Slow Cooker Kidney Bean Curry

Slow cookers not only save you time in the kitchen, they also save you money and energy. This vegan kidney bean curry takes only minutes to prepare while the slow cooker does the rest of the work. You can start it in the morning and have a delicious vegan dinner ready and waiting for your hungry family later in the day.

Slow Cooker Kidney Bean Curry

Serves 6

Ingredients:

• 2 tablespoons coconut oil


• 1 cup finely chopped onion


• 4 cloves garlic, minced


• 3 carrots, sliced crosswise at a diagonal


• 2 stalks celery, chopped


• 1 (15-ounce) can fire-roasted diced tomatoes


• 1 tablespoon curry powder


• Salt and freshly ground black pepper


• 2 (15-ounce) cans kidney beans, rinsed, drained


• 1 cup unsweetened coconut milk


• 1 cup vegetable broth


• 1/4 cup finely chopped fresh parsley

Instructions:

1. Turn slow cooker on high and add oil, onion, and garlic. Put lid on slow cooker and let cook for 5 minutes.


2. Add remaining ingredients, stirring to combine.


3. Reduce slow cooker temperature to low and cook for 6 hours.


4. Stir a few times and serve warm.

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