Slow Cooker Vegetable Curry
This slow cooker vegetable curry simmers a rainbow of vegetables in a fragrant, creamy coconut sauce until everything turns tender and deeply flavorful. It is a forgiving, set-and-forget dish that fills the kitchen with warm spice while you go about your day. Serve it over fluffy rice or with warm naan to scoop up every bit of the sauce.
- ⏱ 300 min
- 📊 easy
- 🍽 Family
Ingredients
- 700 g mixed vegetables
- 400 ml coconut milk
- 3 tbsp curry paste
- 1 onion
- 300 ml vegetable broth
Instructions
- Add 2 peeled and cubed potatoes, 2 sliced carrots, and 1 diced onion to the slow cooker as the base layer of sturdy vegetables.
- Add 3 cloves of minced garlic, 1 tablespoon of grated fresh ginger, 3 tablespoons of curry powder, 1 teaspoon ground turmeric, and 1 teaspoon salt, then toss to coat the vegetables in the spices.
- Pour in one 14 ounce can of diced tomatoes and 1 cup of vegetable broth and stir to combine.
- Cover and cook on low for 5 to 6 hours or on high for 3 hours, until the potatoes and carrots are fork-tender.
- Stir in one 14 ounce can of coconut milk along with 1 cup of frozen peas and a handful of chopped bell pepper, then cover and cook for another 30 minutes.
- Add 2 cups of fresh spinach in the final 10 minutes and stir until it wilts into the sauce.
- Taste and adjust the salt, then add a squeeze of lime or a pinch of sugar to balance the flavors if needed.
- Serve the curry hot over rice or with naan, garnished with fresh cilantro.
💡 Chef's tip
Add delicate vegetables like peas, spinach, or bell peppers only in the last 30 minutes, because they turn to mush over a long cook while hardy potatoes and carrots need the full time to soften.
Stirring the coconut milk in only during the last 30 minutes keeps it from splitting over the long cook, so the sauce stays smooth and creamy.
Nutrition (per serving)
- Calories: 290 kcal
- Protein: 7 g
- Carbs: 32 g
- Fat: 16 g
