Slow-Cooker Vegetable Curry

The flavor for this vegetarian slow cooker dish can vary depending on the brand of curry powder you use. Try several until you find your favorite.

Slow-Cooker Vegetable Curry
Servings: 4 Prep 25 mins Cook 7 hrs to 9 hrs (low) or 3-1/2 to 4-1/2 hours (high) Stand 5 mins


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

Make It

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. Serve over hot cooked rice. Makes 4 servings.


For Easy Cleanup:
  • Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 407, Fat, total (g): 3, chol. (mg): , sat. fat (g): , carb. (g): 87, fiber (g): 12, pro. (g): 13, sodium (mg): 1068, Percent Daily Values are based on a 2,000 calorie diet.