Vegetarian Currry

Vegetarian Currry


October 8, 2014

  • Prep: 20 mins
  • Cook: 5 hrs 45 mins
  • Yields: 5-6


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


1In 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.

2Next 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.

3Set 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.

Submitted by Ngaire Foreman


3 Reviews


May 8, 2020

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.


March 8, 2018

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..


March 7, 2018

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.

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