★ 4.5 (73)
Slow Cooker Vegetarian Curry
NUTRITION · PER SERVING270M COOK
CAL 28%·PRO 50%
CARBS 93G68% OF CAL
24G FIBER18G SUGAR51G OTHER
FAT 11G18% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chickpeas and sweet potatoes in coconut milk with curry spices and spinach. A warm, hands-off vegetarian dinner.
mainindiancurrybeans⏲️ slow cookervegetarian
View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 (15 oz.) cans chickpeas (rinsed and drained)
- 2 medium sweet potatoes (cut in a 1/2 inch dice)
- 1 teaspoon extra-virgin olive oil
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 1 (14.5 oz.) can diced fire-roasted tomatoes
- 1/2 cup coconut milk (light or regular)
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups fresh baby spinach
- 1 cup frozen peas
- Chopped fresh cilantro (or parsley) (squeeze of fresh lemon juice, Greek yogurt or sour cream, diced avocado, etc.)
- Warmed naan or pita bread (steamed rice, cauliflower rice or quinoa)
At a glance
PER SERVING · TIME 270M
CAL 28%·PRO 50%
CARBS 93G68% OF CAL
24G FIBER18G SUGAR51G OTHER
FAT 11G18% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 4h 15m
- Sodium
- 1255mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1452mg
- Calcium
- 285mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1255MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.