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Hungry Healthy Happy » Recipes » Slow Cooker

Easy Slow Cooker Vegetable Curry

Apr 19, 2024 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 40 Comments

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Diet: Gluten Free / Vegan
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Slow cooker vegetable curry with a text title overlay.

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.

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 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?

Jump to:
  • Why you will love it
  • Ingredients needed and substitutions
  • How to make slow cooker vegetable curry - Step by step
  • Variations
  • Curry paste
  • Serving suggestions
  • Extra tips
  • FAQs
  • More slow cooker recipes
  • Recipe
  • Feedback

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 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 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)

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.

A wooden chopping board covered in chopped vegetables.

Two: Put the coconut milk, tomatoes, vegetable stock, mango chutney and curry paste into 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.

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.

Vegetable curry in a bowl with rice and coriander leaves.

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.

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

FAQs

Can this 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 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.

Can you make this 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.

How long does this 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.

What slow cooker to use?

There really is no rule here, just make sure that the beef you are using can fit in your slow cooker. We use a Crock Pot DuraCeramic Slow Cooker and we love it. What I love most about it is that you can put the bowl insert on the hob too, meaning you can brown meat, sauté vegetables or thicken gravy in it. 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.

Can I cook this without a slow cooker?

Yes, you can cook this on the hob and it will take about 40 minutes.

More slow cooker recipes

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If you’ve tried this veg curry recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

Recipe

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

Easy Slow Cooker Vegetable Curry

By: Dannii Martin
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.
A circular logo saying GF.
Gluten Free
An illustration of a v-shaped plant in a pot.
Vegan
4.62 from 122 votes
Pin Print Save recipe Saved!
Course: Main Course
Cuisine: Indian
Prep: 5 minutes mins
Cook: 4 hours hrs
Total: 4 hours hrs 5 minutes mins
Servings: 4 servings
Calories: 269kcal
Allergens:
No Common Allergens

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

Serving: 1portion | Calories: 269kcal | Carbohydrates: 38g | Protein: 7g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 212mg | Potassium: 1353mg | Fiber: 9g | Sugar: 18g | Vitamin A: 8044IU | Vitamin C: 192mg | Calcium: 102mg | Iron: 4mg

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.

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Comments

  1. Gina says

    August 12, 2020 at 1:20 pm

    5 stars
    I've yet to make curry in the slow cooker. I've tried the Instant Pot and of course the stove but I love this recipe for an easy dinner when I'll be gone all day. So many great flavors and vegetables in this dish!

    Reply
  2. Lisa | Garlic & Zest says

    August 11, 2020 at 8:02 pm

    5 stars
    This is such a creamy, sumptuous dish. It's great for our Meatless Mondays and my husband always goes back for seconds.

    Reply
  3. veenaazmanov says

    August 11, 2020 at 7:07 pm

    5 stars
    This dish looks yum and looks like my perfect comfort meal. I love this Bowl of goodness.

    Reply
  4. Emmeline Kemperyd says

    August 11, 2020 at 6:34 pm

    5 stars
    Love this curry recipe! Love that there's so much veggies inside!

    Reply
  5. Emily Liao says

    August 11, 2020 at 6:17 pm

    5 stars
    This vegetable curry was so easy to make and delicious! Loved all the curry spices in this :)

    Reply
  6. Marie-Charlotte Chatelain says

    August 11, 2020 at 5:05 pm

    5 stars
    LOVE the mango chutney in this! YUM! I am sure the balance of flavors in this one is just SPOT ON

    Reply
  7. Beth Sachs says

    August 11, 2020 at 4:11 pm

    5 stars
    A delicious slow cooker recipe that the family love. It's great in the summer for using up veggies from the allotment.

    Reply
  8. Beth says

    August 11, 2020 at 3:27 pm

    5 stars
    Yummy! This looks so delicious and tasty! My husband is going to love this recipe!

    Reply
  9. Angela says

    August 11, 2020 at 3:20 pm

    5 stars
    I had to go out looking for mango chutney but I am so glad that I did. It lends great flavor!

    Reply
  10. kim says

    August 11, 2020 at 3:13 pm

    5 stars
    Yum! This recipe was fabulous! So easy and tasty. I'll definitely be making again.

    Reply
  11. Sue says

    August 11, 2020 at 2:07 pm

    5 stars
    Vegetable curry in a slow cooker? I NEED to have this!!

    Reply
  12. Helen @ family-friends-food.com says

    August 11, 2020 at 2:05 pm

    5 stars
    This looks brilliant - so easy! I really need to use my slow cooker more so I'll be giving this curry a go. Thanks!

    Reply
  13. Toni Dash says

    August 11, 2020 at 1:59 pm

    5 stars
    This is really amazing! Love those flavorful vegetables!

    Reply
  14. Alexandra says

    August 11, 2020 at 1:04 pm

    5 stars
    The flavours in this are incredible, and the mango chutney really is a game changer! Delicious!

    Reply
  15. Chris Collins says

    August 11, 2020 at 11:45 am

    5 stars
    What a delicious family meal this is! Can't wait to try!

    Reply
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My name is Dannii. Here you will find easy family recipes with a healthy twist.

Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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