slow cooker vegetable curry

reader review

This recipe was a HIT (even my picky husband devoured it)!” - Jetton


onion sweet potato canned chickpeas cauliflower florets grated fresh ginger ground turmeric garlic powder mild curry powder salt tomato paste vegetable broth unsweetened coconut milk baby spinach frozen defrosted green peas lime juice

about this recipe

gluten-free dairy-free vegan & vegetarian

This slow cooker vegetable curry recipe is an easy dump-and-go crockpot weeknight meal. Makes for the perfect hearty vegetarian and vegan lunch or dinner! Also includes stovetop directions.



Add the onion, garlic powder, ginger, turmeric, curry powder, salt, sweet potato, chickpeas, cauliflower, tomato paste, 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 hours. Check for doneness on the early side to avoid overcooked vegetables.



Uncover, add the spinach, peas, additional coconut milk & salt, and lime juice, stirring to wilt the spinach.  Taste and add additional salt or lime juice if desired.

easy ways to customize it:

For a mild curry, use mild curry powder. For a spicier curry, use spicy curry powder. In place of sweet potato, you can use russet potato or butternut squash if you prefer. In place of coconut milk, you can use heavy cream.

ways to serve it:

Serve as is or with extra toppings like cilantro, flaked coconut, and fresh lime juice. Serve with rice (like basmati, jasmine white or brown rice) or quinoa. Serve with warm naan bread on the side for dipping. Add a side of cauliflower rice for an extra veggie loaded dish.

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