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Featured Curry Recipe:Slow Cooker Aubergine and Potato Curry

Slow Cooker Recipes > Curry Recipes

Slow Cooker Vegetable Curry

Slow Cooker Vegetable Curry

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Vegetable Curry is rated / 5 based on votes.

Print Recipe

Preparation time: 15 minutes
Slow Cooker Size 3.5L+
Serves: 8
Cooking time: 5-6 hours on  Low setting


  • 225 (8 oz) green beans, fresh or frozen
  • 2 tablespoons curry powder
  • 1 tablespoon canola oil
  • 3 garlic cloves, peeled and sliced
  • 4 carrots, sliced
  • 4 - 5 red potatoes, quartered
  • 1 onion, sliced thinly
  • 3 cups canned chickpeas, drained and rinsed
  • 2 cups vegetable stock
  • teaspoon cayenne
  • teaspoon turmeric
  • cup frozen peas
  • 2 tomatoes, diced
  • cup coconut milk


  1. Heat oil in a pan and cook the onion and carrots for 3-4 minutes.
  2. Add the curry powder, turmeric, cayenne, garlic and cook for another 2 minutes until fragrant.
  3. Transfer the vegetables into a slow cooker.
  4. Add the tomatoes, green beans, potatoes and chickpeas.
  5. Pour in the vegetable stock.
  6. Cover and cook for 5 hours over low heat.
  7. Pour in the coconut milk, add the peas and cook for another 15 minutes.
  8. Transfer into the serving bowls and serve.

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