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Slow Cooker Vegetable Curry

Savory Slow Cooker Vegetable Curry for Quick Comfort Food

This Slow Cooker Vegetable Curry is a quick and comforting dish packed with vibrant flavors and wholesome ingredients.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 medium Onion Adds depth and sweetness; substitute with shallots for a milder flavor.
  • 2 medium Sweet Potato Provides natural sweetness and a creamy texture; can be replaced with butternut squash.
  • 1 can Chickpeas Adds protein and fiber; canned for convenience or dried if soaked and cooked beforehand.
  • 1 medium Cauliflower Contributes texture and absorbs flavors; broccoli is a good substitute.
  • 1 tablespoon Fresh Ginger Boosts aroma and flavor; ground ginger can work in a pinch (adjust quantity).
  • 1 teaspoon Ground Turmeric Adds earthy flavor and vibrant color; omit if unavailable.
  • 1 teaspoon Garlic Powder Enhances flavor; fresh garlic can be used, but start cautiously.
  • 2 tablespoons Madras Curry Powder Provides the dish's primary flavor profile; swap for a different curry powder based on spice preference.
  • 1 teaspoon Garam Masala Introduces warmth and complexity; use curry powder if unavailable.
  • 1 teaspoon Kosher Salt Essential for balance; sea salt or table salt can be used instead—adjust to taste.
  • 2 tablespoons Tomato Paste Adds acidity and richness; fresh tomatoes can be used or omit for a milder taste.
  • 1 cup Vegetable Broth Infuses flavor and moisture; opt for low-sodium to control salt levels.
  • 1 can Coconut Milk Delivers creaminess and richness; replace with almond milk or cashew cream for non-dairy options.
  • 2 cups Baby Spinach Adds nutrition and color; substitute with any tender green like kale or chard.
  • 1 cup Frozen Peas Provides sweetness and vibrant color; fresh peas can be used similarly.
  • 1 tablespoon Lime Juice Brightens flavors at the end; vinegar can substitute for acidity.
Optional Garnishes
  • 2 tablespoons Fresh Cilantro Adds a burst of herbal freshness; sprinkle over the top when serving.
  • 2 tablespoons Flaked Coconut Introduces an additional texture and flavor; use as a topping for added richness.

Equipment

  • slow cooker

Method
 

How to Make Slow Cooker Vegetable Curry
  1. Prepare the Slow Cooker: Start by adding onion, garlic powder, fresh ginger, turmeric, curry powder, garam masala, salt, sweet potato, chickpeas, cauliflower, tomato paste, coconut milk, and broth to your slow cooker.
  2. Combine Ingredients: Gently stir to ensure all the ingredients are mixed well. Cover the slow cooker and set it to cook on high for 3-4 hours or low for 4-5 hours. Check an hour before the end to avoid overcooking.
  3. Add Final Touches: Once the cooking time is up, stir in baby spinach, frozen peas, remaining coconut milk, lime juice, and additional salt to taste. This will brighten the flavors beautifully!
  4. Serve and Enjoy: Enjoy the curry as is, or serve alongside rice, a sprinkle of cilantro, some flaked coconut, or an extra squeeze of lime for added freshness.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 100IUVitamin C: 80mgCalcium: 10mgIron: 15mg

Notes

Perfect for meal prep—enjoy as a cozy lunch or dinner throughout the week!

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