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!

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Keyword Crockpot, curry, Slow Cooker

Prep Time 5

Cook Time 3

Total Time 3 5

Servings

Calories 161

Author Robyn Conley Downs

Equipment

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

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

Nutrition