Curry Crock Pot Vegetarian Recipe

This Crock Pot Vegetarian Recipe will have your family lined up for seconds. It is quick, easy and DELICIOUS as all our crock pot recipes are.

We have adapted this recipe from Robin Robertson's "Fresh from the Vegetarian Slow Cooker".

In the original recipe, it had us fry the veggies up first. Well as you know, Neil and I are into "Quick" and "Easy". So of course we modified it to suit us.

And we are sure you will enjoy it too.

We served these curry vegetables with beef schnitzel and mashed potato. It would go equally well as an entire vegetarian meal served with rice or cous cous.

Curry Vegetables
Ingredients
3 lbs (1½kg)	chopped fresh vegetables (see note below)
½ cup	frozen peas
1	clove garlic
13oz (400g)	diced canned tomatoes
1½ cup	vegetable stock
15oz (470g)	can chickpeas, drained and rinsed
2 tbsp	curry powder (this makes it medium - use more or less to your liking)
1 tsp	ground coriander (cilantro) seeds
1 cup	coconut milk
Method
1.	Put all the vegetables, tomato, garlic, and chickpeas into the crock pot.
2.	Combine the stock, coconut milk, curry powder and coriander. Then add to the crock pot.
3.	Give it a quick stir to combine.
4.	Cover and cook for 10-11 hours on Low.
Notes
Serves 4-6 For vegetables we used - 3 carrots ½ bell pepper (capsicum) 2 zucchini (courgette) 3 potatoes green beans feel free to use your favorites

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Curry Crock Pot Vegetarian Recipe

Curry Vegetables

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