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Slow Cooker Vegetable Curry


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Slow Cooker Vegetable Curry


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Slow Cooker Vegetable Curry

My love of curries began in college when I lived in the heart of an Indian neighborhood in New York. My dorm was sandwiched around several vegetarian Indian restaurants and I often chose a nice warm curry over the cafeteria food or the more traditional cheap pizza. Now that I have my own kitchen, I love to cook up delicious curries at home. Full of flavor, they never cease to please. This vegetable curry cooked in the slow cooker is easy to prepare and smells amazing when you come home after a long day at work.


  • Prep Time : 20 min
  • Cook Time : 6-8 hours min
  • Ready Time : 26 min


8-10 People


  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 5 cloves garlic chopped
  • 2 tablespoons ginger chopped
  • 2.5 tablespoons curry
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 2 teaspoons cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 2 medium potatoes peeled and cubed
  • 2 carrots peeled and cut up
  • 1 can chickpeas rinsed and drained
  • 1 yellow squash cubed
  • 1 zucchini cubed
  • 1/2 head cauliflower cut up
  • 1 can diced tomatoes
  • 1.5 cups vegetable broth
  • 1 can coconut milk
  • 2 cups spinach leaves
  • 1 cup frozen peas


Heat up the vegetable oil in a small sauté pan.

Add in the onions and chopped ginger and sauté a few minutes.

Add in the spices and cook a few more minutes. Remove from heat.

Place cut up veggies (except for peas and spinach) in the slow cooker.

Stir onion and spice mixture in to the veggies.

Add in the canned ingredients and the vegetable broth.

Cook on low for 6-8 hours.

About 20 minutes before serving add in the spinach and the peas.

Serve with Basmati rice.


About Hindy Garfinkel


Hi, I’m Hindy! I blog over at Confident Cook, Hesitant Baker. I love to experiment in the kitchen and talk about it. I’m a 30-something mom to two beautiful girls, one of them with special needs. I work full time for a non profit, and live on the East Coast. Having grown up in the Midwest, it was a welcome Foodie jump. I have eclectic food tastes. I try and stick to a vegetarian diet, while the family eats the animals. I like to push the palate boundaries of the standard kosher fare. Welcome to my journey!




5 Responses to Slow Cooker Vegetable Curry

  1. avatar says: frippie

    For what size crockpot/slow cooker is this recipe? I’m always on the lookout for good vegetarian crockpot recipes, but I find that they almost never say what size crockpot, and mine is quite small, so I never know how to cut the recipe to make it work in my crockpot. Any suggestions? Thanks.

  2. Phew, that’s spicy! But absolutely delicious! Made it overnight so I could have lunches for two days and YUM!!!

  3. avatar says: Greg

    Hi. I’m just wondering what curry powder/paste you’d recommend with this recipe.

  4. avatar says: Elly.

    made this ,but no cauliflower any more for me, tastes hortid when cooked such a long time :-( . So wil substitute .

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