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Slow Cooker Curry Recipes

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Chicken Vegetable Curry
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Featured Curry Recipe:Slow Cooker Aubergine and Potato Curry


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Slow Cooker Recipes > Curry Recipes

Slow Cooker Recipe

Slow Cooker Vegetable Curry

Slow Cooker Vegetable Curry

Vegetable Curry is rated 2.4 / 5 based on 49 votes.

Print Recipe

Preparation time:
Slow Cooker Size 3.5L+
Serves: 8
Cooking time:


  • 8 oz (225g) 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


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

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