Best Crock Pot Curried Carrots Recipes

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20 BEST SLOW COOKER CURRIES RECIPE COLLECTION



20 Best Slow Cooker Curries Recipe Collection image

If you like bright, comforting bowls of tender meat and veggies, these slow cooker curries are for you. From lamb to tofu, there's something for everyone here.

Provided by insanelygood

Categories     Dinner     Recipe Roundup

Number Of Ingredients 20

Slow Cooker Cashew Chicken
Slow Cooker Chicken Tikka Masala
Slow Cooker Tofu Butter Chicken (Vegan)
Easy Slow Cooker Lamb Curry
Slow Cooker Vegetable Korma
Easy Slow Cooker Shrimp Curry
Slow Cooker Chicken Curry with Coconut Milk
Slow Cooker Chickpea and Potato Curry
Slow Cooker Thai Red Beef Curry
Slow Cooker Chana Masala
Slow Cooker Beef Curry
Slow Cooker Indian Lentils
Slow Cooker Coconut Quinoa Curry
Slow Cooker Vegetable Curry
Slow Cooker Chicken Korma
Slow Cooker Thai Chicken And Wild Rice Soup
Slow Cooker Butternut Squash Lentil Curry
Slow Cooker Pumpkin, Chickpea, u0026amp; Red Lentil Curry
Slow Cooker Chicken Saag Curry
Slow Cooker Lamb Rogan Josh

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

CURRIED CARROT SOUP



Curried Carrot Soup image

Quick, easy, and light. Plus it's the only way to get my niece to eat carrots.

Provided by Doug Matthews

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 6

2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon curry powder
2 pounds carrots, chopped
4 cups vegetable broth
2 cups water, or as needed

Steps:

  • Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
  • Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.

Nutrition Facts : Calories 133.3 calories, Carbohydrate 20.2 g, Fat 5.4 g, Fiber 5.6 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 414.7 mg, Sugar 10 g

CURRIED CARROTS



Curried Carrots image

This is a modification of a recipe from the old Silver Palate cookbook. It is very easy to make and delicious! This is tasty & pretty enough for holiday meals & company dinners.

Provided by MA HIKER

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 (1 lb) bag baby carrots
6 tablespoons butter
2 tablespoons curry powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh lemon juice
2 tablespoons brown sugar
1 cup pecans, toasted and chopped

Steps:

  • Place the carrots in a heavy large saucepan and add cold water to cover.
  • Cook over medium high heat just until tender, about 15 minutes.
  • Drain and return to pan.
  • Mix the butter, curry powder, salt and pepper and add to the carrots.
  • Heat over very low heat, tossing to coat the carrots with the butter mixture.
  • Add the lemon juice and brown sugar.
  • Heat, tossing occasionally, until the carrots are glazed.
  • Sprinkle with chopped pecans.
  • Serve immediately.

Nutrition Facts : Calories 280.8, Fat 25, SaturatedFat 8.5, Cholesterol 30.5, Sodium 240.7, Carbohydrate 15.4, Fiber 3.9, Sugar 9.1, Protein 2.6

SLOW-COOKED VEGETABLE CURRY



Slow-Cooked Vegetable Curry image

I love the fuss-free nature of the slow cooker, but I don't want to sacrifice flavor for convenience. This cozy, spiced-up dish has both. -Susan Smith, Mead, Washington

Provided by Taste of Home

Categories     Dinner

Time 5h35m

Yield 6 servings

Number Of Ingredients 22

1 tablespoon canola oil
1 medium onion, finely chopped
4 garlic cloves, minced
3 teaspoons ground coriander
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
3 cups cubed peeled sweet potatoes (about 1 pound)
3 cups fresh cauliflower florets (about 8 ounces)
4 medium carrots, cut into 3/4-inch pieces (about 2 cups)
2 medium tomatoes, seeded and chopped
2 cups chicken broth
1 cup light coconut milk
1/2 teaspoon pepper
1/4 teaspoon salt
Minced fresh cilantro
Hot cooked brown rice
Lime wedges
Plain yogurt, optional

Steps:

  • In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker., Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt., Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.

Nutrition Facts : Calories 304 calories, Fat 8g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 696mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 12g fiber), Protein 9g protein.

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