Crock Pot Veggie Curry

8 Sep

I’ve always had a crazy amount of misconceptions about cooking Indian dishes. So many rare ingredients, vast amounts of time needed to prepare the food and just feeling incredibly out of my element seeing as I mainly cook Italian recipes. As you know from one of my previous blogs about Crock Pot Girl, I love her recipes because they take these hard, unimaginable-to-cook dishes and simplify it to an easy crock pot meal. This recipe is no exception – Crock Pot Girl always pulls through with flavorful dishes.

Not only is this crock pot meal easy and tasty, it’s healthy too! You can read this short article on the added health benefits to eating dishes like this one on the Three Fat Chicks website.

Without further ado, here’s the recipe. Enjoy!


  • 1 c. frozen peas (these will go in last so they don’t get soggy!)
  • 2 -14-oz. cans chickpeas, drained and rinsed
  • 1 red pepper, washed and chopped
  • 3 stalks of celery, washed well and chopped
  • 3 cloves of garlic, minced
  • 1 potato
  • 2 carrots, peeled and chopped
  • 2 T of curry
  • 1/2 tsp. ground coriander
  • 1/4 tsp. cayenne pepper
  • 28 oz. can of diced tomatoes
  • 2 c. vegetable broth
  • 3/4 c. low-fat plain yogurt


  1. Add all ingredients EXCEPT the peas.
  2. Stir well.
  3. Cover and crock on LOW for about 8 hours.
  4. Add the peas, increase heat to HIGH, and crock 15 more minutes.

Serve over rice with naan or pita bread.


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