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!
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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.
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PS. If you’ve made this recipe, don’t forget to rate this recipe and let me know in the comments how you liked it!
- 2 (15 ounce) cans chickpeas, drained and rinsed
- 1 (14 ounce) can diced tomatoes
- 1/2 cup canned coconut milk (full fat, not light)
- 2 medium sweet potatoes, chopped into a 1/2 -inch dice
- 1 large yellow onion, diced
- 1 red bell pepper, roughly chopped
- 5 tablespoons minced garlic
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1/2 tablespoon turmeric
- 5 teaspoons cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Juice of 1/2 lime
- 2 cups baby spinach
- 1 cup frozen or canned peas
- Cilantro and avocado to garnish
- Add all ingredients to the slow cooker except the spinach and peas
- Stir well to incorporate the spices with the vegetables and coconut milk. Cover the slow cooker and cook on high for 2-2.5 hours, or low for 4-5 hours
- At the end of the cook time, stir in the spinach and peas. If you’d like it a bit more creamy and saucy, you can add an additional 1/2 cup coconut milk. Let sit for about 10 minutes to let the spinach wilt and the peas heat. Add any additional salt and pepper to taste
- Serve with cilantro and avocado, or toppings such as Greek yogurt, with white rice, cauliflower rice, or naan bread
Keywords: meatless recipes, slow cooker recipes, vegetable curry, coconut vegetable curry, vegan, vegetarian, gluten-free
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