Slow Cooker Vegetable Curry

For this week’s Vegetarian Friday, I decided to try something different and make my first curry.  The wonderful flavors of the curry made this vegetable dish so exciting that we didn’t miss the meat at all!  Even better: my older picky eater even ate some of the cauliflower!

Recipe Notes:

*For a more authentic curry, use coconut milk or lite coconut milk in place of the cow’s milk listed below.

Slow Cooker Vegetable Curry

Adapted from My Fabulous Recipes

1 ½ cups sweet potatoes, peeled & cut into ½ inch pieces

1 medium cauliflower, broken into small florets

1 red bell pepper, diced

1 can chickpeas (garbanzo beans), drained & rinsed

1 ¾ cups vegetable broth

1 tsp minced garlic (2 cloves)

2 tsp grated fresh ginger

2 tbsp curry powder

¼ tsp turmeric

½ tsp salt

1/8 tsp cayenne pepper

2 cups spinach, roughly chopped or torn

1 cup lowfat milk

¼ cup raisins

Cooked rice, for serving

Combine the sweet potatoes, cauliflower, peppers, and chickpeas in a 4 or 5 quart slow cooker.

In a separate bowl, whisk together the vegetable broth, garlic, ginger, curry, turmeric, salt, and cayenne pepper.  Cover and cook on low for 6-7 hours or high for 3-3 ½ hours.

Stir in the spinach, milk, and raisins.  Replace the cover and cook for another 5-10 minutes or until the spinach is wilted.  Serve over brown rice with a side of crusty bread.

Serves 4-6