Slow Cooker Vegetable Curry {SO Easy!}

Easy slow cooker vegan and vegetarian curry recipe

4.97 from 26 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 Time10

Cook Time5

Total Time5 10

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 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

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 for up to 3 months until it's time to cook. Then defrost and pop it into the slow cooker and cook as normal

Nutrition