Slow Cooker Vegetable Curry
Slow cooker vegetable curry combines sweet potato, chickpeas, cauliflower, spinach, coconut milk, and curry powder for an easy dump-and-go, hearty crockpot meal.
Makes for the perfect hearty vegetarian and vegan lunch or dinner!

about this vegetable curry recipe
Curry ingredients and methods can vary, and include a wide variety of spices.
For traditional vegetarian curry recipes, I love Tea for Turmeric’s lineup.
You can find them on Izzah’s website.
My take on an Indian-inspired vegetable curry focuses on ease of prep.
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 vegan and vegetarian slow cooker meals on the table.
Some of our favorite vegetable packed meals include:
Butternut Squash, Kale & Quinoa Stew

How to Serve and Use Slow Cooker Vegetable Curry
Serve with basmati or jasmine white or brown rice.
Try adding a scoop of cooked quinoa.
Serve with warm naan bread on the side.
Add a side of cauliflower rice for an extra veggie loaded dish.
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.

How to Store and Freeze Leftover Crockpot Vegetable 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…
Dairy FreeGluten FreeVeganVegetarian
I hope you’ll make this healthy Slow Cooker Vegetable Curry recipe soon.
If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

more chickpea recipes
slow cooker veggie coconut curry
crunchy smashed chickpea salad
smokey maple roasted chickpeas
slow cooker barbecue chickpeas

Slow Cooker Vegetable Curry
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 tbsp grated fresh ginger
- 1/4 tsp ground turmeric
- 1 tsp granulated garlic powder
- 1 tsp mild curry powder
- 1 tsp kosher salt
- 2 tbsp 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 tsp kosher salt
For serving
- rice, quinoa, cauliflower rice, naan, cilantro, flaked coconut, fresh lime juice
Equipment
Instructions
Slow Cooker Instructions
- Add the onion, garlic powder, ginger, turmeric, curry powder, 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 5-6. 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
Nutrition Information:
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This recipe was a HIT (even my picky husband devoured it). I will be subbing out the tomato paste for curry paste for a spicier option next time though. 😉
I’m so happy to hear this one was a hit with your entire crew – including the picky husband! I agree, kicking up the heat sounds like a fantastic idea. Thanks so much for leaving a review!
Hi! Can this be made in the Instant Pot?
Hi Sandy, I haven’t tested this one in the Instant Pot yet. It’s possible the tomato paste could set off the burn sensor, and also I’m not sure the timing to avoid mushy veggies. If I test or create an IP version in the future I’ll definitely link it here, and if you give it a try let us know how it turns out!
Thanks for this recipe! Can the ingredients be cut and put together in a bag and frozen advance, then thawed overnight and dumped in the crockpot when ready to cook?
I haven’t tested it, but I think it will work well as a freezer meal! Just keep the ingredients “to add at the end” separate from the freezer bag, add at the end, and it should still taste really fresh and delicious. If you give it a try let us know how it turn out!
Have you tried other greens instead of spinach such as arugula?
Lucy, I think any tender green would work well in this recipe, especially arugula! If you give it a try let us know who it turns our.
Everyone loved this!!! Definitely a keeper.. Thanks for such a delish recipe!
Yay, so happy to hear you enjoyed this one. Thanks so much for leaving a review!
This recipe has become a go-to family recipe. So healthy, filling, and absolutely delicious!
Fantastic, Erika, so happy to hear this has become a staple for you and your family. Thanks so much for leaving a review!
Super quick- made on the stove- subbed cauliflower rice for the florets and kale for spinach and it was a great meal to use up bits and bobs of veggies from the freezer. Likely will freeze some leftovers for lunch for one options.
Yay, so glad you enjoyed this one, Nariah! Great to know those subs worked and that you were able to use what you had on hand. Thanks so much for leaving a review!
How did the freezing go?
Can I use anything other than coconut milk?
Rachel, you could swap in some heavy cream (obviously not a vegan swap), or try 2 tablespoons raw cashews with some water until smooth for a cashew cream option. You can leave it out, though the curry will be less creamy that way. Let me know what you end up trying!
The flavors were good as is. We added some spicy mayo when serving to add more spice and some creaminess, which elevated this recipe to great.
So glad you enjoyed this one, Noelle. Thanks so much for sharing your thoughts!
Easy to make and so delicious! I used all the ingredients on the list but I didn’t really measure anything. It came out rich, creamy, and seasoned perfectly. I served it with basmati rice and garlic naan. We will definitely be having this in our house often
Donya, yay, so happy to hear you enjoyed this one. Basmati rice and garlic naan sound like the perfect sides for this one. Thanks so much for sharing your thoughts!
This is on weekly rotation for me! Everyone in my family enjoys it and it helps me clear out the autumn veggies from my garden and CSA box. I’ve subbed in Kale and winter squash with great results. It also makes a great freezer meal! I just chop and mix everything and freeze (except the ingredients noted to add at the end and the broth).
Ashley, yay, so happy to hear this one was a hit and use for your CSA! Thanks so much for leaving a review!