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    Home » Recipes » Slow Cooker and Casserole

    Slow Cooker Vegetable Curry

    By Dannii · Published 11th August 2020 · Updated 11th August 2020 · 37 Comments · This post may contain affiliate links and generates income via ads · This site uses cookies · Post contains 1492 words. · About 8 minutes to read this article.

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    Jump to Recipe Print Recipe

    A really simple Slow Cooker Vegetable Curry that is loaded with colour, nutrient dense, vegan and as easy as mixing everything together and leaving it to cook away. Easy to adapt with whatever vegetables you have in the fridge and bursting with flavour. A mild and creamy curry that the whole family can enjoy.

    Slow Cooker Vegetable curry in a blue bowl. Naan breads, raita, pickles and chutney sit next to it

    You know those days when you feel like you need a seriously vegetable and vitamin boost after a bit of an indulgent weekend, well this slow cooker vegetable curry recipe for you. A mild and creamy curry that is packed full of chunky vegetables and super easy to make. No pre-cooking, just a dump and leave slow cooker recipes that is great for batch cooking.

    Jump to:
    • Why should you try it?
    • What you will need
    • Step by step
    • How easy is it to make a slow cooker vegetable curry?
    • What vegetables can you use?
    • Curry paste
    • How long does a slow cooker vegetable curry take to cook?
    • FAQs
    • Extra tips
    • More slow cooker recipes
    • Recipe
    • Feedback

    Why should you try it?

    • Packed with vegetables and nutrient dense
    • Only 241 calories per serving
    • Low fat
    • Vegan
    • It includes my "secret ingredient" for a curry that takes the flavour to another level
    • Freezes well
    • A slow cooker vegetable curry is a great fridge raid meal, as you can pretty much use any vegetables

    What you will need

    • Plum tomatoes - try to use the best quality tinned tomatoes that you can afford, as you will really be able to taste the different. Cheap tinned tomatoes (although they are a great budget cupboard essential) tend to be really watery, which don't have a lot of flavour and are not ideal for slow cooking.
    • Coconut milk - we use full fat coconut milk as we find it has a lot more flavour and there isn't as much risk of it splitting. However, you can make a lower fat slow cooker vegetable curry by using reduced fat coconut milk.
    • Vegetable stock - using vegetable stock keeps this curry vegan. However, you could use a beef or chicken stock. To still keep it vegan, but add some more flavour, try using a good quality mushroom stock.
    • Curry paste - you can use any curry paste you like here. Use a korma paste if you like a really mild curry, however if you want something spicier, then you can use something like a madras. Give this curry a Thai twist by using Thai curry paste.
    • Mango chutney - this is always my curry "secret ingredient". It adds SO much flavour, and a little hint of sweetness.
    • Bell peppers
    • Courgette (zucchini)
    • Small potato - you could swap this for sweet potato if you prefer it.
    • Aubergine (eggplant)
    • Cauliflower
    • Spinach - you can swap this for another green such as kale or Swiss chard.
    • Fresh coriander (cilantro)

    Step by step

    One: Chop all the vegetables.

    A wooden chopping board covered in chopped vegetables

    Two: Put the coconut milk, tomatoes, vegetable stock, mango chutney and curry paste in to the slow cooker.

    A slow cooker bowl containing, coconut milk, tomatoes and spices

    Three: Mix well.

    A slow cooker bowl with an uncooked curry sauce in it

    Four: Stir in the vegetables and cook on high for 4 hours or low for 6 hours, until vegetables are cooked through.

    Chopped vegetables in a curry sauce in a slow cooker bowl

    Five: 30 minutes before finished, stir in the spinach.

    A slow cooker bowl with a vegetable curry in it

    Six: Serve your slow cooker vegetable curry with rice for a filling meal.

    A bowl of vegetable curry and rice with cilantro sprinkled on top

    How easy is it to make a slow cooker vegetable curry?

    When it comes to curries, it doesn't get much easier than this one. You literally dump everything in to the slow cooker, stir it around and turn it one. That's what slow cooker meals are all about in our opinion.

    There is nothing to pre-cook, nothing to brown - just a bit of chopping and you could even save yourself some time by buying as much pre-copped veg as possible.

    There is the addition of the spinach right at the end, but I wouldn't exactly call that complicated.

    What vegetables can you use?

    The great thing about this vegetable curry is that you can pretty much use any vegetables you want. It's a great fridge raid meal to reduce waste, as you can use vegetables that are starting to look a bit sorry for themselves.

    We like chunky veg like bell peppers, courgette, aubergine and cauliflower. But you could also add carrot, mushrooms, broccoli or parsnip. 

    We always like to add some greens to a dish if we can, so we stirred in some spinach about 30 minutes before the curry was cooked. You could use kale instead though or even some peas.

    Vegetable curry in a bowl with rice and coriander leaves

    Curry paste

    We used a tikka curry paste when we made this, but feel free to use your favourite, or even make your own. If you like a really spicy curry, then use a madras or vindaloo paste. Or if you like something a bit more fragrant, then a Thai curry paste will work. Just make sure it is something with lots of flavour.

    Speaking of flavour, I haven't mentioned my "secret" ingredient yet. Mango chutney is a must to serve up alongside a curry, but have you tried putting it IN the curry before? It's game changing. Just a couple of spoonfuls adds SO much flavour, and a touch of sweetness too.

    How long does a slow cooker vegetable curry take to cook?

    As you have probably guessed, this recipe is slow to cook - but that's the beauty of it. You just dump everything in and then leave it to bubble is away.

    We cooked ours on high for 4 hours, or you can put it on low for 6 hours. You want the vegetables to be cooked through, but still have a little bit of bite to them. You don't want to cook them for so long that they become mushy.

    Curry and rice in a bowl next to naan breads and coriander leaves

    FAQs

    Can slow cooker vegetable curry be frozen?

    Yes, and this is one of our favourite batch cook meals. Just make sure that it has cooled completely and then portion it out in to freezable containers (with rice to make it and even easier meal) and then put it in the freezer. It will be good in there for about 3 months.

    What can you serve with a slow cooker vegetable curry?

    If you are looking for a light meal, then just a big bowl of this vegetable curry will hit the spot. However, if you want something more filling, then why not serve it with our Raita or our Turmeric Rice. Fluffy coconut rice also goes really well with this, as does our Homemade Flatbread.

    Can you make a slow cooker vegetable curry in advance?

    The fact that this is a slow cooker dish means that it is already cooking in advance. However, if you want to do some preparation in advance, then chop all the vegetables the night before and then they can go in the slow cooker in the morning.

    Extra tips

    • If using harder vegetables like carrot and parsnips in this slow cooker vegetable curry, make sure they are chopped up small so that they are cooked all the way through.
    • Feel free to use a different curry paste for a different slow cooker vegetable curry flavour, or different spice intensity.
    • If you are going to put this on low in the morning before you go to work, save yourself some time by chopping all the vegetables the night before.
    • Serve this slow cooker vegetable curry with some of our Raita or our Turmeric Rice.
    • If you like your curry really hot, stir in some red chilli flakes before serving.
    • Give this curry a protein boost by stirring in a can of chickpeas at the same time as the spinach.

    More slow cooker recipes

    • Slow Cooker Whole Chicken
    • Slow Cooker Pulled Pork
    • Slow Cooker Red Cabbage recipe
    • Slow Cooker Moroccan Chicken
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    If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!
    Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

    DON’T FORGET TO RATE THE RECIPE ↓

    Recipe

    A bowl of vegetable curry and rice with cilantro sprinkled on top

    Slow Cooker Vegetable Curry

    A simple Slow Cooker Vegetable Curry that's loaded with colour, nutrient dense, vegan and as easy as mixing everything together and leaving it to cook away.
    An illustration of a v-shaped plant in a pot.
    Vegan
    4.45 from 101 votes
    Pin Print
    Course: Main Course
    Cuisine: Indian
    Prep Time: 5 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 5 minutes
    Servings: 4
    Calories: 241kcal
    Prevent your screen from going dark

    Ingredients

    UK Metric Measures - US Customary Measures
    • 400 g plum tomatoes canned
    • 200 ml coconut milk
    • 150 ml vegetable stock
    • 4 tablespoon curry paste
    • 2 tablespoon mango chutney
    • 3 bell peppers diced
    • 1 courgette (zucchini) diced
    • 1 small potato diced
    • 0.5 aubergine (eggplant) diced
    • 0.5 head cauliflower cut in to chunks
    • 60 g spinach
    • 25 g fresh coriander (cilantro)

    Instructions

    • Chop all the vegetables.
    • Put the coconut milk, tomatoes, vegetable stock, mango chutney and curry paste in to the slow cooker.
    • Mix well.
    • Stir in the vegetables and cook on high for 4 hours or low for 6 hours, until vegetables are cooked through.
    • 30 minutes before finished, stir in the spinach.
    • Serve with rice.

    Notes

    • If using harder vegetables like carrot and parsnips, make sure they are chopped up small so they they are cooked all the way through.
    • Feel free to use a different curry paste for a different flavour, or different spice intensity.
    • If you are going to put this on low in the morning before you go to work, save yourself some time by chopping all the vegetables the night before.
    • Serve this with some of our Raita.

    Nutritional Information

    Serving: 1portion | Calories: 241kcal | Carbohydrates: 35g | Protein: 7g | Fat: 13g | Saturated Fat: 10g | Sodium: 215mg | Potassium: 1345mg | Fiber: 9g | Sugar: 17g | Vitamin A: 8009IU | Vitamin C: 187mg | Calcium: 110mg | Iron: 6mg
    Have you tried this recipe?Mention @hungryhealthyhappy on Instagram and tag #hungryhealthyhappy!
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
    « Slow Cooker Pulled Pork
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    Reader Interactions

    Comments

    1. nicole

      January 18, 2022 at 8:54 pm

      I tried this with 1 small head of cauliflower instead of the aubergine, added some chickpeas for protein. it’s super yummy! and you’re right the mango chutney makes it fruity. gonna make it again ^_^

      Reply
    2. Jen

      December 31, 2020 at 1:29 pm

      5 stars
      A very comforting curry. The only probably is I work from home and it smells SO GOOD, hard to wait until dinner time to dig in. Definitely going to make this one again.

      Reply
    3. Vicky

      December 31, 2020 at 12:20 pm

      5 stars
      Can't wait to give this curry recipe a try. I think it will be a success as a comfort food meal!

      Reply
    4. Marie-Charlotte Chatelain

      December 31, 2020 at 11:37 am

      5 stars
      All the curries in January, please! This looks amazing and sounds so fragrant with all the seasonings!

      Reply
    5. D Hankey

      December 11, 2020 at 10:24 pm

      5 stars
      Looks a good dish to make for Boxing Day when family are with us before and during the festive season, I will give it a try.

      Reply
    6. Nart at Cooking with Nart

      September 08, 2020 at 1:27 pm

      5 stars
      Wow, I love that you use so many kinds of veggie in this recipe and that this curry is nutrient dense. I know I'm definitely going to love this!

      Reply
    7. Gina

      September 08, 2020 at 12:57 pm

      5 stars
      Amazingly flavorful and delicious recipe. Love the potato in there for some satiety with all the vegetables - such a lovely meatless meal!

      Reply
    8. Alison

      September 08, 2020 at 12:07 pm

      5 stars
      With busy school days ahead of us, this slow cooker vegetable curry is a delicious and healthy weeknight meal. It is so flavorful and the whole family loves it!

      Reply
    9. Caroline

      September 08, 2020 at 12:02 pm

      5 stars
      Looks like a tasty, easy curry - the slow cooker certainly makes it hands-off too.

      Reply
    10. David

      September 08, 2020 at 11:54 am

      5 stars
      Yum! Love a good curry, but I haven't tried it as a slow cooker meal so appreciate the inspiration! Pinning now...

      Reply
    11. Jacqueline Meldrum

      August 17, 2020 at 9:28 am

      5 stars
      I've not had breakfast yet and I am craving this. It looks do good!

      Reply
    12. Wayne

      August 13, 2020 at 2:52 pm

      5 stars
      My wife made this for me not that long ago. It was so delicious and full of flavor! Can't wait for her to make this again!

      Reply
      • Dannii

        August 16, 2020 at 9:45 am

        So glad you enjoyed it. Thanks for letting us know :)

        Reply
    13. Chris Collins

      August 13, 2020 at 2:40 pm

      5 stars
      Looks delicious! Perfect for a weeknight dinner!

      Reply
    14. Amanda Wren-Grimwood

      August 13, 2020 at 2:11 pm

      5 stars
      This looks so easy and tasty too. Love the addition of the mango chutney.

      Reply
      • Aiden

        April 26, 2021 at 10:56 pm

        1 star
        Dont know what happened.
        Turned out watery and very bitter because of the peppers. Had to throw away

        Reply
        • Dannii

          April 29, 2021 at 7:41 am

          I am sorry you didn't enjoy it. The peppers should not be bitter, unless maybe you used all green peppers? It also shouldn't be watery like a soup, as you can see by our photos. Did you lift the lid during cooking? Also, cooking times do vary depending on the slow cooker.
          The only other reason I can think that it was watery, it due to the type of tinned tomatoes you used. We use the best quality we can, as cheap ones are very watery. I hope this helps.

          Reply
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    Welcome! My name is Dannii. Here you will find easy family recipes with a healthy twist, along with travel, home and family life and general happiness.
    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food and lifestyle blogs, with two successful recipe books published.

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