Slow Cooker Vegetable Curry

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!

Vegetable Curry Made Easy in the Crockpot!

Okay, most vegetable curry recipes have you sautéing onions, toasting spices, and dirtying three pans before anything even goes in the slow cooker. My version? Well it skips all of that. Sweet potato, chickpeas, cauliflower, spinach, coconut milk; everything goes straight in, lid goes on, and a few hours later you have a creamy, deeply spiced curry that tastes like it took a lot more effort than it did.

It’s fully vegan, gluten free, and the kind of meal that reheats so well that future-you is genuinely grateful you made a full batch. Serve it over rice or with a piece of warm naan (highly recommend!), and it’s a complete dinner with zero fuss. The other thing I love about this recipe is how forgiving it is. Not a fan of cauliflower? Swap in butternut squash. Want more heat? Use a spicy curry powder or add a diced jalapeño. The base ,coconut milk, sweet potato, chickpeas, warm spices, holds up to a lot of variations without losing what makes it good.

And, if you’re in need of a rotation of easy plant-based slow cooker meals, my 5-star crockpot vegetarian chili is another dump-and-go staple that’s just as hearty and comes together the same way. Or, if you want something a little lighter with the same hands-off approach, my crockpot lentil soup hits the same cozy note with a completely different flavor profile. Yum!

Testing Notes From My Kitchen to Yours

• Mild curry powder will yield a mild final dish, while spicy curry will add heat to this dish so go with your taste preferences.
• 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.
• I do love the natural sweetness of the sweet potato in this recipe, but I’ve tested with Russet potato (peeled and diced) and they are super tasty as well.
• Or for a seasonal fall twist, try butternut squash in place of sweet potato.
• Can’t do coconut milk? Heavy cream can be used in it’s place.

4.87 stars (50 ratings)

Slow Cooker Vegetable Curry

Developed and tested by Robyn Conley Downs

Servings: 6

Prep: 5 minutes mins

Cook: 3 hours hrs

Total: 3 hours hrs 5 minutes mins

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

• Slow Cooker

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. 
• Spicer: You may also want to add finely diced jalapeño or chili pepper at the end for an added kick.
• 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. 

Course: Main Course

Cuisine: Indian

Nutrition Information:

Serving: 1 (of 6), Calories: 261kcal, Carbohydrates: 26g, Protein: 12g, Fat: 5g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.2g, Sodium: 784mg, Potassium: 647mg, Fiber: 16g, Sugar: 8g, Vitamin A: 10644IU, Vitamin C: 45mg, Calcium: 61mg, Iron: 2mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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