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Crockpot Curry

Crisp air… leaves falling… crockpot simmering in the kitchen!

We went crockpot crazy this week, using it three times! Moving forward into fall and winter, I am going to make sure I have at least one crockpot recipe every week.  It’s so awesome to walk in the door and have dinner ready!

This particular recipe does require a little prep work in the morning (or afternoon if you are home and can put it on a 4 hour setting). It is so worth it though!

Heat oil in a pan over medium heat. Sauté the onion and about 1 tsp of salt until translucent (about 5-7 minutes). Add the sweet potatoes and another 1 tsp of salt and sauté for another couple of minutes. Stir in spices, ginger, and garlic and cook until fragrant, about 1 minute. Pour in a 1/2 cup of broth and scrape pan to help get all the good stuff off the bottom of the pan, and pour mixture into large crockpot.

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Add all other ingredients to crockpot, EXCEPT coconut milk and spinach. Cook on low for 8 hours or high for 4 hours.

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Stir in coconut milk and spinach until wilted.  Serve with lemon wedge, if desired. You can serve this on its own, or over rice or quinoa. Last time we ate this we had it with local organic sourdough toast! Delish!

My husband and I both love this recipe and it is definitely a regular in our rotation! The recipe was originally inspired by and adapted from this one. My version doesn’t have any added sugar, unlike a lot of curries.  It has plenty of sweetness from sweet potato and apple, though.

I also think it’s great how big of a batch this makes. You will have enough to freeze some, share with friends, or have for lunches all week. Yes, please!

 

Crockpot Curry
 
Author:
 
Hearty spiced vegetable curry made in the crockpot, with amazing richness and creaminess from coconut milk. Filling on its own, or can serve over brown rice or quinoa. Makes a really large batch, great to freeze or have as leftovers for lunch throughout the week!
Ingredients
  • 1 tsp olive oil
  • 1 large onion, diced
  • 2 medium sweet potatoes, diced
  • 1 tbsp. salt
  • 1 tbsp. curry powder
  • 2 tsp turmeric powder
  • 1 inch piece ginger, grated
  • 3 cloves of garlic, minced
  • ⅛ tsp cayenne pepper
  • 2 cups vegetable broth
  • 3 cups cooked chickpeas, or 2 cans chickpeas (drained)
  • 1 green bell pepper, diced
  • 1 orange or red bell pepper, diced
  • 2 apples, diced
  • 1 head cauliflower, cut into florets
  • 1 head broccoli, cut into florets
  • 1 can (28 oz) fire roasted diced tomatoes with their liquid
  • ¼ tsp black pepper
  • 1-2 large handfuls baby spinach
  • 1 can full fat coconut milk
  • 1 lemon, cut into wedges (optional)
Instructions
  1. Heat oil in a pan over medium heat.
  2. Sauté the onion and about 1 tsp of salt until translucent (about 5-7 minutes).
  3. Add the sweet potatoes and another 1 tsp of salt and sauté for another couple of minutes.
  4. Stir in spices, ginger, and garlic and cook until fragrant, about 1 minute.
  5. Pour in a ½ cup of broth and scrape pan to help get all the good stuff off the bottom of the pan, and pour mixture into large crockpot.
  6. Add all other ingredients to crockpot, EXCEPT coconut milk and spinach and lemon.
  7. Cook on low for 8 hours or high for 4 hours.
  8. Stir in coconut milk and spinach about 5 minutes before serving.
  9. Serve on its own, with optional lemon wedges, or over brown rice or quinoa. We also have been liking it with a buttered piece of local organic sourdough toast to dip in!

 

Check out my other crockpot recipes, here:

“Dump and Go” Taco Soup

Crockpot Potato Vegetable Chowder

Slowcooker Applesauce without a Recipe

 

I’d love to hear from you!  Spam me with your favorite crockpot recipes so I can keep my once/week crockpot goal!

2 comments to Crockpot Curry

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