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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 also rained nonstop, 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 crockpot are soups, stews, and curries. That handy appliance makes getting savory, long simmered flavors so effortless.
This Slow Cooker Vegetable Curry is exactly what I've been craving lately. It's full of scrumptious Thai coconut curry taste, yet it's so easy to make. Perfect for chilly fall days!
Ready to try this easy veg curry for yourself? Then, keep reading for all the delicious details!
About the Recipe
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 Slow Cooker. My previous slow cooker was an ancient 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. I LOVE that feature, especially for recipes like this one, where you brown some of the ingredients before slow cooking ... that's one less pot to clean later!
The pot is also ceramic coated, making it nonstick, durable, and easy to clean. And the programmable timer and heat settings make getting precise results so easy.
Ingredients
This Slow Cooker Vegetarian Curry uses simple ingredients that you can find in most grocery stores. Here's what you'll need:
- Extra Virgin Olive Oil
- Veggies: Onions, Carrots, Potatoes, Red Bell Pepper, Cauliflower, and Spinach
- Fresh Ginger and Garlic
- Canned Chickpeas
- Curry Paste
- Brown Sugar
- Vegetable Broth
- Vegan Fish Sauce
- Coconut Milk
Ingredient Tips and Suggestions
- I use olive oil for almost everything I cook, but other cooking oils (like vegetable, canola, etc.) are also fine for this recipe.
- Both red and green curry paste works for this recipe ... choose your fave. If you'd prefer, you can substitute one tablespoon curry powder for the paste.
- I make my own broth from bouillon cubes. That way, I always have some on hand, plus I prefer the flavor.
- I'm sharing a recipe for vegan fish sauce below, but if you are not vegan / vegetarian, feel free to use regular fish sauce.
- Make sure to use full fat coconut milk for this recipe (the unsweetened kind found in cans). It will make the finished curry so much creamier and more flavorful than light coconut milk would.
How to Make Slow Cooker Vegetable Curry
Now that you've gathered the ingredients, let's talk about how to make this easy vegetarian Slow Cooker Curry. It's so simple!
Sauteing the Veggies
You'll start by sauteing onions and carrots on the stove. If your slow cooker insert is stove-safe (like my Calphalon Slow Cooker's insert is), cook the veggies in there. Otherwise, use a frying pan.
Cook the veggies until the onions turn translucent (about 10 minutes), then add the ginger and garlic. Saute that just until the garlic and ginger become fragrant (about 30 seconds or so), then add the curry paste and a little brown sugar. Cook for a couple minutes more.
Tip: 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. I used Thai Kitchen Curry Paste ... if you're using another brand, you'll need about ½ cup.
Adding the Veggies + Chickpeas
Remove the skillet from the stove, then transfer the veggies to your slow cooker. If you're using a stove-safe insert, just place it in 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 in the recipe card below. 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 cauliflower on top. The cauliflower should be broken into large florets ... about 2-inches wide or even bigger.
Don't stir the curry after adding the red pepper and cauliflower (or while slow cooking). This will help the cauliflower hold its shape and keep it from overcooking.
Slow Cooking the 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're tender. If they are, your curry is done. (Mine took about 5 ½ hours.)
Finishing the Curry
To finish the curry, stir in the coconut milk and spinach. Be gentle! The cauliflower will break into smaller pieces as you stir, but you don't want to pulverize it. At the same time, add extra fish sauce (or salt) to season the curry to taste, if needed.
And that's all there is to it! Doesn't the finished curry look so delicious?
Serving the Curry
This vegetarian curry is very saucy, so I like spooning it over rice. If you prefer, you can skip the rice and enjoy it as a tasty Thai soup/stew. It would even be delicious served over rice noodles or quinoa or with flatbread (like naan) for dipping.
Serve the curry with a squeeze of lime and a sprig of cilantro to brighten the flavors. It's the perfect finishing touch.
Related Recipes
Did you enjoy this Slow Cooker Vegetable Curry? Then, you'll love my Crock Pot Spicy Three Bean Chili, Crock Pot Tex Mex Stuffed Peppers, Four Cheese Crock Pot Lasagna, Slow Cooker Vegetable Lasagna, and Crock Pot Black Eyed Peas, too.
Looking for more curry recipes? Then, you'll want to make these recipes next!
- Easy Pumpkin Curry
- Curried Corn Chowder
- Roasted Carrot Soup
- Coconut Curry with Chickpeas and Spinach
- Easy Chickpea Potato Curry
- Chickpea Lentil Curry
Slow Cooker Vegetable Curry
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup chopped onion
- 1 cup thick sliced carrots
- 1 teaspoon kosher salt
- 1 tablespoon minced ginger
- 4 cloves garlic, minced
- 1 (4-ounce) jar curry paste (red or green)
- ½ tablespoon packed brown sugar
- 2 cups peeled, diced baking potatoes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3 ½ cups vegetable broth
- 2 tablespoons vegan fish sauce (see recipe below)
- 1 large red bell pepper, chopped
- 5 cups large cauliflower florets (about 2-inches or larger)
- 1 (13.5-ounce) can coconut milk
- 4 cups lightly packed spinach, roughly chopped
For Serving:
- cilantro leaves
- 1 lime, cut into 6 wedges
Equipment
Instructions
- Heat olive oil over medium heat in a large skillet.
- 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 veggies. Cook, stirring constantly, for 2 minutes.
- Transfer veggies to 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 (or salt), if needed.
- Serve curry over rice, if desired, garnished with cilantro and limes. Enjoy!
Notes
Nutrition
