Crock Pot Indian Vegetable Curry

Crockpot Indian vegetable curry recipe

The Spruce / Anastasiia Tretiak 

  • Total: 6 hrs 10 mins
  • Prep: 10 mins
  • Cook: 6 hrs
  • Yield: 1 pot (6 servings)
Nutritional Guidelines (per serving)
242 Calories
1g Fat
53g Carbs
8g Protein
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Nutrition Facts
Servings: 1 pot (6 servings)
Amount per serving
Calories 242
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 80mg 3%
Total Carbohydrate 53g 19%
Dietary Fiber 8g 30%
Protein 8g
Calcium 75mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Crock pot vegetable curry is a one-pot meal that you can prepare in the morning and will fill your home with the aroma of Indian spices all day long. This vegetable curry recipe is vegetarian, vegan, fat-free and gluten-free. Serve over rice if desired.

Ingredients

  • 3 potatoes (chopped)
  • 1 cauliflower (chopped)
  • 1 1/2 cups green peas
  • 3 tomatoes (chopped)
  • 3/4 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 1 1/2 teaspoon cumin
  • 1 teaspoon curry
  • 1 cup water

Steps to Make It

  1. Gather the ingredients.

    Ingredients for crock pot Indian vegetable curry
    The Spruce / Anastasiia Tretiak
  2. Place all ingredients in a crock pot or slow cooker.

    Ingredients in a crock pot
    The Spruce / Anastasiia Tretiak
  3. Cook on low for 5 to 6 hours.

    Cook on low
    The Spruce / Anastasiia Tretiak
  4. Serve and enjoy!

    Crockpot Indian vegetable curry recipe
    The Spruce / Anastasiia Tretiak

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