Slow Cooker Lamb Curry Recipe
Slow cooker lamb curry sounds like a rich, hearty dinner—but let’s be honest, this vegan version skips the lamb drama.
We simmer plant-based protein and spices all day so you don’t have to babysit the pot or lose your sanity.
This curry bursts with bold flavors and creamy coconut goodness that’ll have you dreaming of exotic dinners without breaking a sweat.
It’s perfect for impressing guests or pretending you have your life together on a busy weeknight.
Trust me, your taste buds won’t miss the meat; this stew brings all the cozy curry vibes with none of the guilt.
Slow Cooker Lamb Curry Recipe
A slow-cooked vegan curry loaded with spices, plant protein, and creamy coconut milk for a soul-warming feast.
Ingredients
- 1 ½ cups plant-based lamb substitute cubed
- 2 tbsp coconut oil
- 1 large onion diced
- 3 garlic cloves minced
- 1 tbsp ginger grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 can 14 oz diced tomatoes
- 1 can 14 oz coconut milk
- 1 cup vegetable broth
- 2 medium potatoes diced
- 1 cup carrots chopped
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat coconut oil, sauté onions, garlic, and ginger until fragrant.
- Add spices, stir to toast for 1 minute.
- Place plant-based cubes, potatoes, carrots, tomatoes, broth, and coconut milk in slow cooker.
- Pour sautéed onion mixture on top.
- Cook on low for 6 hours or until vegetables are tender.
- Season with salt and pepper.
- Garnish with cilantro before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 12g
Vitamins and Minerals (Per Serving)
- Vitamin A: 45%
- Iron: 20%
- Calcium: 12%
- Vitamin C: 15%
- Magnesium: 10%
Additional Notes/Tips to Enhance Flavor
- Add a splash of lime juice for a zesty kick.
- Serve with warm naan or steamed basmati rice.
- Adjust spice levels according to your heat tolerance—don’t blame me if it’s fiery!
