Slow Cooker Vegetable Curry
This Slow Cooker Vegetable Curry is chock full of veggies and red lentils and stewed in a flavorful tomato base. It’s finished with coconut milk, just in time to put a pot of rice on to cook. It’s simple to pull together and full of curry flavors we love! Serve slow cooker veg curry with a side of Naan and dinner is done. This recipe is vegetarian, vegan, and easily gluten-free.
- Coconut Oil – use unrefined for best coconut flavor.
- Yellow or Red Onion – for a boost of flavor.
- Fresh Garlic and Ginger – you’ll grate these on a microplane. There’s no need to peel the ginger.
- Garam Masala – a warm and fragrant Indian spice blend, with cardamom, cinnamon, and clove.
- Chili Powder – a robust spice blend with chili peppers, cumin, garlic, and oregano. This spice can vary widely. I use Frontier Co-op brand.
- Ground Cumin – an aromatic spice that pairs perfectly with and balances the spicy notes of this vegetable curry recipe.
- Red Chili Flakes – the main contributing spice component, adjust to taste!
- Canned Diced Tomatoes – add richness, moisture, and flavor.
- Red Lentils – the main protein component, look for red lentils in the bulk bins for best value.
- Cauliflower – adds fiber, texture, and bulk.
- Red Potatoes – add texture, bulk, and heartiness to this satisfying curry.
- Coconut Milk – use full fat for richness and flavor.
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