Coconut Curry | Vegan Crock Pot Recipe
Updated: Jan 21, 2020
I did not discover the amazing flavors of Indian Food until I made the switch to vegetarian. Now as a vegan, Indian food is a huge staple in my diet. So many flavors and veggies can be packed into one dish, so it's pretty much a no-brainer to love these dishes. One of my favorites to make at home when I am looking for a large amount to last through the week is a coconut curry in the crock pot. Let's get cooking!
Ingredients: 1 14oz Can Chickpeas (drained)
1 14oz Can Diced Tomatoes (with juice)
1 14oz Can Lite Coconut Milk
1 Large Sweet potato (peeled and diced)
2 Small-Medium Russet Potatoes (peeled and diced)
1/2 Large head Cauliflower
1 Yellow Onion
3 Tbs Minced Garlic
1 Tbs Minced Ginger
1 Apple (preferable red for sweetness-Diced)
2 Handfuls of Spinach
1 Tbs Curry Paste (I use a medium hot)
Vegetable Broth (enough to cover most of the veggies, about 4 cups)
2 Tbs Coconut Oil
Cumin seeds/Cumin seasoning
Cinnamon
Nutmeg
Tumeric
Chili Powder
Curry Powder
Salt and Pepper
Heat coconut oil in a large skillet over medium-high heat. Add in onion, apple, ginger, and garlic. If using cumin seeds, add them in to the pan as well. Saute until onions begin to turn translucent, about 5-7 minutes.
Add onion-mixture to your crock pot with all other ingredients except spinach and coconut milk. Add in enough vegetable broth to cover most of your veggies. You want a little room for them to stick out above the broth. This should be about 3 - 4 cups. Add a layer of seasonings, mix in, and adjust seasonings to taste.
Cook on HIGH for 6 hours, until veggies are tender.
Turn heat off and add in your spinach and stir thoroughly. This will help the spinach welt down. Add in your coconut milk and mix together until the broth turns a nice creamy color.
Serve warm. Leftovers freeze very well. Can be served over rice or with Naan bread (or both!)
