Slow Cooker Veggie Curry Soup
This Slow Cooker Veggie Curry Soup is a vegan dinner dream! Very little prep time, tons of veggies and zero cooking required. Win!
Equipment
Ingredients
- 2 bell peppers diced
- 1 yellow onion diced
- 2 medium zucchini quartered and chopped
- 3 cloves garlic minced
- 1 15-ounce can chickpeas drained & rinsed
- 1 15-ounce can coconut milk
- 3 cups broth I used vegan chicken broth
- 3 tablespoons red curry paste
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger powder
- 1 teaspoon pepper
- lime juice to taste, start with 1/2 lime
- 2 tablespoons cilantro chopped
Instructions
- Add all of the ingredients (through the pepper) to the slow cooker and stir to combine. Cover and cook on high for 4 hours or low for 6 hours.
- Remove the lid, stir, and add the lime juice and cilantro. Taste and adjust the seasonings as needed.
- Serve hot with extra lime wedges and more cilantro.
Video
Notes
- You may need to add salt depending on the broth you use.
- To freeze: let the finished curry cool completely, transfer to a freezer-safe container and keep in the freezer for up to 3 months.
Nutrition
Calories: 419kcal | Carbohydrates: 34g | Protein: 14g | Fat: 29g