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Treat your family to this amazing Slow Cooker Vegetable Curry tonight … it’s simple to make, packed with veggies, and so delicious!
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Fall in Texas sometimes feels like it will never arrive. It’s been so hot lately, but last week the temperature dipped (it rained nonstop, too, but I’ll take it). I even broke out my jacket.
With the weather finally starting to cool off , I couldn’t wait to break out my slow cooker!
My favorite things to cook in my slow cooker are soups, stews, and curries. That handy appliance makes getting a long simmered taste so effortless.
This Slow Cooker Vegetable Curry is exactly what I’ve been craving, and I know you’re going to love this easy coconut curry, too!
Slow Cooker Vegetable Curry
I love a good Thai curry. And they’re actually not that hard to make, especially when you use your slow cooker.
This Slow Cooker Veggie Curry is packed hearty chickpeas and loads of veggies (potatoes, cauliflower, red peppers, and more), all simmered in an easy coconut curry base. It’s so simple to make and super saucy!
Sounds tasty, right?
This easy vegetarian curry was the perfect recipe to test out my new Calphalon Precision Control Slow Cooker from Target. My previous slow cooker was a hand me down, and it was time for an upgrade. I’ve slowly been replacing all my pots and pans with Calphalon (their quality is the best), so when I saw that they made a slow cooker, I didn’t hesitate.
My new slow cooker is so simple to use, yet it has so many great features … like a removable cooking pot that can be used on the stove or even in the oven (so handy). The pot is also ceramic coated, making it super durable and easy to clean. And the programmable timer and heat settings make getting precise results easy.
Slow Cooker Curry Ingredients
This Slow Cooker Veggie Curry uses ingredients you can find in almost any grocery store:
- Olive Oil
- Veggies: Onions, Carrots, Potatoes, Red Bell Pepper, Cauliflower, and Spinach
- Fresh Ginger and Garlic
- Curry Paste
- Brown Sugar
- Vegetable Broth
- Vegan Fish Sauce
- Coconut Milk
A few notes about the ingredients:
- I use olive oil for almost everything, but other cooking oils (like vegetable, canola, etc.) are also fine.
- Both red and green curry paste work for this recipe … use your fave. If you’d prefer, you can substitute curry powder (more on that below).
- I’m sharing a recipe for vegan fish sauce, but if you are not vegan/vegetarian, feel free to use regular fish sauce.
- Use full fat coconut milk … it will make your curry so much creamier than light coconut milk will.
How to Make Slow Cooker Vegetable Curry
So let’s talk about how to make this easy vegetarian Slow Cooker Curry. It’s so simple!
Starting the Crock Pot Veggie Curry
You are going to begin by sauteing onions and carrots on the stove. If your slow cooker insert can be used on the stove (like the Calphalon Precision Control Slow Cooker’s insert), cook the veggies in there. Otherwise, you can use a frying pan.
When the onions are translucent, you’ll add ginger and garlic. Saute that just until fragrant, then add the curry paste and a little brown sugar. I used a whole jar of curry paste for this recipe. That may seem like a lot, but the flavor really mellows over the long cooking time.
If you’d prefer to use curry powder, substitute one tablespoon curry powder for the paste.
Adding the Veggies + Chickpeas
Remove the pot from the stove, and place it in your slow cooker. If you’re using a frying pan, transfer the veggies to your crock pot.
The chickpeas and potatoes go in next. Your potatoes should be peeled and diced about the same size as your chickpeas. This will ensure they cook evenly.
Stir in the vegetable broth and vegan fish sauce. You can find vegan fish sauce in some stores (or online), or you can make your own. I’ve included a simple recipe. And of course, if you’re not vegan, you can use regular fish sauce.
Mix these ingredients together really well. Then, layer the red peppers and the cauliflower on top. The cauliflower should be broken into large florets … about 2-inches wide or even bigger.
Don’t stir the curry after layering on the red pepper and cauliflower (or while slow cooking). This will help the cauliflower hold its shape and keep it from overcooking.
Cooking Your Slow Cooker Curry
This vegan curry takes about 5 to 6 hours to cook. Set your slow cooker to cook on low heat for 6 hours.
After about 5 hours, test the potatoes to see if they are tender. If they are, your curry is done. (Mine took about 5 1/2 hours.)
To finish the curry, stir in the coconut milk and spinach. Be gentle! The cauliflower will break into small pieces as you stir, but you don’t want to pulverize it. Add extra vegan fish sauce to season the curry to taste, if needed.
Doesn’t the finished curry look so saucy and delicious?
Serving the Curry
I like serving this easy cauliflower chickpea slow cooker curry over rice. If you prefer though, skip the rice and enjoy it as a tasty Thai soup/stew. It would even be delicious served over rice noodles or quinoa.
A squeeze of lime and a sprig of cilantro are the perfect finishing touches, brightening the flavors of your slow cooked curry.
Okay, are you hungry yet? Make this yummy Slow Cooker Vegetable Curry for dinner tonight … it’s a recipe your whole family will love!
Looking for more curry recipes?
If you enjoyed this crock pot Vegetable Curry, then you’ll love these recipes, too:
- Easy Pumpkin Curry
- Curried Corn Chowder
- Coconut Curry with Chickpeas and Spinach
- Easy Chickpea Potato Curry
And you can find all my slow cooker recipes here!
Treat yourself to this yummy Slow Cooker Vegetable Curry tonight ... it's super simple to make and packed with veggies!
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup thick sliced carrots
- 1 teaspoon salt
- 1 tablespoon minced ginger
- 4 cloves garlic, minced
- 1 (4-ounce) jar curry paste (red or green)
- 1/2 tablespoon packed brown sugar
- 2 cups peeled, diced baking potatoes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3 1/2 cups vegetable broth
- 2 tablespoons vegan fish sauce *
- 1 large red bell pepper, chopped
- 5 cups large cauliflower florets
- 1 (13.5-ounce) can coconut milk
- 4 cups lightly packed spinach, roughly chopped
- cilantro leaves
- 1 lime, cut into 6 wedges
Place slow cooker insert on stove. Add olive oil and heat over medium. (If your slow cooker doesn't have a removable insert that can be heated on the stove, use a frying pan instead.)
When hot, mix in onions, carrots, and salt. Cook until onions turn translucent, stirring occasionally (about 8 to 10 minutes).
Mix in ginger and garlic; cook until fragrant, stirring constantly (about 30 seconds).
Add curry paste and brown sugar to pot. Cook, stirring constantly, for 2 minutes.
Place insert in slow cooker, then add potatoes, chickpeas, broth, and vegan fish sauce. Mix well.
Layer red peppers over other ingredients, then top with cauliflower. Do not mix.
Cook curry for 5 to 6 hours on low heat, or until potatoes are tender. (Do not stir curry while it is cooking.)
Stir in coconut milk and spinach, mixing gently until spinach is wilted. Season to taste with additional vegan fish sauce, if needed.
Serve curry over rice (if desired), garnished with cilantro and limes. Enjoy!
* Vegan Fish Recipe: soak 3 dried shiitake mushrooms in 1 cup boiling vegetable broth. When broth is cool, squeeze liquid from mushrooms, then discard them. Mix 1 cup soy sauce into broth. Store in refrigerator until needed.
What is your favorite slow cooker recipe?