A warming slow cooker vegetable curry, using up all the veggies from the bottom of the fridge. Frugal, healthy and perfect for the cold weather!
Using up all your veg
In my house we certainly suffer from ‘forgotten vegetable syndrome’. I buy specific vegetables with a recipe in mind, then our plans change and I make something else.
And the aubergines, peppers or carrots, or whatever else I have bought, get forgotten about until I find them a few days or a week later. I am sure I can’t be the only one, surely?!
I often use up these forgotten vegetables in soups or casseroles but a vegetable curry is also a great way to use them up. Even if they are going a bit soft they will still work well when cooked up!
The addition of spices and coconut milk hides a multitude of sins even if your veg are going a bit soft, and brings the flavour of the vegetables out. This is a great vegan slow cooker option.
All kinds of vegetables go well in a curry and I like to include sweet potato as it helps the sauce to thicken. Then you don’t need to resort to an artificial thickener at all.
Plus this is a nice healthy option if you are trying to eat well as it has no hidden nasties.
Make sure you check out the full recipe card at the bottom of the post for the quantities required.
- red onion
- garlic (I use jarred)
- ginger (I use jarred)
- chilli powder
- ground cumin
- ground coriander
- ground turmeric
- garam masala
- red chilli
- reduced fat coconut milk
- tomato purée
- sweet potatoes
- a selection of vegetables – carrots/fresh broccoli/carrot/baby corn/green beans
- fresh coriander
Step by step instructions
Prepare the ingredients.
Place the garlic, ginger and spices in a large bowl.
Add the coconut milk and tomato purée and mix well to combine all the ingredients.
Place the onion, sweet potatoes, carrots and other vegetables (except the green beans) in the slow cooker pot.
Pour the coconut milk mixture on top and stir to combine in the pot.
Cook on low for 5 hours.
Add the green beans and cook for one more hour on low.
Mix well and serve with rice and/or naan bread, with fresh coriander to serve.
Can you put coconut milk in the slow cooker?
Yes, coconut milk works well in the slow cooker. It is not dairy so does not split or curdle.
Can you freeze this slow cooker vegetable curry?
Yes sure. Portion it up into servings and use for a speedy meal.
Allow to defrost in the fridge and then reheat in a pan or in the microwave until piping hot.
Can you reheat in a slow cooker?
It is not recommended to reheat dishes in the slow cooker, due to the long time it takes for the food to reach a hot temperature. Instead, reheat in a pan or in the microwave until piping hot.
More veggie recipes to try
Knead Whine’s cauliflower and chickpea curry.
Pin this recipe for later!
Slow Cooker Vegetable Curry
- 1 red onion diced
- 1 tsp lazy garlic
- 1 tsp lazy ginger
- 1 tsp mild chilli powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 red chilli desseded and chopped finely
- 400 g tin reduced fat coconut milk
- 3 tbsp tomato purée
- 2 large sweet potatoes
- 2 medium carrots
- 150 g of mixed broccoli/carrot/baby corn
- 75 g green beans
- fresh coriander to serve
- Place the garlic, ginger and spices in a large bowl.
- Add the coconut milk and tomato purée and mix well to combine all the ingredients.
- Place the onion, sweet potatoes, carrots and other vegetables (except the green beans) in the slow cooker pot.
- Pour the coconut milk mixture on top and stir to combine in the pot.
- Cook on low for 5 hours.
- Add the green beans and cook for one more hour on low.
- Mix well and serve with rice and/or naan bread, with fresh coriander to serve.
I’m sending this recipe over to Credit Crunch Munch with Fab Food 4 All and Fuss Free Flavours (hosting this month). Using the slow cooker to cook this curry is very cheap, and using up my elderly vegetables is a great way to avoid waste.