Delightful Indian Coconut Vegetarian Curry in the Slow Cooker

Delightful Indian Coconut Vegetarian Curry in the Slow Cooker

55
CYBERGIFTS 4

"Here's a delightful dish I adapted from a non-vegetarian recipe. It's extremely easy to prepare in the crock pot. Deliciously creamy, it can be served by itself, with rice, or with steamed soft tortillas. Also makes a good samosa filling. It has a nice touch of hot pepper to it."

Ingredients

4 h 20 m servings 381 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 71.5g
  • 23%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 389 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. Place the potatoes into the bottom of a slow cooker.
  2. Mix the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the potatoes. Stir the potatoes to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream; stir to combine.
  3. Cover the slow cooker and cook on Low until the mixture is bubbling, adding water as needed to keep moist, 3 to 4 hours. Add the carrots to the mixture and cook another 30 minutes. Stir the peas into the mixture and cook until the vegetables are tender to your liking, about 30 minutes. Garnish individual portions with cilantro to serve.

Footnotes

  • Cook's Note
  • To make this a non-vegetarian dish, you can substitute 3 of the russet potatoes for either 1 pound chicken or 1 pound boneless tri-tip steak, cut into 1 inch pieces. Dust the meat with the flour mixture and lightly fry meat in a large skillet before adding it to the crock pot with the potatoes and vegetables.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

55
  1. 69 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

This is one of those recipes that only tastes as good as your spices. Specifically, your curry powder. I used Spice Islands curry powder for the first time and overall the dish just tastes non...

Most helpful critical

I dropped 2 stars for these reasons: 1. Using powdered onion soup. This is a form of processed food which is really unhealthy, and can be replaced with one onion and 1 tsp. of salt. 2. I lov...

I dropped 2 stars for these reasons: 1. Using powdered onion soup. This is a form of processed food which is really unhealthy, and can be replaced with one onion and 1 tsp. of salt. 2. I lov...

This is one of those recipes that only tastes as good as your spices. Specifically, your curry powder. I used Spice Islands curry powder for the first time and overall the dish just tastes non...

Made this last night-added chickpeas and it was awesome! I cooked it for 3 hours on high and served it with rice. Can't wait to eat it again today for lunch!

Needs some tweaking, but it's a great dish. I served over rice. It's quite spicy for my tastes but my boyfriend (who handles spicy food well) didn't have a problem. Here are the changes I mad...

Best Indian curry I've ever had... with a few changes. Like another reviewer recommended, I substituted 1 medium white onion diced and a teaspoon of salt for the package of dry onion soup mix. I...

Very good! I added a head of cauliflower too just because I had it and used one can of lite coconut milk then half a can of regular coconut milk (again, what I had laying around). Also added s...

This was a good easy soup. I substituted organic vegetable broth and fresh chopped onion for the onion soup mix, and added some fresh grated coconut.Will definitley make again.

Love this recipe! I'm always searching for great slow cooker recipes, and this one is a winner.

I read this recipe and wanted to make for dinner but did not have slow cooker time. I had potatoes already boiled and I cut carrots into matchsticks and steamed in micro. I used coconut milk a...