Vegetable Curry (Slow-Cooker)

Makes 4 servings.

This was very easy to make & the kids both liked it! (Note: neither of them liked the green beans)

I didn’t have any quick-cooking tapioca, but assumed it was to thicken the sauce, so added some cornflour/water mix at the end (after adding the tomatoes).  I didn’t add the chilli because I was giving it to the kids, and only used 2 teaspoons of mild curry powder (tescos) – it definately needs more!


  • 4 medium carrots, sliced
  • 2 medium potatoes, cut into 1/2-inch cubes
  • 1 tin chickpeas, rinsed and drained
  • 8 ounces fresh green beans, cut into 1-inch pieces
  • 1 cup coarsely chopped onion
  • 3 cloves garlic, minced
  • 2 tablespoons quick-cooking tapioca
  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1/4 – 1/2 teaspoon crushed red chilli (optional)
  • 1/8 teaspoon ground cinnamon
  • 1 14 ounce can vegetable stock
  • 1 tin chopped tomatoes

To serve:

  • Hot cooked rice


  1. In a 3.5 to 5-quart slow cooker, combine carrots, potatoes, chickpeas, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon. Pour stock over all.
  2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3.5 to 4.5 hours.
  3. Stir in undrained tomatoes. Cover; let stand for 5 minutes.
  4. Serve over hot cooked rice.

Vegetarian. One husband, Two cats, Three kids.

Tagged with: ,
Posted in Slow Cooker, Vegetarian

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