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VEG Crockpot Veggie Curry


8 Hours/1 1/2 Hours Crockpot/Stovetop Calories

Our yummy veg, version of Crockpot Chicken Curry. Made with chickpeas. (3-4 quart crockpot OR stovetop)


(3-4 quart crockpot or stovetop): IF frozen, thaw completely in fridge. Peel potatoes; cut into smallish, bite-sized pieces. 3-4 Quart Crockpot: Place potatoes, veggie mixture & chickpeas in the crockpot. Add 1 c. water (Split orders add 1/2 c. water). Stir. Cover & cook on Low 7-8 hours. Turn to High heat, quickly stir in coconut milk, cover & cook 30 min. Stovetop: Place potatoes, veggie mixture & chickpeas in a pot. Add 2 c. water (Split orders add 1 c. water). Bring to a boil. Cover, reduce heat & simmer gently, stirring occasionally, approx. 1 hour. Add water, if necessary. Stir in coconut milk and return to a simmer before serving. Suggested Sides: Rice, a steamed green vegetable.


Chickpeas, potatoes, carrots, apples, coconut milk, diced onion, raisins, water, jalapeno peppers, garlic, flour, curry powder, vegetable bouillon, cumin, salt

Nutrition Facts

Based on 6 servings per main dish entree.

Amount Per Serving
Calories 522
Total Fat 22g
Saturated Fat 18g
Cholesterol 0mg
Sodium 683mg
Total Carbohydrate 70g
Fibre 11g
Sugar 8g
Protein 12g


Weight 6 kg
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