Vegan Crock Pot Curry
Serves 6
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Prep Time
30 min
Cook Time
5 hr
Prep Time
30 min
Cook Time
5 hr
  1. 2 TBS extra virgin olive oil
  2. 5-6 cloves garlic, minced
  3. 1 yellow onion, chopped
  4. 3 tsp gluten free red curry paste
  5. 1 tsp minced ginger
  6. 1/2-3/4 tsp garam masala
  7. 1-2 inches turmeric root, minced
  8. 3 stalks organic celery, chopped
  9. 2 large carrots, peeled and chopped
  10. 1-2 cups brussel sprouts cut in half or quarters depending on size
  11. 2 crowns broccoli, cut into bite sized florets
  12. 1 large organic apple, cut into 1 inch chunks
  13. 2 cups cooked chickpeas or canned
  14. 2 cups low sodium vegetable broth, more if needed
  15. To be added later: 1 can coconut milk sea salt and pepper to taste chopped cilantro
  16. Garnish Ideas: roasted raw sunflower seeds tart dried cherries
  1. Pour the olive oil into the bottom of the crock pot
  2. Add onion, garlic and spices, stir to coat
  3. Add the rest of the ingredients from the first list, mix to combine
  4. Cover and cook on low for 4-5 hours or until a knife inserts easily into a carrot or brussel sprout
  5. When vegetables are to your desired firmness, add the coconut milk and cilantro
  6. Taste test and adjust if needed
  7. Continue to heat through for 10 more minutes
  8. Serve over your healthy grain of choice or I like to serve it over cauli-rice (cauliflower "rice")
  9. Garnish with sunflower seeds and tart cherries
  1. If you do not have a crock pot you can make this in a large pot on the stove top. Also if you prefer to have "meat" Chicken would be a wonderful addition to this dish.
Kim Kane - Health Coach