Description
A flexible and flavorful vegan curry made with shredded vegetables, perfect for accommodating various dietary preferences.
Ingredients
Scale
- 2 cups shredded carrots
- 2 cups shredded zucchini
- 1 cup chopped bell peppers
- 1 can (400 ml) coconut milk
- 3 cloves garlic, minced
- 1 onion, diced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric (optional)
- 1 can chickpeas, drained and rinsed
- 2 medium potatoes, diced (or 1 sweet potato)
- Juice of 1 lime
Instructions
- Layer spices (curry powder, cumin, turmeric) at the bottom of the slow cooker.
- Add the chopped onion, garlic, ginger, shredded veggies, and diced potatoes.
- Pour in the coconut milk and stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Adjust seasoning as needed, adding lime juice before serving.
Notes
This curry is versatile; feel free to use any veggies you have on hand. Leftovers taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg