Slow Cooker Curry Rice Vegetable Bowl

January 24, 2017

146

Easiest curry rice recipe slowly marinated Indian spices in the slow cooker with cabbage, broccoli and mushrooms. An excellent vegetarian kid-friendly dish! Serve as a side or add cannelini beans and broth to turn into soup.

1 cup brown rice or wild rice
1 cup broccoli, finely chopped
2 cups of mushrooms, finely chopped
1½ cups green cabbage, finely chopped
4 cups of vegetable broth
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 teaspoon Himilayan Salt
¼ teapoon dry thyme
2 Tablespoons of apple cider vinegar
1 teaspoon curry powder

Add all the ingredients into the slow cooker. Cover and cook on low for 2-4 hours until the rice has absorbed the liquid. Fluff with a spoon and serve. Add more fluid if needed (water or broth).
See the full directions on my site

Nutritions

Calories
254

Sodium
1150mg
47% DV

Fat
9g
14% DV

Protein
9g
18% DV

Carbs
52g
17% DV

Fiber
6g
25% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 2g 13%

Polysaturated Fat 3g 19%

Monosaturated Fat 3g 21%

Cholesterol 3mg 1%

Sodium 1150mg 47%

Potassium 436mg 12%

Protein 9g 18%

% DAILY VALUE^*

Total Carbohydrate

Fiber 6g 25%

Sugar 3g 7%

Vitamin A 1826IU 36%

Vitamin B6 2mg 132%

Vitamin C 35mg 59%

Calcium 54mg 5%

Iron 3mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Diabetic-Friendly Low-Sodium Dairy-Free Low-Calorie Gluten-Free Vegan Kosher Rice/Grains Dinner Low-Fat Sugar Free High-Fiber Indian Slow Cooker Low-Sulfite Vegetarian