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Crock Pot Veggie Curry

Slow Cooker Veggie Curry

  • Cooking Time:

    8-9 hours
  • Servings:



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
  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!

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Crock Pot Veggie Curry Nutrition


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11 years ago

This looks so yummy, going to make this weekend! Question: Do you think mushrooms would go good in this? I love them and always try to incorporate them in things. If so, should I add them at the beginning or end?


[…] This recipe has been “veganized” and comes from Crock Pot Girl’s Veggie Curry. […]

10 years ago

So disappointed with this. I followed the directions exactly as stated (reread them several times to make sure once I saw the finished product). The curry is extremely runny/watery…nothing like the picture. 🙁 Now I’m trying to revive it on the stove, but I think it’s beyond repair…

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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