A vegan vegetable curry soup that essentially cooks itself in the slow cooker. This Indian inspired dish will warm you from the inside out for just 200 calories per serving!
Ingredients
1 head of cauliflower, washed and cut into florets
2 medium carrots - washed, peeled and diced
28 oz (2 small cans) diced tomatoes
30 oz (2 cans) of canned chickpeas, drained and washed
2 medium potatoes - washed, peeled and diced
10 oz chopped, frozen spinach (1 package)
1 medium onion, diced
3 medium cloves of garlic, minced
1 tablespoon grated ginger
4 cups low sodium vegetable stock
1 tablespoon olive oil
1½ tablespoon curry powder
1 teaspoon red pepper flakes
1 tablespoon brown sugar
1 cup coconut milk
Instructions
In a large saute pan, cook the onions in one tablespoon of olive oil along with a tablespoon of salt.
Once the onions are translucent, add in the potatoes and saute for another few minutes until softened.
Add the ginger, garlic, curry powder and brown sugar to the pan and stir to combine and take off the heat.
Add the potato fry to the slow cooker along with the cauliflower, carrots, tomatoes, chickpeas, spinach and vegetable stock and another 2 tablespoons of salt.
Cook on high for 4 hours then add the coconut milk and stir in.
Cook for another 15 minutes then serve and enjoy!
Nutrition Information
Serving size: 1 cup (1/10th of recipe) Calories: 207 Fat: 3 Carbohydrates: 38 Sugar: 8 Sodium: 312 Protein: 10
Recipe by Ahu Eats at https://www.ahueats.com/2016/01/vegan-curry-soup-in-the-slow-cooker.html