Slow Cooker Vegetable Curry

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

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4.72 from 14 votes

Slow Cooker Vegetable Curry

A delicious sweet potato, cauliflower and green bean curry with coconut milk, with a thick spicy coconut sauce.

Course Main Course

Cuisine Slow Cooker

Prep Time 10

Cook Time 6

Total Time 6 10

Servings

Calories 138kcal

Author Lucy Allen | BakingQueen74

Equipment

large oval slow cooker

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

Instructions

Place the garlic, ginger and spices in a large bowl.
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
Add the coconut milk and tomato purée and mix well to combine all the ingredients.
400 g tin reduced fat coconut milk, 3 tbsp tomato purée
Place the onion, sweet potatoes, carrots and other vegetables (except the green beans) in the slow cooker pot.
1 red onion, 2 large sweet potatoes, 2 medium carrots, 150 g of mixed broccoli/carrot/baby corn
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.
75 g green beans
Mix well and serve with rice and/or naan bread, with fresh coriander to serve.
fresh coriander

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.

Nutrition