Hearty Indian inspired slow cooker vegetable curry to make on busy days. This curry is loaded with vegetables, and the flavours are amazing! Cook on low for 6 hours, or on high for 3 hours, and serve with rice.
This curry is vegan, gluten-free, and dairy-free.
Ever since we changed our eating habits and started incorporating more plants in our diet, I become obsessed with curries. I make all kinds of curries! Below I’m listing my favorite curries that you will also love:
- Sweet potato curry (my absolute favorite!)
- Aubergine and chickpea curry (this one is amazing, please try it!)
- Pumpkin curry
- Butternut squash curry with kale
- Kidney bean curry (easy, requires very basic ingredients, and cheap)
- Coconut curry (Indian inspired, sooo good!)
- Chickpea and potato curry
- Instant Pot pumpkin curry with red lentils
- Curry superfood bowl with quinoa
- Mild Chickpea Curry
The Ingredients
Back to this slow cooker vegetable curry. First of all, you can use any vegetables that you like! When I have a “clean out my fridge” days, I make curries because they’re so versatile and everything tastes good if it’s curry.
And that’s basically what I did here. I had a cauliflower head that has seen better days, some sugar snap peas, a few mushrooms, baby corn, and 5 baby new potatoes. Add to that a can of diced tomatoes, and half a can of coconut milk, a few spices, and that’s it!
How to make a slow cooker vegetable curry
First of all, you need a slow cooker. It doesn’t matter which slow cooker you are using, in fact, mine is very basic. So as long as it has a high and low option then you’re good to go.
Prep your vegetables. I cut my new baby potatoes in halves and the cauliflower head into florets. So chop everything in bite-sized vegetables.
To make any curry, always start with a diced onion, minced garlic, and chopped ginger. Ideally, you need to saute these together on a small pan with a little bit of vegetable oil. And that was what I did for this recipe. But if you don’t have time for that, you can just add these ingredients to the slow cooker.
However, I strongly recommend that you saute them to release the flavors and then add to the slow cooker.
Add the onion, garlic, ginger to the slow cooker. Followed by diced tomatoes, half a can of coconut milk (I use full fat), water, and the prepped vegetables.
Add the spices. I use turmeric, garam masala, cumin, salt, and pepper (you can use just garam masala and omit the turmeric and cumin if you don’t have any oh hand).
Give everything a quick stir, cover with the lid and start the slow cooker. 3 hours on high, or 6 hours on low.
Once it’s ready, open the lid, give it a stir and have a taste. Adjust seasonings to your preference and serve with white basmati rice, brown rice, warm naan, or chapatis.
Like spicy curries?
You can add a diced chili to the onion-garlic-ginger mix. Or use chili powder if you prefer.
Can I freeze this curry?
You certainly can! Freeze in portions in airtight containers for up to 3 months.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Slow Cooker Vegetable Curry
Prep Time: 10 minutes mins
Cook Time: 3 hours hrs
Total Time: 3 hours hrs 10 minutes mins
Author: Diana
Print Rate Recipe
Hearty slow cooker vegetable curry to make on busy days. This curry is loaded with vegetables, and the flavours are amazing! Cook on low for 6 hours, or on high for 3 hours, and serve with rice.
4 servings
Hearty slow cooker vegetable curry to make on busy days. This curry is loaded with vegetables, and the flavours are amazing! Cook on low for 6 hours, or on high for 3 hours, and serve with rice.
Equipment
Ingredients
- 1 teaspoon vegetable oil if you chose to saute the onion, garlic, and ginger
- ½ onion diced
- 2 cloves garlic minced
- 3 cm ginger chopped
- ½ cauliflower head cut into florets
- 6 new baby potatoes halved
- 6 mushrooms halved
- 100 grams snap peas
- 100 grams baby corn cut in halves
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon salt and pepper
- ½ can coconut milk
- 1 can diced tomatoes
- ½-1 cup water depends on the amount of vegetable you're using and how saucy you want the curry to be
Instructions
Prep your vegetables. I cut my new baby potatoes in halves, and the cauliflower head into florets. So chop everything in bite-sized vegetables.
In a small pan, saute onion, with garlic and ginger. Add chili if using. You can skip the sauteeing part but strongly recommend that do it to release the flavours and then add to the slow cooker.
Add the onion, garlic, ginger to the slow cooker. Followed by diced tomatoes, half a can of coconut milk (I use full fat), water, and the prepped vegetables.
Add the spices. I use turmeric, garam masala, cumin, salt, and pepper.
Give everything a quick stir, cover with the lid and start the slow cooker. 3 hours on high, or 6 hours on low.
Once it’s ready, open the lid, give it a stir and have a taste. Adjust seasonings to your preference and serve with white, brown rice, warm naan, or chapatis.
Notes:
Like spicy curries?
You can add a diced chili to the onion-garlic-ginger mix. Or use chili powder if you prefer.
Nutrition Information
Calories: 303kcal, Carbohydrates: 41g, Protein: 9g, Fat: 14g, Saturated Fat: 12g, Sodium: 634mg, Potassium: 1255mg, Fiber: 8g, Sugar: 10g, Vitamin A: 458IU, Vitamin C: 86mg, Calcium: 90mg, Iron: 4mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
