• 1 c. frozen peas (these will go in last so they don't get soggy!)
  • 2 -14-oz. cans chickpeas, drained and rinsed
  • 1 red pepper, washed and chopped
  • 3 stalks of celery, washed well and chopped
  • 3 cloves of garlic, minced
  • 1 potato
  • 2 carrots, peeled and chopped
  • 2 T of curry
  • 1/2 tsp. ground coriander
  • 1/4 tsp. cayenne pepper
  • 28 oz. can of diced tomatoes
  • 2 c. vegetable broth
  • 3/4 c. low-fat plain yogurt

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  1. Add all ingredients EXCEPT the peas in the slow cooker.
  2. Stir well.
  3. Cover and crock on LOW for about 8 hours.
  4. Add the peas, increase heat to HIGH, and crock 15 more minutes.

Serve over rice with naan or pita bread.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Veggie Curry Nutrition

 

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