Slow Cooker Vegetable Curry {SO Easy!}

Easy slow cooker vegan and vegetarian curry recipe

5 from 23 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 Time5

Cook Time5

Total Time5 5

Course: Main Course

Cuisine: Indian

Servings:

Author: Sarah Rossi

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.

Make this a 'dump bag' recipe: Prepare well in advance to save time in future. Simply add all of the raw ingredients into a freezer bag, label and freeze until it's time to cook. Then simply pop it into the slow cooker and cook as normal.

Nutrition