I’ve been all about slow cooking vegetables this year. I’m loving not only the slow roasted flavors that come from my Crockpot, but also the ease of cooking vegetables via this method.
Lately, I’ve been craving Indian flavors… craving them in a “where’s the naan” kind of way. So, when Budget Bytes mentioned she’s been seasoning her carrots with curry, I had to jump on board.
The result, this lovely side dish spiced up by Indian flavors. Yum-o!
Slow Cooker Curry Carrots
Inspired by Budget Bytes
1 lb. baby carrots
1 tsp. olive oil
½ Tbsp. curry powder (hot or mild)
¼ tsp. salt
1. Spray your slow cooker with cooking spray and set on low.
2. Add your carrots, olive oil, salt, and curry. Stir to combine. Note: I used 1/2 hot curry and 1/2 sweet curry.
3. Cook for 6-8 hours, until carrots are tender.
Per 1 cup serving:
CAL 70; CARB 13g; FAT 2g; SAT FAT 0g; PROT 1g; FIB 3g; SUG 7g
WW Points+: 2; WW Smart Points: 3