Skip to Content

Slow Cooker Vegetable Curry

This vegetable curry recipe is a simple, flavourful dish packed with colourful vegetables and aromatic spices, all slow cooked to perfection.

vegetable curry in a slow cooker

What You Need

The ingredients below are enough to make a vegetable curry for four generous servings. You can scale up or down accordingly.

For more concise instructions and to print this recipe out please head down to the recipe card at the bottom of the post.

  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red chilli, finely chopped
  • 4 – 6 tablespoons curry paste (choose your preferred type)
  • 400ml can of chopped tomatoes
  • 400ml can of coconut milk
  • 1 large sweet potato, peeled and cubed
  • 2 large carrots, sliced
  • 1 red & 1 yellow pepper, sliced
  • 2 medium courgettes, sliced
  • 400g can of chickpeas, drained and rinsed

Making It

Prepare the vegetables by chopping the sweet potato and carrots to similar sizes – there is no need to peel them unless you prefer to. Slice the courgettes and deseed and chop the peppers. Finely chop the onions and crush the garlic, peel and grate the ginger and finely chop the red chilli.

Add all the vegetables directly to the slow cooker.

Pour in the chopped tomatoes, coconut milk, chickpeas and curry paste.

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!

Gently stir the ingredients together so that the curry paste is spread about.

Place the lid on the slow cooker and set it off on low for 6 to 8 hours or high for 3 to 4 hours. Check that the ingredients are cooked through, especially the sweet potatoes and carrots.

Before serving, taste and season the curry with salt and pepper as needed. Stir well to ensure the seasoning is evenly distributed.

Ladle the vegetable curry into bowls and garnish with fresh coriander. Serve hot with cooked rice or naan bread on the side.

Slow Cooker Vegetable Curry Tips

  • For extra flavour, you can add a squeeze of lime juice or a sprinkle of crushed nuts on top before serving.
  • This curry is versatile; feel free to substitute or add any vegetables you prefer or have on hand.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month. Reheat thoroughly before serving.

I hope you like this vegetable curry, for more slow cooker recipes check out leek and potato soup, chickpea curry, stuffed peppers and sweet potato and red lentil curry.

vegetable curry in a slow cooker

Slow Cooker Vegetable Curry

This vegetable curry recipe is a simple, flavourful dish packed with colourful vegetables and aromatic spices, all slow cooked to perfection.
4 from 4 votes
Prep Time 10 minutes
Cook Time 6 hours
Course Slow Cooker Recipes
Servings 4 people
Calories

Ingredients
  

  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 red chilli finely chopped
  • 4-6 tbsp curry paste choose your preferred type
  • 400 ml can of chopped tomatoes
  • 400 ml can of coconut milk
  • 1 large sweet potato peeled and cubed
  • 2 large carrots sliced
  • 1 red & 1 yellow pepper sliced
  • 2 medium courgettes sliced
  • 400 g can of chickpeas drained and rinsed

Instructions
 

  • Add all the vegetables directly to the slow cooker.
  • Pour in the chopped tomatoes, coconut milk, chickpeas and curry paste.
  • Gently stir the ingredients together so that the curry paste is spread about.
  • Place the lid on the slow cooker and set it off on low for 6 to 8 hours or high for 3 to 4 hours. Check that the ingredients are cooked through, especially the sweet potatoes and carrots.
  • Before serving, taste and season the curry with salt and pepper as needed. Stir well to ensure the seasoning is evenly distributed.
  • garnish with fresh coriander. Serve hot with cooked rice or naan bread on the side.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Liana’s Kitchen running.

Like this recipe?Let us know how it was!
Recipe Rating




I accept the Privacy Policy