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.
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 vegetarian 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.
Why you will love it
- Packed with vegetables and nutrient dense - There are 7 vegetables in this 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 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 vegetable curry, as it freezes really well. Perfect for easy weeknight meals.
- Adaptable - A slow cooker vegetable curry is a great fridge raid meal, as you can pretty much use any vegetables
Ingredients needed and substitutions
- 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 vegetable 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. We have a mango chutney recipe you can use.
- Bell peppers - Any colour will work for this vegetable curry in slow cooker.
- Courgette (zucchini)
- Small potato - You could swap this for sweet potato if you prefer it or even butternut squash.
- Aubergine (eggplant)
- Cauliflower - This could be swapped for broccoli.
- Spinach - You can swap this for another green such as kale or Swiss chard.
- Fresh coriander (cilantro)
A full ingredients list with measurements is in the recipe card below.
How to make Slow Cooker Vegetable Curry - Step by step
One: Chop all the vegetables.
Two: Put the coconut milk, tomatoes, vegetable stock, mango chutney and curry paste in to the slow cooker.
Three: Mix well.
Four: Stir in the vegetables and cook on high for 4 hours or low for 6 hours, until vegetables are cooked through.
Five: 30 minutes before finished, stir in the spinach.
Six: Serve your slow cooker vegetable curry with rice for a filling meal.
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, baby corn, mangetout 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.
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 adds SO much flavour, and a touch of sweetness too.
What to serve with Vegetable Curry
Curry and rice is a classic combination and we have a few recipes for you to try. For something with lots of flavour, try 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.
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.
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.
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.
• 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.
More slow cooker recipes
Slow Cooker Vegetable Curry
- 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 Potato - small; diced
- 0.5 Aubergine (eggplant) - diced
- 0.5 head Cauliflower - cut in to chunks
- 60 g Spinach
- 25 g Fresh coriander (cilantro)
- 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.
- 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.
- Serve this with some of our Raita.