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Sunday Slow Cooker: Vegetarian Curry

Now that we've cleared up any confusion you may have about curry and curry powder, I wanted to share a great recipe for it that you can make in your slow cooker.

This veggie dish makes a rounded meal whether or not you're a vegetarian; meat lovers will find it's full of robust flavors. To get this easy-prep recipe,


Vegetarian Curry

Vegetarian Curry

Vegetarian Curry


  1. 4 medium carrots, sliced
  2. 2 medium potatoes, cut into 1/2-inch cubes
  3. 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
  4. 8 ounces fresh green beans, cut into 1-inch pieces
  5. 1 cup coarsely chopped onion
  6. 3 cloves garlic, minced
  7. 2 tablespoons quick-cooking tapioca
  8. 2 teaspoons curry powder
  9. 1 teaspoon ground coriander
  10. 1/4 to 1/2 teaspoon crushed red pepper
  11. 1/4 teaspoon salt
  12. 1/8 teaspoon ground cinnamon
  13. 1 14-ounce can vegetable broth or chicken broth
  14. 1 14-1/2-ounce can diced tomatoes, undrained
  15. Hot cooked rice


  1. In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon. Pour broth over all.
  2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
  3. Stir in undrained tomatoes. Cover; let stand for 5 minutes.
  4. Serve over hot cooked rice.

Makes 4 servings.

Nutrition information: Calories 407, Total Fat (g) 3, Saturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 1068, Carbohydrate (g) 87, Fiber (g) 12, Protein (g) 13

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