Delightful Indian Coconut Vegetarian Curry in the Slow Cooker

This delightful vegetarian curry dish from the slow cooker is made creamy with the use of coconut cream and given heat from the curry powder, chili powder, red pepper flakes, and cayenne pepper.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 370 Calories

Ingredients

• 1 cup green peas
• 1 tablespoon chili powder
• 2 tablespoons flour
• 1 (1 ounce) package dry onion soup mix (such as Lipton®)
• 1 large green bell pepper, cut into strips
• 1 (14 ounce) can unsweetened coconut cream
• Water, as needed
• 1 large red bell pepper, cut into strips
• 5 russet potatoes, peeled and cut into 1-inch cubes
• 0.25 cup chopped fresh cilantro
• 0.5 teaspoon red pepper flakes
• 0.5 teaspoon cayenne pepper
• 0.25 cup curry powder
• 1.5 cups matchstick-cut carrots

Recipe Instructions

Step 1

Place the potatoes into the bottom of a slow cooker.

Step 2

Mix the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the potatoes. Stir the potatoes to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream; stir to combine.

Step 3

Cover the slow cooker and cook on Low until the mixture is bubbling, adding water as needed to keep moist, 3 to 4 hours. Add the carrots to the mixture and cook another 30 minutes. Stir the peas into the mixture and cook until the vegetables are tender to your liking, about 30 minutes. Garnish individual portions with cilantro to serve.