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

Slow Cooker Vegetable Curry

Print Recipe
Slow Cooker Vegetable Curry combines sweet potato, chickpeas, cauliflower, spinach, coconut milk, and curry powder for a hearty vegetarian and vegan meal.
Course Main Course
Cuisine Indian
Diet Gluten Free, Vegan, Vegetarian
Keyword Crockpot, curry, Slow Cooker
Prep Time 5 mins
Cook Time 6 hrs
Total Time 6 hrs 5 mins
Servings 6
Calories 159

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

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.

Nutrition

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