This super easy and flavour packed Slow Cooker Vegetable Curry takes just a few minutes to prepare and you have a delicious hearty vegan dish a few hours later that’s perfect for the whole family.
You’ve all been telling me that you’re trying to eat less meat and I’ve listened!
This Slow Cooker Vegetable Curry has so many flavours, colours and goodness from the variety of veggies we’re using here – from cauliflower to courgette, aubergine to onion – and all we have to do is chop them up, throw in the rest of the ingredients and turn on the slow cooker!
This is the ULTIMATE veggie slow cooker recipe.
It’s so easy and economical, you could even make a batch for lunches too.
Why you’ll love this Slow Cooker Vegetable Curry recipe
Packed with goodness
Comforting, warming and deliciously satisfying
Ultra easy and low cost
How we came up with this recipe
I wanted to make another easy slow cooker curry to add to my collection that was packed with chunky vegetables rather than using legumes.
I used curry paste rather than powder, as the spices tend to taste more ‘cooked’ when used in a slow cooker like this. Plus when when we’re focused on vegetables, we need to add plenty of flavour. (However, there is an option to use curry powder instead. See notes below.)
I’ve added cashew nuts for protein and texture.
If you’d like to try a more authentic vegetarian curry recipe, not using a shop bought paste, you could try this Vegetable Curry by Swasthi’s Recipes, which takes about 40 minutes.
More vegetarian curries
Slow Cooker Vegetable Curry Ingredients
- Cauliflower, courgette, aubergine and red onion – Be careful to chop these all very small and roughly the same size. This helps them to cook down into the sauce and gives the best texture.
- Garlic – Fresh or cheat from a jar/frozen is fine.
- Curry paste – Use the amount that’s to your taste and spice preference. See the jar/packet instructions to see recommended quantities for 4 servings (or how many people you’re cooking for).
- Coconut milk – I use reduced fat but full fat is also fine here.
How to make Slow Cooker Vegetable Curry
- Put all of the ingredients into the slow cooker and cook as per the instructions below.
2. Stir well and add the Garam Masala to finish.
Substitutions
- Curry powder – You can use this instead of paste if you prefer. 1tbsp curry paste = 1tsp curry powder. I have to say, I think paste to your own taste is better her though if you can get it.
- Vegetables – You can swap and substitute vegetables here if you prefer.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or on the hob before serving.
In the freezer This recipe freezes well. Just wait until it’s totally cold and then put it into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating.
This may need a splash of water when you’re reheating it to loosen up the sauce.
Top tips
Notes on curry paste
Unless stated otherwise, always use a curry paste to your own tastes and spice level.
Check the packet for what is considered a serving for 4 people and adjust the amount in the recipe accordingly.
It’s usually 1-2 tbsp per person but it may vary for different brands. This recipe is for 4 people so use the same amount that the back of the pack suggests for 4 people.
Chopping the vegetables
Be sure to cut all of the vegetables quite small here. It helps the texture and helps them cook evenly. I know it feels odd to cut cauliflower so small but it works here – trust me!
Optional additional beans
You could add a tin of drained and rinsed beans to the slow cooker for added protein if you wish.
FAQs
Yes, you could leave out cashews but they do add a lot of texture and some protein to the dish.
Yes. We’re using coconut milk here so there’s no dairy. But do double check on your curry paste ingredients to make sure.
The Morphy Richards Sear & Stew Slow Cooker is my all-time favourite because you can use it for initial browning on the hob and it’s really light.
I wrote up a whole slow cooker review though, where you might find another one to suit your needs. Have a read here.
I would go for rice, poppadoms, naans, raita or my Easy Flatbreads.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Slow Cooker Vegetable Curry {SO Easy!}
Ingredients
- 400 g Cauliflower Cut into 1cm chunks
- 500 g Courgette Cut into 1cm cubes
- 250 g Aubergine Cut into 1cm cubes
- 3 Cloves of garlic Peeled and crushed
- 1 Red onion Peeled and finely chopped
- 4 tbsp Curry paste See notes
- 3 tbsp Tomato pureé
- 400 g Coconut milk x1 tin. Reduced fat
- 1/2 tsp Sea salt
- 100 g Cashew nuts
To finish:
- 1 tsp Garam masala
Instructions
- Put all of the slow cook ingredients into the slow cooker and cook for 5-6 hours on HIGH or 7-8 hours on LOW.
- The vegetables should be softened but not broken down.
- Stir in the garam masala and serve.
Notes
Nutrition
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