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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 classic slow cooker vegetable curry based on sweet potato, cauliflower and green beans, with a warming tomato and spice base. This Indian-style curry is rich, comforting, and perfect for an easy family dinner. Easy to adapt to different veg.
Course Main Course
Cuisine Slow Cooker
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 4
Calories 138kcal
Author Lucy Allen | BakingQueen74

Equipment

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.
Freezing - Can be frozen for 3-6 months for best results.
Storage - If you have leftovers, keep them refrigerated in a tub for up to 3 days.

Nutrition

Calories: 138kcal | Carbohydrates: 30g | Protein: 4g | Fat: 1g | Sodium: 95mg | Potassium: 640mg | Fiber: 7g | Sugar: 7g | Vitamin A: 16730IU | Vitamin C: 29.9mg | Calcium: 79mg | Iron: 2.8mg