Slow cooker vegetable curry combines sweet potato, chickpeas, cauliflower, spinach, coconut milk, and Indian-style curry powder for an easy dump-and-go, hearty crockpot meal. Makes for the perfect hearty vegetarian and meal that will have you going back for seconds!

white bowl filled with slow cooker vegetable curry with a striped blue napkin on the side

5 star review

“This curry was excellent, and it worked great as leftovers too. We added cooked chicken at the same time as the spinach and peas. Will make again!”

– Sara
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Vegetable Curry Made Easy in the Crockpot!

Curry ingredients and methods can vary, and include a wide variety of spices, and my take on an Indian-inspired vegetable curry focuses on ease of prep. In addition, this recipe utilizes a dump-and-go strategy to avoid dirtying additional pans with sautéing. Using the crockpot is such a great way to get simple plant-based vegetarian slow cooker meals on the table, and this one in particular packs in so many veggies in a creamy, curry-laced sauce. Pro tip, if you’re on the hunt for more vegetable packed meals include, you’ll love my award winning Crockpot Vegetarian Chili, and easy Lentil Soup.

top down view of ingredients for slow cooker vegetable curry in black crockpot

Serve it Up! Slow Cooker Veggie Curry Doesn’t Need Much

This really is a one-pot meal, but feel free to serve with basmati or jasmine white or brown rice. Adding a scoop of cooked quinoa would be nice, as would a slice or two of warm naan bread on the side.

Ingredients and Recipe Variations

  • Mild curry powder will yield a mild final dish, while spicy curry will add heat to this dish.
  • If you don’t care for curry powder, garam masala can also be used.
  • You can use russet potato in place of sweet potato if you prefer.
  • Butternut squash can also stand in for the sweet potato.
  • Heavy cream can be used in place of coconut milk.

Crockpot Cooking Tip: Heat levels of slow cookers can vary. To avoid overcooked vegetables, check the contents at the early end of the suggested cook time.

ladle full of curry chickpeas and mixed vegetables in a black crockpot

Store & Freezing Leftover Slow Cooker Vegan Curry

  • This vegetable curry will keep well in the fridge for up to 3-4 days, in a sealed container.
  • This recipe also freezes well, store in a sealed freezer friendly container for up to 2-3 months.

this recipe is…

close up of a white bowl of vegetarian curry with lime wedges and white rice
white bowl filled with slow cooker vegetable curry with a striped blue napkin on the side
4.86 stars (49 ratings)

Slow Cooker Vegetable Curry

by Robyn Conley Downs
Servings: 6
Prep: 5 minutes
Cook: 3 hours
Total: 3 hours 5 minutes
Slow cooker vegetable curry combines sweet potato, chickpeas, cauliflower, spinach, coconut milk, and Indian-style curry powder for an easy dump-and-go, hearty crockpot meal. Makes for the perfect hearty vegetarian and meal that will have you going back for seconds!
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Ingredients

  • 1 medium onion, finely chopped
  • 3 cups peeled, chopped sweet potato
  • 2 (14-oz)cans chickpeas, drained and rinsed
  • 3 cups cauliflower florets
  • 1 tablespoon grated fresh ginger
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon granulated garlic powder
  • 1 tablespoon madras curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon kosher salt
  • 2 tablespoons tomato paste
  • 1 cup vegetable broth
  • 1/4 cup unsweetened coconut milk

To Add at the End

  • 1/4 cup unsweetened coconut milk
  • 2 cups packed baby spinach
  • 1 cup frozen, defrosted green peas
  • 1 lime, juiced
  • 1 teaspoon kosher salt

Equipment

Instructions 

Slow Cooker Instructions

  • Add the onion, garlic powder, ginger, turmeric, curry powder, garam masala, salt, sweet potato, chickpeas, cauliflower, tomato paste, 1/4 cup coconut milk, and broth to a 6-quart slow cooker.
  • Stir to combine, then cover and cook on high for 3-4 hours, or low for 4-5. Check for doneness on the early side to avoid overcooked vegetables.
  • Uncover, add the spinach, peas, ¼ cup coconut milk, 1 teaspoon salt, and lime juice, stirring to wilt the spinach. Taste and add additional salt or lime juice if desired.
  • Serve as is, or with rice, cilantro, flaked coconut, and additional fresh lime juice.

Stovetop Instructions

  • Heat 1 tablespoons olive oil in a large Dutch oven over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the ginger, garlic powder, turmeric, curry powder, and tomato paste, cooking until fragrant.
  • Add the sweet potato, chickpeas, cauliflower, broth, ½ cup coconut milk and salt. Cover, bring to a boil, then reduce to a simmer. Simmer, covered, for 30-40 minutes, or until the vegetables are very tender.
  • Uncover, add the spinach, peas, lime juice, and salt, stirring to wilt the spinach. Taste and add additional salt or lime juice if desired.

Notes

  • Spice Level: The spice level of this curry depends a lot on the type of curry powder you use. All curry powder is not the same! If you prefer spicy, use spicy curry powder and add one finely diced jalapeño or chili pepper along with the other vegetables. If you prefer mild, be sure you’re using a mild curry powder. 
  • Heat levels of slow cookers can vary, so to avoid mushy overcooked vegetables check the contents at the early end of the suggested cook time.
  • Don’t skip the fresh coconut milk, lime juice and salt at the end! It will perk up the flavors after the long cooking time. You may also want to add finely diced jalapeño or chili pepper at the end for an added kick.
Course: Main Course
Cuisine: Indian

Nutrition Information:

Serving: 1 (of 6), Calories: 161kcal, Carbohydrates: 26g, Protein: 5g, Fat: 5g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.2g, Sodium: 784mg, Potassium: 647mg, Fiber: 6g, Sugar: 8g, Vitamin A: 10644IU, Vitamin C: 45mg, Calcium: 61mg, Iron: 2mg
Nutrition disclaimer
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