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.
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.
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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.
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.
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.
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.
FAQs
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.
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.
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
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Recipe
Slow Cooker Vegetable Curry
Ingredients
- 400 g plum tomatoes
- 200 ml coconut milk
- 150 ml vegetable stock
- 4 tbsp curry paste
- 2 tbsp 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.
