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RECIPE
16 INGREDIENTS 6 STEPS 4hr 24min

Slow Cooked Vegetable Curry

5.0
3 Ratings
Slow Cooked Vegetable Curry is a hearty, flavor-packed main meal dish that is vegetarian and vegan friendly. It features all your favorites, including sweet potato, cauliflower, onion, garlic, ginger, coconut milk and a delicious mix of herbs and spices that is guaranteed to keep everyone happy.
Slow Cooked Vegetable Curry Recipe | SideChef
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Slow Cooked Vegetable Curry is a hearty, flavor-packed main meal dish that is vegetarian and vegan friendly. It features all your favorites, including sweet potato, cauliflower, onion, garlic, ginger, coconut milk and a delicious mix of herbs and spices that is guaranteed to keep everyone happy.
Bringing you the best traditional, home-style and old forgotten classic recipes!
http://onepotchef.blogspot.com/
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Bringing you the best traditional, home-style and old forgotten classic recipes!
http://onepotchef.blogspot.com/
4hr 24min
Total Time
$1.86
Cost Per Serving

Ingredients

Servings
6
US / METRIC
4 cups
Sweet Potatoes , diced, peeled
3 3/4 cups
1
Small Yellow Onion , diced
2 cloves
Garlic , minced
1/2 Tbsp
1/4 cup
Curry Paste
4 1/4 cups
Canned Chickpeas , drained
1 3/4 cups
Canned Diced Tomatoes
1 3/4 cups
Vegetable Stock
1 2/3 cups
Fresh Baby Spinach
1/2 cup
Coconut Milk
to taste
as needed
Vegetable Oil
to taste
White Rice , cooked
1
Red Apple , diced
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Nutrition Per Serving

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CALORIES
337
FAT
10.0 g
PROTEIN
11.2 g
CARBS
53.8 g

Cooking Instructions

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Step 1
In a frying pan over medium heat, add Vegetable Oil (as needed) , Yellow Onion (1) , Red Apple (1) , and Fresh Ginger (1/2 Tbsp) . Cook for 7-8 minutes, or until the onions and apples have softened.
Step 2
Add Garlic (2 cloves) and Curry Paste (1/4 cup) . Stir for 2-3 minutes. Season with Salt (to taste) and Ground Black Pepper (to taste) .
Step 3
Transfer onion and apple mixture to slow cooker. Add Sweet Potatoes (4 cups) , Cauliflower (3 3/4 cups) broken up into florets, Canned Chickpeas (4 1/4 cups) , Canned Diced Tomatoes (1 3/4 cups) and Vegetable Stock (1 3/4 cups) . Stir together.
Step 4
Cover and cook on high for 4 hours, or on low for 6-8 hours, until vegetables are tender.
Step 5
Stir in Coconut Milk (1/2 cup) and Fresh Baby Spinach (1 2/3 cups) . Cover and allow to stand for 15 minutes.
Step 6
Serve with White Rice (to taste) and enjoy!

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Nutrition Per Serving
Calories
337
% Daily Value*
Fat
10.0 g
13%
Saturated Fat
4.9 g
25%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
53.8 g
20%
Fiber
12.1 g
43%
Sugars
11.0 g
--
Protein
11.2 g
22%
Sodium
1146.7 mg
50%
Vitamin D
--
--
Calcium
140.1 mg
11%
Iron
4.1 mg
23%
Potassium
1012.6 mg
22%
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