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Delightful Indian Coconut Vegetarian Curry in the Slow Cooker

Delightful Indian Coconut Vegetarian Curry in the Slow Cooker

  • Prep

    20 m
  • Ready In

    4 h 20 m
CYBERGIFTS

CYBERGIFTS

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.

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

smileypat
181

smileypat

6/28/2010

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 love my slow cooker because of its ease and convenience - when all ingredients can be put into the cooker at the same time. I find it excruciatingly annoying to have to go back every half hour and add something else (therefore making it ultimately pointless). I did try this recipe putting everything in at once - and it was a truly good dish (on rice).

The Bunny Chef
50

The Bunny Chef

3/31/2011

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 nondescriptly spicy with kind of a curry flavor. Looks like I need to find another curry powder! It still tastes good though and physically it turned out beautiful. My method was a bit different. Dumped everything in the pot (only change was to cut back on the peppers and use a can of coconut MILK rather than CREAM since coconut cream is that super thick, super duper sweet stuff you use in cocktail drinks and find in the liquor store) including 1/2 cup of water and the carrots (I like my carrots cooked through and they would not have been if I put them in near the end), stirred it up, set it to low and came back 5 hours later to a lovely looking curry in a rich sauce. All I had to do was add some salt and it was ready to pour over rice :)

Shana
31

Shana

9/2/2010

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!

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