Vegan Slow Cooker Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy coconut curry loaded with chickpeas, green beans, carrots, and potatoes. Aromatic spices create warm, comforting flavors ideal for weeknight dinner. Cook it ahead in a slow cooker.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium onion, (diced)
- 3 garlic cloves, (minced)
- 2 teaspoons freshly grated ginger
- 1 (13.5 ounce/400 ml) can light coconut milk
- 12 ounces fresh green beans, (trimmed and cut into 2-inch pieces)
- 1 pound yellow potatoes, (chopped (about 1-inch pieces))
- 2 medium carrots, (sliced)
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 (15 ounce/425 gram) can chickpeas, (drained and rinsed)
- 1 (14.5 ounce/411 gram) can diced tomatoes
- 1 teaspoon salt, (plus more to taste)
- Black pepper, (to taste)
- 2 tablespoons chopped fresh cilantro
- Cooked basmati rice, (for serving)
At a glance
PER SERVING · TIME 195M
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
- 3h
- Sodium
- 796mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 657mg
- Calcium
- 99mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 796MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.