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!