Slow Cooker Vegetable Curry {SO Easy!}

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.

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Why you’ll love this Slow Cooker Vegetable Curry recipe

⭐️ Packed with goodness

⭐️ Comforting, warming and deliciously satisfying

⭐️ Ultra easy and low cost

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How we came up with this recipe

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 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.

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More vegetarian curries…

Slow Cooker

Slow Cooker Chickpea Curry {Chana Saag}

Slow Cooker

Red Lentil Dahl {Slow Cooker Fakeaways}

Vegetarian

Halloumi Curry {30 Minute Meal}

Comfort Food

Easy Butternut Squash Curry {Ready in 30 Minutes}

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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.

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How to make Slow Cooker Vegetable Curry

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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.

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.

FAQs