Slow Cooker Vegetarian Curry

Rating: 2.75 stars
8 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1

This wonderfully aromatic vegetarian curry recipe is made easy in the slow cooker - perfect for a weeknight meal.

By Anniesails

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Recipe Summary

prep:
15 mins
cook:
5 hrs
total:
5 hrs 15 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Combine cauliflower, peas, potatoes, tomatoes, water, cumin, curry powder, turmeric, and chili powder in a slow cooker.

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  • Cook on Low until vegetables are tender, 5 to 6 hours.

Nutrition Facts

Per Serving:
151 calories; protein 6.7g; carbohydrates 32.1g; fat 0.7g; sodium 44.6mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Laurie
Rating: 4 stars
04/18/2020
Came out great, but note I added way more spice, curry and more and red pepper as I love spicey. Read More

Most helpful critical review

Jim McMahan
Rating: 2 stars
06/10/2020
The recipe has a lot of good veggies in it, but is watery and lacks body, I.e. it doesn’t have the depth of taste that I look for in a curry. Using ginger and coconut milk instead of water might help. I wouldn’t make this recipe again, however. Read More
8 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Deirdre Nyberg
Rating: 3 stars
01/31/2020
After following the recipe I found it to be bland. I added more curry and salt and pepper. I added too much curry so I mixed in some lentils. The final product was delicious. Read More
Kim's Cooking Now
Allstar
Rating: 3 stars
06/13/2019
Other than cutting the recipe in half to serve 3 I followed the recipe to a "T". The flavor was very bland and it definitely needed tweaking to eat especially needing salt! I added a bit of powdered chicken bouillon some cayenne pepper and a bit of coconut milk. We served this over Jasmine rice. We ate it but it's not something that I'd make again. Sorry! Read More
Angie Foust
Rating: 3 stars
02/25/2020
The recipe doesn't call for salt or pepper. I added some after it was cooked and I like it better with the salt and pepper. The rest of the favors came through quiet well. Read More
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Linda Boone
Rating: 4 stars
01/25/2020
Different take on cooked veggies. I like it. Read More
MPEBLE
Rating: 2 stars
02/20/2021
Even doubling the spices, it lacked flavor. Wasn't bad per se, but it wasn't satisfying at all. I added red curry paste to try to liven it up, but it still turned out meh. Read More
Chef murk
Rating: 1 stars
01/25/2020
insufficient spices Read More
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Laurie
Rating: 4 stars
04/18/2020
Came out great, but note I added way more spice, curry and more and red pepper as I love spicey. Read More
Jim McMahan
Rating: 2 stars
06/10/2020
The recipe has a lot of good veggies in it, but is watery and lacks body, I.e. it doesn’t have the depth of taste that I look for in a curry. Using ginger and coconut milk instead of water might help. I wouldn’t make this recipe again, however. Read More
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