Slow Cooker Vegetable Curry (Meatless, Vegan, Dairy-Free, GF)

This slow cooker vegetable curry is the easiest set it and forget it meal. It’s awesome for a meatless dinner or vegan lunch recipe that is simple to meal prep. It’s also gluten-free and dairy-free, really filling and nourishing, and full of that comforting curry flavors you know and love! This crock pot curry uses a lot of pantry staple ingredients, so it’s also a very budget friendly recipe!

Slow Cooker Vegetable Curry Ingredients

This slow cooker meatless curry has two types of ingredients you’ll need to have ready to dump into the slow cooker. The first category will be your pantry or shelf stable ingredients. These include 2 cans of chickpeas (or garbanzo beans), 1 can of diced tomatoes, canned coconut milk, frozen or canned peas, and the spices.

The spices you’ll need are the standard ones that are typically found in curry recipes. Garlic, curry powder, garam masala, turmeric, cumin, salt and pepper are the ones that will go into your vegetable curry. These are all widely available at grocery stores, or online at places such as Amazon or Thrive Market.

2 medium sweet potatoes, 1 large yellow onion and 1 red bell pepper will need to be diced, but those three things are really the only ingredients that need to be “prepped”! The last vegetable for your veggie curry will be baby spinach, and a few handfuls will get mixed in right at the very end of cooking, so no prep work there either!

Juice of half of a lime will get added into the slow cooker. Then all that’s left will be whatever you choose to top your slow cooker vegetable curry with, such as cilantro or avocado.

How to Prep and Cook Vegan Curry

With the very little prep work involved, and the very few cooking steps needed, this recipe comes together really quickly. To start, everything will get added into your slow cooker with the exception of the peas and spinach. You’ll give everything a good stir until the spices are incorporated in with the coconut milk and vegetables.

Once it’s all mixed together, place the lid onto your slow cooker and let it cook on low for 4-5 hours, or on high for 2-2.5 hours. At the very end of the cook time go ahead and stir in the peas and spinach. At this point, if you’d like it a bit more creamy and saucy, you can add an additional 1/2 cup coconut milk into the slow cooker.

The peas will heat through and spinach will wilt quickly. You can place the lid back on for about 10 minutes while you get out any of the toppings you’d like. After a few minutes the peas will be hot and no longer frozen, so you can go ahead and serve!

Serving and Storing Veggie Curry

There are so many options for things to serve your slow cooker vegetable curry with or options to top it with. You can serve it along side of white or brown rice, cauliflower rice, crispy roasted broccoli, naan or pita bread.

Cilantro, diced avocado, greek yogurt, lime wedges, sliced jalapeño, red onion, or anything you prefer or have on hand. Of course, it’s also great just as it is with all of the veggies and depth of flavor in the sauce!

Before you store your leftovers, you’ll want to make sure you’ve given the vegetable curry enough time to completely cool. Once cooled, you can portion the curry out into individual containers with airtight lids for easy lunches or meal prep. This will keep well in the refrigerator for 4-5 days, or in the freezer for up to 4 months.

Prior to reheating, a splash of water or broth can be added to rehydrate the vegetables and sauce. For reheating the vegetable curry from the refrigerator, you’ll simply microwave an individual serving for about 2 minutes, or until heated through. For reheating from the freezer, the leftovers should be placed in the fridge overnight to thaw, and then microwaved.

Other Meatless Recipes You’ll Love:

Caprese Pasta Salad

4 Ingredient Vegetarian Meatballs

Meatless Mexican Stuffed Peppers

3 Bean Vegetarian Chili

Blueberry Baked Oatmeal

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