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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.

Vegetarian slow cooker curry in a slow cooker topped with cashew nuts.

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.

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


Easy slow cooker vegan and vegetarian curry recipe.

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.


More vegetarian curries…


Slow Cooker Vegetable Curry Ingredients

Ingredients for making a slow cooker vegetarian curry recipe.
  • 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

Step 1 showing putting all of the raw ingredients into the slow cooker.
  1. Put all of the ingredients into the slow cooker and cook as per the instructions below.
Slow cooker vegetarian curry ready to garnish.

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.

FAQs

Is it OK to leave out the cashew nuts from this recipe?

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 chick peas or lentils.

Is this a vegan curry recipe?

Yes. We’re using coconut milk here so there’s no dairy. But do double check on your curry paste ingredients to make sure.

Could you recommend a good slow cooker?

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.

What should I serve with this Vegetable Curry?

I would go for rice, poppadoms, naans, raita or my Easy Flatbreads.

HOW DO I COOK THIS IF I DON’T HAVE A SLOW COOKER?

Cook the ‘slow cook’ ingredients in a saucepan on the hob over a medium heat for 30 – 40 minutes , adding in the garam masala before serving.

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).

5 from 11 votes

Slow Cooker Vegetable Curry {SO Easy!}

This super easy, nutrient rich and flavour packed Slow Cooker Vegetable Curry takes just a few minutes to prepare and you have a delicious vegan dish a few hours later that’s perfect for the whole family.
Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes
Servings: 6

Ingredients 

  • 400 g Cauliflower, Cut into 1cm chunks
  • 500 g Courgette, Cut into 1cm cubes
  • 250 g Aubergine, Cut into 1cm cubes
  • 3 Cloves of garlic, Peeled and crushed
  • 1 Red onion, Peeled and finely chopped
  • 4 tbsp Curry paste, See notes
  • 3 tbsp Tomato pureé
  • 400 g Coconut milk
  • 1/2 tsp Sea salt
  • 200 g Cashew nuts

To finish:

  • 1 tsp Garam masala

Instructions 

  • Put all of the slow cook ingredients into the slow cooker and cook for 5-6 hours on HIGH or 7-8 hours on LOW.
  • The vegetables should be softened but not broken down.
  • Stir in the garam masala and serve.

Notes

Curry paste: Unless stated otherwise, 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 
Curry powder substitute: You can use this instead of curry paste. 1tbsp curry paste = 1tsp curry powder
Chopping the vegetables: Be sure to cut all of the vegetables quite small here. It helps the texture and helps them cook evenly.
Coconut milk: I use full fat here for a creamy texture, but reduced fat will also work.
If you don’t have a slow cooker: Cook the ‘slow cook’ ingredients in a saucepan on the hob over a medium heat for 30 – 40 minutes , adding in the garam masala before serving.

Nutrition

Calories: 377kcalCarbohydrates: 23gProtein: 11gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 237mgPotassium: 927mgFiber: 5gSugar: 8gVitamin A: 1792IUVitamin C: 51mgCalcium: 76mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Indian
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Sarah Rossi founder of TamingTwins.com and author of 'What's for Dinner?' books.

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