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In recent years, plant-based meals have surged in popularity, appealing to those seeking healthier eating habits and environmentally friendly choices. The Tropical Bliss Crockpot Vegetable Curry stands out as a wholesome and vibrant dish that embodies the essence of tropical flavors. This recipe not only brings a splash of color to your plate but also offers a hassle-free cooking experience, thanks to the convenience of a crockpot. With minimal prep time and a blend of nutrient-rich ingredients, this curry supports a nourishing lifestyle while tantalizing your taste buds.

Crockpot Vegetable Curry with Coconut Milk

Discover the Tropical Bliss Crockpot Vegetable Curry, a vibrant and wholesome dish that transports you to the tropics with every bite. This plant-based recipe is packed with colorful veggies, aromatic spices, and creamy coconut milk, making it not only delicious but also nourishing. With minimal prep and the convenience of a crockpot, it's the perfect hassle-free meal. Simply sauté your aromatics, combine all ingredients, and let the crockpot do the work for a satisfying dish that's full of flavor and health benefits. Enjoy it served with rice or naan for a complete tropical experience.
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Ingredients
  

1 can (14 oz) coconut milk

2 cups vegetable broth

1 medium onion, diced

3 cloves garlic, minced

1 inch fresh ginger, minced

1 bell pepper (any color), diced

2 medium carrots, sliced

1 medium zucchini, diced

1 cup green beans, trimmed and cut into halves

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon curry powder

1 teaspoon turmeric

1 teaspoon ground cumin

½ teaspoon chili powder (adjust to taste)

1 tablespoon soy sauce or tamari (for gluten-free)

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Prepare the Base: In a skillet over medium heat, add olive oil and sauté the diced onion for about 3-4 minutes until translucent. Add the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

    Combine Ingredients: In the crockpot, combine the sautéed onion, garlic, and ginger mixture with the coconut milk, vegetable broth, bell pepper, carrots, zucchini, green beans, chickpeas, curry powder, turmeric, cumin, chili powder, soy sauce, and salt and pepper. Stir everything well to incorporate the spices and flavors.

      Cook: Cover the crockpot and cook on low for 6 hours or on high for 3 hours, stirring occasionally if possible.

        Final Adjustments: Taste the curry before serving and adjust seasoning as needed. If you prefer a thicker curry, you can blend a small portion of the curry and then stir it back in.

          Serve: Serve the curry hot, garnished with fresh cilantro and a squeeze of lime juice over cooked rice or with naan bread.

            Prep Time: 15 mins | Total Time: 6 hrs 15 mins | Servings: 4-6