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Slow Cooker Vegetable Curry

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!

  • Author: Bailey
  • Prep Time: 15
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: Serves 4
  • Category: Meatless
  • Method: Slow Cooker
  • Cuisine: Vegan
  • Diet: Vegan


  • 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


  1. Add all ingredients to the slow cooker except the spinach and peas
  2. 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
  3. 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
  4. Serve with cilantro and avocado, or toppings such as Greek yogurt, with white rice, cauliflower rice, or naan bread