Vegetarian Currry

Submitted by Ngaire Foreman

Vegetarian Currry

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Serving: 5
Prep Time 20 minutes
Cook Time 5 hours 45 minutes
Total Time 6 hours 5 minutes


  • 1 Tbsp Canola oil
  • 4 med Carrots (about 2 cups) sliced1/4 inch thick
  • 1 Onion, thinly sliced
  • 3 Garlic cloves, peeled and thinly sliced
  • 2 Tbsp Curry Powder
  • 1 tsp ground cumin
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric
  • 4-5 red potatoes, diced
  • 1 Sweet potato diced
  • 1/4 small pumpkin diced
  • 1-2 cups fresh or frozen beans
  • 3 Cups canned chickpeas, drained & rinsed
  • 2 Large tomatoes, diced
  • 2 Cups vegetable stock
  • 1/2 cup frozen peas
  • 1/2 cup lite coconut milk


  • In a saute pan, heat the oil until hot. Add the carrots and onion and saute for 3-4 minutes. Add the garlic, curry powder, cumin, garam masala, and turmeric to the pan. Continue to cook for 2 minutes more, until the spices become more fragrant.
  • Next remove the vegetables from the pan and transfer to slow cooker. Add potatoes, pumpkin, sweet potato, green beans, chickpeas, tomatoes and vegetable stock to slow cooker.
  • Set the slow cooker on low and cook for 5 1/2 hours. Add the peas and coconut milk and cook for 15 minutes more. Serve with rice.

3 thoughts on “Vegetarian Currry”

  1. Very tasty and so simple even hubby has cooked it. ?
    We throw in heaps of vegies, use a whole tin of coconut milk (sauce lovers) and throw in a tin of Heinz curry beans for extra protein.

  2. This is delicious!!! I added whole tin of coconut cream at the start and only ised half a cup of stock and added some chilli powder for extra heat as I love spicy ..Will be a regular here good..

  3. So yummy. Makes enough for leftovers the next day. I usually just add any veggies I have in the fridge at the time. I also used a tin of tomato’s as I had no fresh tomato’s in the fridge at the time.

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