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Slow Cooker Lamb Curry Recipe

A slow-cooked vegan curry loaded with spices, plant protein, and creamy coconut milk for a soul-warming feast.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 310
Ingredients Method Notes

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

Method
 

  1. Heat coconut oil, sauté onions, garlic, and ginger until fragrant.
  2. Add spices, stir to toast for 1 minute.
  3. Place plant-based cubes, potatoes, carrots, tomatoes, broth, and coconut milk in slow cooker.
  4. Pour sautéed onion mixture on top.
  5. Cook on low for 6 hours or until vegetables are tender.
  6. Season with salt and pepper.
  7. 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!