Warm, nutritious and wonderful! Try this delicious Vegan Curry on a cool fall day. Best of all you can make it in your slow cooker! Try this healthy recipe and visit Healthy Hands Cooking to learn about our instructor opportunity and healthy cooking classes.
SLOW COOKER VEGAN CURRY
Serve with Coconut Quinoa
Makes: 4-6 servings
Time: 4-6 Hours
Ingredients
- 1Teaspoon Coconut oil
- 1/2Red Onion, chopped
- 1Clove Garlic, minced
- 1Tablespoon Ginger, minced
- 15Ounces Can of Chickpeas (about 1.5 cups)
- 2Cups Chopped Tomatoes
- 2Cups Petite Sweet Peas
- 1Butternut Squash, peeled and diced
- 1Can light coconut milk
- 1Cup Vegetable Broth
- 1Tablespoon Garam Masala
- 1/2Tablespoon Curry Powder
- 1Teaspoon Salt
- 2Cups Baby Kale, chopped
Directions
To make the curry:
- Heat the oil in a pan, and saute? the onions, garlic, and fresh ginger.
- Transfer the onion mix to a slow cooker, and add remaining ingredients except for the spinach.
- Heat on low for six hours (or on high for four hours).
- Before serving, stir in the spinach, and heat for five more minutes.
Submitted by: HHC Certified Instructor, Caroline Lewis Jones