Cooking Time:8-9 hours
Ingredients1 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
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
- Add all ingredients EXCEPT the peas in the slow cooker.
- Stir well.
- Cover and crock on LOW for about 8 hours.
- Add the peas, increase heat to HIGH, and crock 15 more minutes.
Serve over rice with naan or pita bread.
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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?
Hi Missy! Sorry I missed your question earlier, but wanted to respond! It all depends on how you like your mushrooms, I too love mushrooms but don’t like them completely cooked, therefore, I would add them about half way through! Happy Crocking, and let me know how it turned out!
[…] This recipe has been “veganized” and comes from Crock Pot Girl’s Veggie Curry. […]
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…
Jenny I am so sorry this was a disappointment for you. You can thicken up any recipe with a little corn starch dissolved in water or with some liquid from the slow cooker in a different bowl until smooth and no lumps and pour it back in the slow cooker to thicken up. Hope this will help you! 🙁