Slow Cooker Vegetable Curry
Naturally vegan and gluten free, this slow cooker vegetable curry is easy to make and tastes amazing!
Ingredients
- 1 cup of frozen peas
- 1 medium onion, diced
- 2 cups of vegetable broth
- 2 teaspoons of sea salt
- 1 teaspoon of ground coriander
- 1 1/2 cups Yukon Gold potatoes, chopped
- 3/4 cup carrot, diced
- 1 cup canned chickpeas, drained
- 1 to 15 ounce can of whole coconut milk
- 2 tablespoons of curry powder
- 1 teaspoon of ground ginger
- 1 teaspoon of red pepper flakes
Instructions
First, prepare the vegetables as indicated above.
Then, combine the potatoes, carrot, peas, chickpeas, onion, vegetable broth, coconut milk, curry powder, sea salt, powdered ginger, cilantro and flakes chili pepper in a slow cooker and stir to combine.
Cook on high for 2 hours.
Serve however you like - we recommend spooning it over a bowl of warm, fluffy rice. Happy Cooking Time.
