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This super easy and flavour packed Slow Cooker Vegetable Curry takes just a few minutes to prepare and you have a delicious hearty vegan dish a few hours later that’s perfect for the whole family.
You’ve all been telling me that you’re trying to eat less meat and I’ve listened!
This Slow Cooker Vegetable Curry has so many flavours, colours and goodness from the variety of veggies we’re using here – from cauliflower to courgette, aubergine to onion – and all we have to do is chop them up, throw in the rest of the ingredients and turn on the slow cooker!
This is the ULTIMATE veggie slow cooker recipe. You could also make this one of your go-to ‘dump bag’ recipes, meaning thrown in all the ingredients to a freezer bag, then you can dump everything in to cook when the time comes – no prep or chopping!
It’s so easy and economical, you could even make a batch for lunches too.
Why you’ll love this Slow Cooker Vegetable Curry recipe
⭐️ Packed with goodness
⭐️ Comforting, warming and deliciously satisfying
⭐️ Ultra easy and low cost
Sarah’s Notes
I wanted to make another easy slow cooker curry to add to my collection that was packed with chunky vegetables rather than using legumes.
I used curry paste rather than powder, as the spices tend to taste more ‘cooked’ when used in a slow cooker like this. Plus when we’re focused on vegetables, we need to add plenty of flavour. (However, there is an option to use curry powder instead. See notes below.)
I’ve added cashew nuts for protein and texture.
If you’d like to try a more authentic vegetarian curry recipe, not using a shop bought paste, you could try this Vegetable Curry by Swasthi’s Recipes, which takes about 40 minutes.
Slow Cooker Vegetable Curry Ingredients
- Cauliflower, courgette, aubergine and red onion – Be careful to chop these all very small and roughly the same size. This helps them to cook down into the sauce and gives the best texture
- Garlic – Fresh or cheat from a jar/frozen is fine
- Curry paste – Use the amount that’s to your taste and spice preference. See the jar/packet instructions to see recommended quantities for 4 servings (or how many people you’re cooking for)
- Coconut milk – I use full fat but reduced fat is also fine here
How to make Slow Cooker Vegetable Curry
1. Put all of the ingredients into the slow cooker and cook as per the instructions below.
2. Stir well and add the garam masala to finish.
Substitutions
- Curry powder – You can use this instead of paste if you prefer. 1tbsp curry paste = 1tsp curry powder. I have to say, I think paste to your own taste is better her though if you can get it.
- Vegetables – You can swap and substitute vegetables here if you prefer.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or on the hob before serving.
In the freezer This recipe freezes well. Just wait until it’s totally cold and then put it into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating.
This may need a splash of water when you’re reheating it to loosen up the sauce.
TOP Tips
Notes on curry paste
Unless stated otherwise, always use a curry paste to your own tastes and spice level.
Check the packet for what is considered a serving for 4 people and adjust the amount in the recipe accordingly.
It’s usually 1-2 tbsp per person but it may vary for different brands. This recipe is for 4 people so use the same amount that the back of the pack suggests for 4 people.
Chopping the vegetables
Be sure to cut all of the vegetables quite small here. It helps the texture and helps them cook evenly. I know it feels odd to cut cauliflower so small but it works here – trust me!
Optional additional beans
You could add a tin of drained and rinsed beans to the slow cooker for added protein if you wish.
More vegetarian curries…
Vegetarian Slow Cooker Recipes
Red Lentil Dahl {Slow Cooker Fakeaways}
Vegetarian
Halloumi Curry {30 Minute Meal}
Curry
Chickpea Curry
FAQs
Yes, you could leave out cashews but they do add a lot of texture and some protein to the dish. You could replace with some cooked, tinned, drained and rinsed chickpeas or lentils.
Yes, we’re using coconut milk here so there’s no dairy. But do double check on your curry paste ingredients to make sure.
The Morphy Richards Sear & Stew Slow Cooker is my all time favourite because you can use it for initial browning on the hob and it’s really light.
I wrote up a whole slow cooker review though, where you might find another one to suit your needs. Have a read here.
I would go for rice, poppadoms, naan, raita or my Easy Flatbreads.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Slow Cooker Vegetable Curry {SO Easy!}
Ingredients
- 400 g Cauliflower, Cut into 1cm chunks
- 500 g Courgette, Cut into 1cm cubes
- 250 g Aubergine, Cut into 1cm cubes
- 3 Garlic cloves, Peeled and crushed
- 1 Red onion, Peeled and finely chopped
- 4 tbsp Curry paste, See notes
- 3 tbsp Tomato pureé
- 400 ml Tin coconut milk
- 1/2 tsp Sea salt
- 200 g Unsalted cashew nuts
- 1 tsp Garam masala
Instructions
- Put all of the ingredients into the slow cooker (except the garam masala), pop the lid on and cook on HIGH for 5-6 hours on LOW for 7-8 hours.
- The curry is ready when the vegetables are softened but not broken down. Stir in the garam masala before serving.
- Serve with rice, poppadoms and mango chutney.
To make WITHOUT a slow cooker:
- Cook all the ingredients (except the garam masala) in a saucepan on the hob over a medium heat for 30-40 minutes, softening the onion and garlic before adding the other ingredients. Stir in the garam masala before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Another great recipe! Thank you so much. Really delicious!
This was the best curry I’ve ever made, thank you!
I used ½ a butternut squash unpeeled, 2 courgettes, 1 aubergine, 1 onion.
I added a thumb of grated ginger, a dollop of peanut butter to thicken and some mango chutney
30 mins from the end I added some chopped up broccoli and some kale.
Will definitely make again
WOW: gorgeous! We used yellow paste and it was just the right lovely heat. I made homemade naan to go with it and we’ll NEVER order in again. You can swap the veggies. It’s just lovely.
Really nice meal, everyone enjoyed it. I would add in the cashew nuts at the very end for more texture next time, but definitely another taming twins meal for the favourites list.
This tastes absolutely delicious and the cashews really add interest!
Two bits of feedback – the first is that 5 hours in my slow cooker was too long and most of the veg no longer held its shape (lesson for next time – I’ll certainly make it again – 3-4 hours is probably right for my slow cooker), second, the cooked amount wouldn’t feed 6 (as is indicated in the yield).
Delicious and super easy thank you so much. I didn’t have enough tomato Puree so I used passata instead, still worked. I will try again with the proper ingredients!
Always so excited when you release a new recipe! Can’t wait to try it out. Might see if I can use it for packed lunches with a small amount of rice or cous cous?