This low fat curry dish is great for those cool fall days. I prep all my veggies the night before and in the morning just throw everything in the crock pot and voila, dinner is ready when I get home from work. It is low fat but big on flavour. You can also add some ground meat or cubed chicken breast if you are more of a meat eater.

Low Fat Slow Cooker Veggie Curry Recipe

By kimmy Published: November 18, 2013

  • Yield: 4 Servings
  • Prep: 25 mins
  • Cook: 9 hrs 0 min
  • Ready In: 9 hrs 25 mins

Calories: 101 | Fat: 1g | Protein: 5.2g | Carbs: 21.7g | Fibre: 3g | WW Points: 3



  1. In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, chickpeas, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, nutritional yeast flakes and cinnamon. Pour broth over all.
  2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
  3. Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over hot cooked rice. Makes 4 servings.