Slow Cooker Potato Curry
This Indian-style slow cooker potato curry is the ultimate weeknight vegetable curry. Hearty, rich and perfectly spiced and packed with plant-based protein and veggies— it’s perfect for a cozy fall or winter meal.
Equipment
Ingredients
- 1 tablespoon oil
- 1 large onion, finely chopped
- 1 15 ounce can diced tomatoes
- 4 teaspoons curry powder
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon salt
- 3 garlic cloves, minced
- 1.5 pounds small potatoes, quartered or halved, depending on size
- 1 serrano chili, chopped (seeded, for less spice)
- 1 pound cauliflower, cut into 1-inch florets
- 1- inch knob fresh ginger, minced
- 1 tablespoon tomato paste
- 2 cups vegetable broth
- 1 15 ounce can chickpeas, rinsed
- 3/4 cup canned coconut milk
- 1 1/2 cups thawed from frozen peas
- 1 lime, juiced
Instructions
- Place the onion and tomatoes in the base of a food processor and pulse ~4-5 times until very finely chopped. Heat the oil in the base of a slow cooker and add the curry powder and garam masala and cook until fragrant, about 10 seconds. Add the onion mixture and cook until onions are browned, about 5 minutes. Alternatively, heat the oil in a saucepan over medium heat and add the seasonings and onion.
- Add the salt, garlic, potatoes and chili. Cook until potatoes are golden brown, about 5 minutes. If using a separate saucepan, transfer the contents to the base of a slow cooker.
- Add in the cauliflower, ginger, tomato paste, vegetable broth and chickpeas and cook on low heat for 4-5 hours.
- Before serving, stir in the coconut milk and frozen peas. Season to taste, adding more salt/freshly ground pepper as desired. Add in the fresh lime juice and stir together.
- Serve with steamed rice.
Nutrition
Serving: 1servingCalories: 243kcalCarbohydrates: 35gProtein: 7gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 580mgPotassium: 1005mgFiber: 8gSugar: 8gVitamin A: 522IUVitamin C: 68mgCalcium: 60mgIron: 3mg