Slow Cooked Vegan Vegetable Curry
Looking for a delightfully filling, easy vegan slow cooker recipe for those busy days? I put this vegan vegetable curry recipe together in under 30 minutes and was able to go and finish my chores and homework. Even though this recipe is simple and doesn’t require a lot of ingredients, it is still quite very filling and flavorful. – The Accidental Chef
Serves 7
Ingredients:
- 3 oz of whole Baby Bella Mushrooms
- 1/4 cup of So Delicious Dairy Free Cultured Coconut Milk Yogurt
- 1 cup of Organic Low Sodium Vegetable Broth
- 1 large head of cauliflower, broken into florets
- 3.5 cups of Hunt’s tomato sauce
- 1.8 cup of Fire Roasted Diced Salsa
- 2 cups of cooked Lentils
- 1-2 tablespoons of diced cilantro
- 2 tsp of Ground Cumin
- 12 tablespoons of Mild Curry Powder
Directions:
In a large crock pot place the cleaned mushrooms, cauliflower florets, and lentils into the crock pot.
Place the cumin and curry powder into the crock pot and stir the ingredients together to make sure everything is equally spiced.
Then add the tomato sauce, vegetable broth, and yogurt into the crock pot and once again stir everything together.
Add in the fire roasted diced salsa and stir into the crock pot.
Cook on low for 2 hours.
Once down serve with rice or cauliflower rice and top with the diced cilantro.
Serves 7 | Calories per serving 174 | Fat 0.6 g | Carbs 31.1 g| Net Carbs 23 g | Protein 13.7 g
