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Vegetable Curry In a Crockpot


  • 1 T. vegetable oil
  • 2 large carrots sliced on a diagonal
  • 1 medium yellow onion chopped
  • 3 garlic cloves minced 2 T. curry powder
  • 1 tsp. ground coriander
  • ¼ tsp. cayenne pepper
  • 2 large white or Yukon Gold potatoes, peeled and diced
  • 8 oz. green beans trimmed and cut into one-inch pieces
  • 1 15.5 can chickpeas drained and rinsed
  • 1 15.5 oz.-can diced tomatoes drained
  • 2 C. vegetable stock
  • ½ C. frozen peas
  • ½ C. canned unsweetened coconut milk, or to taste.


  • Heat oil over medium heat in a large skillet. Add carrots and onion and cook until softened, about five minutes. Add garlic, curry powder, coriander, and cayenne, stirring to coat.
  • Transfer vegetable mixture to a 3.5- to 4- quart slow cooker. Add potatoes, green beans, chickpeas, tomatoes, and stock and cook on Low setting for 6-8 hours.
  • Just before serving, stir in the peas and coconut milk, and if desired add salt and pepper to taste.


Serves 4-6.