Dairy Free, Healthy Options, Indian, Lactose Free, Low Carb, Vegetable, Vegetarian
January 16, 2020
8 hrs 15 mins
1 medium yellow onion diced
1 teaspoon sea salt
2 medium yellow potatoes diced
2 Tablespoon curry powder
1 Tablespoon Garam Masala
1 Tablespoon fresh ginger finely diced or grated
3 cloves garlic finely minced or crushed
1/4 teaspoon cayenne pepper
2 cups vegetable broth
2 14 oz cans chickpeas drained and rinsed
1 medium red capsicum diced
1 medium green capsicum diced
1 medium head cauliflower cut into bite-sized florets
2 14 oz cans diced tomatoes
1 14 oz can light coconut milk
1 8 oz bag baby spinach
11. Add all ingredients into cooker except spinach and coconut milk
22. Cook on low 8 hours or high 4 hours
33. Stir in the spinach bit by bit to allow it to wilt.
44. Stir in the coconut milk.
5Serve over rice, or with naan bread.
1inspired by recipe from www.heynutritionlady.com
Submitted by Ashlea Fava
March 1, 2020
Great recipe 🙂
January 26, 2020
this is a nice recipe, a good vegan option for the slowcooker. Would recommend and will make again.
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