Crock Pot Veggie Curry

Ingredients
  • 1 cup frozen peas (these will go in last so they don’t get soggy!)
  • 2 (14 oz) cans chickpeas, drained and rinsed
  • 1 red pepper, chopped
  • 3 stalks of celery, chopped
  • 1 1/2 cups cauliflower, chopped in florets
  • 3 cloves of garlic, minced
  • 1 small onion, chopped
  • 1 small sweet potato, cubed
  • 3 carrots, peeled and chopped
  • 2 Tbsp of red curry paste
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 28 oz can of tomato puree
  • 2 cups vegetable broth
  • 1 cup unsweetened vanilla almond milk
  • 1/2 cup whole wheat flour
Steps
  1. Add all ingredients to the crock pot EXCEPT the peas.
  2. Stir well.
  3. Cover and crock on LOW for about 6 hours.
  4. Add the peas, increase heat to HIGH, and crock 15 more minutes.
  5. Serve over whole grain brown rice.

This recipe has been “veganized” and comes from Crock Pot Girl’s Veggie Curry.

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