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!

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

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:

Crockpot Vegetarian Chili

Butternut Squash, Kale & Quinoa Stew

Vegetable & Quinoa Stew

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

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.

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

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…

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!

close up of a white bowl of vegetarian curry with lime wedges and white rice

more chickpea recipes

slow cooker veggie coconut curry

crunchy smashed chickpea salad

smokey maple roasted chickpeas

slow cooker barbecue chickpeas

white bowl filled with slow cooker vegetable curry with a striped blue napkin on the side
4.96 stars (24 ratings)

Slow Cooker Vegetable Curry

Servings: 6
Prep: 5 mins
Cook: 6 hrs
Total: 6 hrs 5 mins
Slow Cooker Vegetable Curry combines sweet potato, chickpeas, cauliflower, spinach, coconut milk, and curry powder for a hearty vegetarian and vegan meal.
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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 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

Heat levels of slow cookers can vary, so to avoid overcooked vegetables check the contents at the early end of the suggested cook time.
For a mild curry, use mild curry powder.
For a spicier curry, use spicy curry powder.
See above post for ingredient substitutions.
Note: I have not yet tested this recipe in an Instant Pot.
Author: Robyn Downs
Course: Main Course
Cuisine: Indian

Nutrition Information:

Calories: 159kcal, Carbohydrates: 26g, Protein: 5g, Fat: 5g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1040mg, Potassium: 652mg, Fiber: 6g, Sugar: 8g, Vitamin A: 10731IU, Vitamin C: 45mg, Calcium: 63mg, 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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