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    Home » Slow Cooker » Slow Cooker Mains » Slow Cooker Vegetable Curry

    Published on Feb 19, 2016. Modified on Oct 13, 2021 by bakingqueen74. This post may contain affiliate links. 24 Comments

    Slow Cooker Vegetable Curry

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    • 84
    Jump to Recipe

    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!

    Overhead view of a bowl of cauliflower and sweet potato curry topped with red chilli and coriander, surrounded by ingredients.

    Jump to:
    • Using up all your veg
    • Ingredients needed
    • Step by step instructions
    • Can you put coconut milk in the slow cooker?
    • Can you freeze this slow cooker vegetable curry?
    • Can you reheat in a slow cooker?
    • More veggie recipes to try
    • Recipe
    • Reviews

    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?!

    Overhead view of slow cooker filled with vegetable curry ready to serve.

    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.

    Serving dish of slow cooker pot with a bowl of curry to the side, plus a pot of raita and some red chillis.

    Ingredients needed

    Ingredients for vegetable curry on a white wooden table.

    Make sure you check out the full recipe card at the bottom of the post for the quantities required.

    • red onion 
    • garlic (fresh or you can use jarred)
    • ginger (I use ginger puree in a tube)
    • 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/red peppers/courgette/aubergine, whatever you need to use up or like
    • fresh coriander

    Step by step instructions

    1. Prepare the ingredients.
    2. Place the garlic, ginger, sliced red chilli and spices in a large bowl. Bowl of spices with a tin of coconut milk and tube of tomato puree.
    3. Add the coconut milk and tomato purée and mix well to combine all the ingredients. Bowl of curry sauce next to slow cooker.
    4. Place the onion, sweet potatoes, carrots and other vegetables (except the green beans) in the slow cooker pot. Slow cooker pot filled with prepared vegetables.
    5. Pour the coconut milk mixture on top and stir to combine in the pot. Vegetables mixed with coconut milk sauce, ready to cook.
    6. Cook on low for 5 hours, or on high for 3 hours.
    7. Add the green beans and cook for one more hour on low, or half an hour to one hour on high.
    8. Mix well and serve with rice and/or naan bread, with fresh coriander and sliced red chillis to serve. Slow cooker curry topped with sliced red chilli and coriander leaves, ready 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

    • slow cooker bean chilli
    • slow cooker spicy bean stew
    • slow cooker chickpea curry with paneer

    Recipe

    Vegetable curry topped with sliced red chillis and coriander in a metal bowl.

    Slow Cooker Vegetable Curry

    A delicious sweet potato, cauliflower and green bean curry with coconut milk, with a thick spicy coconut sauce.
    4.41 from 5 votes
    Print Pin Rate Save Saved!
    Course: Main Course
    Cuisine: Slow Cooker
    Keyword: vegan, vegetarian
    Prep Time: 10 minutes
    Cook Time: 6 hours
    Total Time: 6 hours 10 minutes
    Servings: 4
    Calories: 138kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 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
    UK Measurements - US Measurements

    Equipment

    large oval slow cooker

    Instructions 

    • 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.

    Notes

    Tip: If you have extra time, brown your onions for a few minutes until translucent, then add the garlic, ginger and spices and continue to cook for a minute or so until fragrant.
    Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!

    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 all my vegetables is a great way to avoid waste.

     

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    Reader Interactions

    Comments

    1. Veronica says

      June 23, 2019 at 6:34 pm

      Found this recipe a few months back. A great veggie curry that needs very little effort – I do fry off the onions, spices etc first though. I so far have used cauliflower, peppers and aubergine. Instead of green beans, I throw in either chickpeas or split peas for some protein. The sauce is very runny though – a drawback to the slow cooker.

      Reply
    2. Amber says

      January 03, 2019 at 5:53 am

      What is lazy ginger and lazy garlic?

      Reply
      • bakingqueen74 says

        January 03, 2019 at 10:43 pm

        You can get these at the supermarket, it is jarred pickled garlic and ginger, great if you don’t use it regularly so don’t have it fresh. You can also use fresh ginger or garlic instead, same quantities.

        Reply
        • Vicky says

          January 14, 2019 at 11:48 am

          Hello, will dried garlic and ginger (In the jars) work?

          Reply
          • bakingqueen74 says

            January 14, 2019 at 2:30 pm

            Hi Vicky yes you could use those too, though the flavours wouldn’t be quite as good as with fresh or the lazy types.

            Reply
    3. Jess says

      October 16, 2018 at 11:52 am

      There doesn’t seem to be much liquid… Is there anything else I can add??

      Reply
      • bakingqueen74 says

        October 17, 2018 at 6:06 am

        You don’t need more or it will be very runny, trust me!

        Reply
    4. Sallie Tomaszewski there says

      September 23, 2018 at 6:09 pm

      I made this with mange tout added some courgettes and mushrooms and it was delicious

      Reply
    5. sylvia says

      December 15, 2017 at 8:05 am

      was absolutely delicious I did use only half a tin of the milk but thats because Im
      trying to loose weight and it was lovely. thanks for the receipe I shall be naking it again

      Reply
      • bakingqueen74 says

        December 15, 2017 at 9:29 am

        Brilliant Sylvia so pleased to hear this!

        Reply
    6. Elizabeth says

      March 09, 2016 at 10:46 am

      Mmm I love the flavours you’ve used in this dish! All my favourite things in one pot that cooks itself! Fantastic! Thank you for sharing with the no waste food challenge 🙂

      Reply
      • bakingqueen74 says

        March 09, 2016 at 9:08 pm

        Thanks Elizabeth, it’s a great way to use up all the veg!

        Reply
    7. recipesfromapantry says

      February 20, 2016 at 7:58 am

      I so dont use my slow cooker enough which is why I love seeing your recipes as they remind me to get slow cooking.

      Reply
      • bakingqueen74 says

        February 20, 2016 at 10:40 am

        It is a must for the convenience for me!

        Reply
    8. munchiesandmunchkins says

      February 19, 2016 at 8:23 pm

      Ah yum, this sounds delicious.I haven’t had slow cooked curry for ageessss. Will give this a whirl.

      Reply
      • bakingqueen74 says

        February 20, 2016 at 10:40 am

        Great Becky, I like to get people slow cooking

        Reply
    9. choclette says

      February 19, 2016 at 7:59 pm

      It’s not just you Lucy. Thank goodness, for curries, soups and stews. I love a good curry and yours sounds delicious.

      Reply
      • bakingqueen74 says

        February 20, 2016 at 10:39 am

        Am so glad it isn’t just me, I did hope so. I am eating more veggie-based meals as they are so forgiving and I can use up all the leftovers

        Reply
    10. fabfood4all says

      February 19, 2016 at 6:53 pm

      A delicious curry Lucy, I really should venture into veggie dishes in my slow cooker! Thanks for a fab #CreditCrunchMunch entry:-)

      Reply
      • bakingqueen74 says

        February 19, 2016 at 6:58 pm

        Thanks Camilla! Slow cooker is great for veg too, though often you don’t need to leave it on all day

        Reply
    11. kneadwhine says

      February 19, 2016 at 6:46 pm

      Haha – I’m totally there with the random vegetables issues! Veggie curries are so forgiving for that.

      Thanks for the link! 🙂

      Reply
      • bakingqueen74 says

        February 19, 2016 at 6:57 pm

        It is the perfect thing for them isn’t it, that or soup!

        Reply
    12. efwalt says

      February 19, 2016 at 6:36 pm

      Just added this to our meal plan for next week 😀 the OH got jealous when I made your chicken passanda but this is one he can get stuck into too.

      Reply
      • bakingqueen74 says

        February 19, 2016 at 6:40 pm

        Fab stuff! It’s great for fridge clearing

        Reply

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