Slow-Cooker Veggie-Packed Curry
by Tasty
This Slow-Cooker Veggie-Packed Curry is the ultimate hands-off meal, brimming with colourful vegetables and rich curry flavours. Simply load up your slow cooker with a generous mix of vegetables, aromatic spices, and creamy coconut milk, then let it do all the work. The long, gentle cooking draws out incredible depth of flavour from the spices and allows the vegetables to become beautifully tender. Serve it over fluffy basmati rice or with warm naan bread for a comforting, wholesome dinner the whole family will love.
Watch: Slow-Cooker Veggie-Packed Curry
Original recipe video — click to play
Ingredients
Main
- 1 tbsp olive oil
For sautéing aromatics if browning first
- 2 medium onion, diced
- 4 cloves garlic cloves, minced
- 2 cm fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp smoked paprika(optional)
- 500 g sweet potatoes, peeled and cut into 2cm cubes
- 300 g cauliflower, cut into small florets
- 400 g chickpeas (tinned), drained and rinsed
1 tin
- 1 large red pepper, deseeded and diced
- 400 g chopped tomatoes (tinned)
1 tin
- 400 ml coconut milk
1 tin, full-fat recommended
- 120 ml vegetable stock
Reduced quantity as slow cookers retain moisture
- 1 tsp salt
Adjust to taste
- ½ tsp black pepper
To finish
- 150 g fresh spinach, roughly chopped
Stir in during the last 15–20 minutes of cooking
- 15 g fresh coriander, roughly chopped(optional)
Scatter over before serving
For garnish
- 1 whole lime, cut into wedges(optional)
Squeeze over before serving
For serving
Method
- 1
Prepare all your vegetables: peel and cube the sweet potatoes, break the cauliflower into small florets, dice the onion and red pepper, and mince the garlic and grate the ginger.
~15 mins - 2
If you have time, heat the olive oil in a frying pan over a medium heat. Sauté the onion for 3–4 minutes until softened, then add the garlic, ginger, curry powder, cumin, turmeric, and smoked paprika. Cook for 1 minute until fragrant, then transfer to the slow cooker. Alternatively, add these directly to the slow cooker.
~5 minsTip: Sautéing the aromatics and spices first builds a deeper flavour, but you can skip this step if short on time.
- 3
Add the sweet potatoes, cauliflower florets, drained chickpeas, and diced red pepper to the slow cooker.
~2 mins - 4
Pour in the tinned chopped tomatoes, coconut milk, and vegetable stock. Season with salt and black pepper, then stir everything together until well combined.
~2 mins - 5
Place the lid on the slow cooker and cook on Low for 8 hours or High for 4 hours, until the sweet potatoes and cauliflower are tender.
~8 hrsTip: Cooking times may vary slightly depending on your slow cooker model.
- 6
In the last 15–20 minutes of cooking, remove the lid and stir in the fresh spinach. Replace the lid and allow the spinach to wilt.
~15 minsTip: Adding the spinach at the end keeps its colour and texture.
- 7
Taste and adjust the seasoning as needed. Serve the curry over basmati rice or with warm naan bread, garnished with fresh coriander and a squeeze of lime juice.
~2 mins
Nutrition
Detailed nutritional information is coming soon. For now, we recommend using a tool like MyFitnessPal to calculate values for your specific brands and quantities.
Frequently Asked Questions
Absolutely! This recipe is very flexible. Butternut squash, courgettes, aubergine, green beans, or peas all work beautifully. Firmer root vegetables should go in from the start, while softer veg like courgettes or peas are best added in the last hour of cooking so they don't turn to mush.
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