Slow Cooker Vegetable Curry Recipe
Slow cooker vegetable curry is the lazy girl’s dream dinner—throw everything in, walk away, and act like a kitchen goddess.
Forget slaving over bubbling pots; this baby simmers veggies, spices, and creamy coconut milk while you binge-watch reality shows guilt-free.
The rich aroma creeps through the house, making neighbors question why they ever settled for frozen pizza again.
Packed with carrots, potatoes, chickpeas, and vibrant peppers, this curry screams comfort, flavor, and zero effort—basically the trifecta of dinner wins.
Serve it with rice or naan, and watch everyone mistake you for a domestic diva.
Slow Cooker Vegetable Curry Recipe
A hearty, slow-simmered curry with tender vegetables, creamy coconut base, and bold spices—flavorful comfort made effortlessly.
Ingredients
- Coconut milk – 1 can 13.5 oz
- Chickpeas – 1 can 15 oz, drained
- Potatoes – 2 medium cubed
- Carrots – 2 large sliced
- Bell peppers – 2 chopped
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Ginger – 1 tbsp grated
- Curry powder – 2 tbsp
- Ground cumin – 1 tsp
- Ground turmeric – ½ tsp
- Crushed tomatoes – 1 can 14 oz
- Olive oil – 1 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – ¼ cup chopped
Instructions
- Drizzle olive oil into slow cooker.
- Add onion, garlic, and ginger.
- Stir in curry powder, cumin, and turmeric.
- Add potatoes, carrots, bell peppers, and chickpeas.
- Pour in coconut milk and crushed tomatoes.
- Season with salt and pepper.
- Cover and cook on low for 6 hours.
- Stir gently, garnish with cilantro, and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 14 g
- Saturated Fat: 7 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 9 g
Vitamins & Minerals (per serving)
- Vitamin A: 120%
- Vitamin C: 55%
- Iron: 20%
- Calcium: 10%
- Magnesium: 18%
Additional Tips
- Add spinach during the last 15 minutes for extra greens.
- Spice lovers can stir in chili flakes before cooking.
- Serve leftovers over quinoa for a twist.
