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Slow Cooker Vegetable Curry
A delicious vegetable curry, perfect for batch cooking in the cooler months.

1. Heat a large nonstick skillet set over medium heat and add the olive oil. Add the onion, apple, and ginger, and cook until they are tender, 7 to 8 minutes.
2. Add the garlic and cook for 30 seconds. Stir in the curry paste and cook, stirring, for 3 minutes. Transfer the vegetable and curry mixture to a slow cooker.
3. Add the sweet potato, cauliflower, chickpeas, diced tomatoes, vegetable broth, salt, and pepper to the slow cooker.
4. Cook on HIGH for 6 hours, or until the vegetables are tender.
5. Once the vegetables are soft, stir in the coconut milk and spinach, and heat to soften the spinach.
6. Serve on its own, over rice or quinoa, or in lettuce wraps!

1 tsp Olive oil
1/2 medium Yellow onion (diced)
1 medium Apple (diced)
2 tbsp minced Ginger root
2 clove(s) Garlic (minced)
1/4 cup Indian curry paste (Pataks* see notes)
1 medium potato Sweet potato (peeled, cut into 1/2-inch cubes)
2 cup Cauliflower (florets)
2 1/2 cup Chickpeas, canned, drained
1 can(s) (13oz) Diced tomatoes, canned
1 3/4 cup Vegetable stock/broth, low sodium
1/4 tsp Salt
1/2 tsp Black pepper
1/2 cup Coconut milk, reduced fat
1 1/2 cup Spinach (chopped)

Quick Tips:
You can buy Indian Curry paste in the Asian section of your local grocery store. Patak’s makes a delicious curry paste.

Storage Instructions:
This curry will store in your fridge for up to a week, and your freezer for 4 weeks.

Dietary servings Per Portion
Fruit 0.2
Meat Alternative 0.6
Vegetables 2.6

Energy sources
Carbohydrates 66%
Fat 19%
Protein 15%

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