Craving a flavorful, healthy, and comforting meal that requires minimal effort? Look no further! This vegan curry crockpot recipe is your answer. It's a perfect example of easy recipes that deliver big on taste. Forget spending hours in the kitchen – this slow cooker magic lets you enjoy a delicious and satisfying dinner with minimal hands-on time. Perfect for busy weeknights or a relaxed weekend meal, this recipe is a staple for homemade cooking enthusiasts and beginners alike.
Ingredients:
- 1 tbsp coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 (13.5 ounce) can coconut milk
- 2 tbsp red curry paste (adjust to your spice preference)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 1 cup vegetable broth
- Fresh cilantro, chopped (for garnish)
- Cooked brown rice or naan bread, for serving
Instructions:
-
Sauté Aromatics: Heat the coconut oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and ginger and cook for another minute until fragrant.
-
Combine Ingredients: Transfer the onion mixture to your slow cooker. Add the bell peppers, diced tomatoes, chickpeas, coconut milk, red curry paste, soy sauce, turmeric, cumin, coriander, cayenne pepper (if using), salt, and pepper. Stir well to combine. Pour in the vegetable broth.
-
Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the vegetables are tender and the flavors have melded.
-
Serve: Garnish with fresh cilantro and serve hot over cooked brown rice or with naan bread.
Tips for the Best Vegan Curry:
- Spice Level: Adjust the amount of red curry paste and cayenne pepper to your liking. Start with less and add more if you prefer a spicier curry.
- Vegetables: Feel free to add other vegetables like cauliflower, broccoli, carrots, or potatoes. Add them along with the bell peppers.
- Lentils: For a heartier curry, add a cup of red lentils along with the chickpeas.
- Coconut Milk: Full-fat coconut milk will result in a richer and creamier curry.
- Make it Ahead: This curry tastes even better the next day! It's perfect for meal prepping.
Variations:
- Peanut Curry: Stir in 2 tablespoons of peanut butter during the last 30 minutes of cooking.
- Vegetable Curry: Add your favorite vegetables for a customized veggie-packed curry.
- Chickpea and Spinach Curry: Add a large handful of fresh spinach during the last 15 minutes of cooking.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 15-20g
- Fat: 15-20g
- Carbohydrates: 40-50g
This easy vegan curry recipe is a perfect example of delicious and healthy meals that are quick to prepare. Enjoy this flavorful and satisfying dish – a true testament to the versatility and deliciousness of quick dinner ideas using your crockpot. It's a recipe that will quickly become a favorite in your collection of best recipes. The best part? Minimal cleanup!