This Crockpot Vegetable Curry Recipe is a simple and flavorful dish that allows you to enjoy a variety of vegetables simmered in a rich and aromatic curry sauce. Perfect for busy days, this crockpot recipe requires minimal prep and lets the slow cooker do the work for you.
With a blend of spices and fresh ingredients, this curry is not only delicious but also nutritious. Customize it with your favorite vegetables or add protein like chickpeas or tofu for a heartier meal.
Slow Cooker Vegetable Curry
This vegetable curry features a medley of seasonal vegetables cooked in coconut milk and spices, resulting in a creamy and satisfying dish. The recipe takes about 6-8 hours in the crockpot and serves 4-6 people.
Ingredients
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 carrots, sliced
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 cup cauliflower florets
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the Vegetables: Chop all the vegetables and set them aside.
- Combine Ingredients: In the crockpot, add the chopped onion, garlic, ginger, carrots, bell pepper, zucchini, and cauliflower.
- Add Liquids and Spices: Pour in the coconut milk and diced tomatoes. Stir in the curry powder, cumin, turmeric, salt, and pepper.
- Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
- Serve: Once cooked, stir well and garnish with fresh cilantro. Serve hot over rice or with naan.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6-8 hours 15 minutes
Nutrition Information
- Servings: 4-6 servings
- Calories: 250kcal
- Fat: 15g
- Protein: 5g
- Carbohydrates: 30g
