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. This slow cooker curry is easy to adapt with whatever vegetables you have in the fridge and bursting with flavour. A mild and creamy vegetable curry recipe that the whole family can enjoy.
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You know those days when you feel like you need a serious vegetable and vitamin boost after a bit of an indulgent weekend, well this slow cooker veggie curry recipe is for you. This is the ultimate veggie slow cooker recipe!
A mild and creamy vegetarian curry in the slow cooker 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.
If you are looking for some other vegetable packed recipes, why not try our comforting Cheesy Vegetable Pie, 10 minute Vegetable Teriyaki or our creamy Slow Cooked Vegetable Soup?
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Why You Will Love It
- Packed with vegetables and nutrient dense - There are 7 vegetables in this slow cooker veg curry, but it still tastes really comforting.
- Low in calories - There are only 269 calories per serving in this easy vegetable curry. Much lighter than ordering a takeaway. It is low in fat too.
- Vegan - Not only is this slow cooker vegetable curry vegetarian, but it's vegan too. All the creaminess comes from coconut milk, making it a slow cooker vegan curry.
- Freezes well - Make a huge batch of this slow cooker veggie curry, as it freezes really well. Perfect for easy weeknight meals.
- Adaptable - This is a great fridge raid meal, as you can pretty much use any vegetables
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Plum tomatoes - These are the main ingredient for the sauce of the slow cooker veg curry, so 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. If you use these, add a pinch of sugar and some tomato puree too.
- 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 curry by using reduced fat coconut milk.
- Vegetable stock - Using vegetable stock keeps this dish 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. We have a mango chutney recipe you can use.
- Bell peppers - Any colour will work for this vegetable curry in slow cooker.
- Courgette (zucchini) and Aubergine (eggplant).
- Small potato - You could swap this for sweet potato if you prefer it or even butternut squash.
- Cauliflower - This could be swapped for broccoli.
- Spinach - You can swap this for another green such as kale or Swiss chard.
- Fresh coriander (cilantro)
Variations
The great thing about making a vegetable curry in the slow cooker 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 (zucchini), aubergine (eggplant), baby corn, mangetout (snow peas) and cauliflower. But you could also add carrot, mushrooms, broccoli or parsnip. Sweet potato and butternut squash work instead of white potato too.
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.
How to Make Slow Cooker Vegetable Curry
- Step 1: Chop all the vegetables.
- Step 2: Put the coconut milk, tomatoes, vegetable stock, mango chutney and curry paste into the slow cooker.
- Step 3: Mix well.
- Step 4: Stir in the vegetables and cook on high for 4 hours or low for 6 hours, until vegetables are cooked through.
- Step 5: 30 minutes before finished, stir in the spinach.
- Step 6: Serve your vegetable curry with rice for a filling meal.
Curry Paste
We used a tikka curry paste when we made this vegetable curry recipe, but feel free to use your favourite, or even make your own curry paste.
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 to this slow cooker vegetable curry adds SO much flavour, and a touch of sweetness too.
Serving Suggestions
Curry and rice is a classic combination and we have a few recipes for you to try.
Rice recipes with lots of flavour are our Turmeric Rice or Cilantro Lime Rice. For a fool proof way of cooking rice, try our Oven Cooked Rice which gives you perfectly fluffy rice with minimal effort. For a really easy way of cooking rice, try our Microwave Rice recipe.
You can going to want something to scoop up all that delicious sauce with. Why not try our Easy Naan Bread or Chilli Naan recipe, or for something with a little more flavour try our Peshwari Naan recipe.
A couple of other sides that go really well with this slow cooker curry is Cucumber and Tomato Salad and Raita for a dip.
Dannii's Top 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.
- 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.
Frequently Asked Questions
Yes, and this is one of our favourite batch cook meals. Just make sure that it has cooled completely and then portion it out into 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. You can also keep it in an air tight container in the fridge for up to 3 days.
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.
There really is no rule here. We use a Morphy Richards Slow Cooker and we love it. What I love most about it is that you can put the bowl insert on the hob too. I also love that it has a clear lid, as I am so impatient that I want to keep looking and seeing what it is doing. If you don't have a clear lid, then lifting it to see will release lots of the heat and add to the cooking time.
Yes, you can cook this on the hob and it will take about 40 minutes.
More Slow Cooker Recipes
If you've tried this veg curry recipe, let us know how you got on in the comments below.
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Recipe
Easy Slow Cooker Vegetable Curry
Ingredients
- 400 g (14.11 oz) Plum tomatoes - canned
- 200 ml (0.75 cups) Coconut milk
- 150 ml (0.66 cups) Vegetable stock
- 4 tablespoon Curry paste
- 2 tablespoon Mango chutney
- 3 Bell peppers - diced
- 1 Courgette (zucchini) - diced
- 1 Potato - small; diced
- 0.5 Aubergine (eggplant) - diced
- 0.5 head Cauliflower - cut in to chunks
- 60 g (2 cups) Spinach
- 25 g (1.5 cups) Fresh coriander (cilantro)
Instructions
- Put 200 ml Coconut milk, 400 g Plum tomatoes, 150 ml Vegetable stock, 4 tablespoon Curry paste and 2 tablespoon Mango chutney into the slow cooker.
- Mix well.
- Stir in 3 Bell peppers, 1 Courgette (zucchini), 1 Potato, 0.5 Aubergine (eggplant), 0.5 head Cauliflower and 25 g Fresh coriander (cilantro) and cook on high for 4 hours or low for 6 hours, until vegetables are cooked through.
- 30 minutes before finished, stir in 60 g Spinach.
- Serve with rice.
Recipe Tips
- 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.
- 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.
Nutritional Information
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The 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.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Kate says
I LOVE this recipe! It truly is a fridge raid and can tweek the spices/curry paste depending on mood and who's eating it. I also add some hot curry powder and/or jerk seasoning/harissa.. it's so versatile . It's a great base for adding meats if you like after it's cooked. I also add some red lentils to thicken and add protein. Have used quinoa today as have some in cupboard. I use whole can of lite coconut milk and only add veg stock cube, not diluted. And it's freezable so brilliant for batch cooking. Doesn't take long to defrost a portion in fridge, but can heat from frozen in microwave at a push, but may be little more watery. Brilliant, easy live saving, versatile meal. Serve with rice/naan/poppadoms and more mango chutney/cheats raita (yoghurt mixed with mint sauce or fresh mint if u have, and cucumber if u have). I could go on... Thank you for this recipe!
Tanaya says
Can I make this with frozen vegetables? If so, what is the cooking time? Thanks!
Dannii Martin says
I wouldn't recommend it, as frozen vegetables only need about an hour in the slow cooker and they would end up mushy.