Slow Cooker Veggie Curry is a meatless dish (with 7 veggies) cooked in a coconut/curry sauce. Serve with rice for a delicious, filling meal.
Slow Cooker Veggie Curry is a meatless dish (with 7 veggies) cooked in a coconut/curry sauce. Serve with rice for a delicious, filling meal.

Are you trying to eat more vegetables this year or are you looking for a new meatless dish with lots of flavor? Well today I want to share a recipe for vegetable curry that is cooked in a slow cooker.

I originally saw the recipe in a monthly mailer that came through the mail to our home, and thought it sounded good. I only made a couple minor changes to suit our taste, and now we love this dish!

Honestly this is such an EASY meal to make. The “hardest” part (if you want to call it that) is chopping and slicing the veggies. There’s seven different vegetables in this dish (2 are from cans), so if you can handle that little bit of prep, you’re good to go!

After the veggies are prepped, the rest of the ingredients are combined with them in a slow cooker. The veggie curry cooks on LOW for 4 hours, and then it’s ready to be served (with rice). That’s it – you can paint your home, watch a movie, or crochet a keepsake quilt while it’s cooking (ha ha).

I am not a vegetarian, but I LOVE this vegetable-based main dish. It’s easy to make, so that’s a win-win in my book. Here’s how to make slow cooker veggie curry.

Prep Veggies For Crockpot

You will use cauliflower, canned green beans, sweet potato, red onion, tomato, canned garbanzo beans (chickpeas), and shredded carrots for this veggie curry.

Almost all of the prep work for this dish is simply chopping, slicing and shredding the vegetables! Toss them into your slow cooker after you prep each one.

Even though this is a meatless dish, the addition of the garbanzo beans add a nice dose of plant-based protein, which is wonderful news!

Seven types of vegetables are prepped then put in a slow cooker.

Once the veggies have been added to the slow cooker, add one can of coconut milk and 3 cups of vegetable broth. TIP: Stir the thick coconut milk IN THE CAN before adding it to the slow cooker.

NOTE: If you use vegetable broth in the curry sauce, this dish is entirely vegetarian. However, if that’s not an issue (or it’s more convenient), you can substitute 3 cups of chicken broth.

Coconut milk and vegetable broth are added to the slow cooker.

Build The Sauce

Now it’s time to add the seasonings which give the slow cooker veggie curry GREAT flavor!  Add curry powder, ground turmeric, salt and pepper to the slow cooker.

Stir all the ingredients together very well in the slow cooker. The coconut milk, broth and spices will combine to form a creamy, mildly spiced curry sauce.

Curry powder, turmeric, salt and pepper are added to the slow cooker.

Time To Let It Cook!

Lock the lid in place, and cook the slow cooker veggie curry for 4 hours on LOW HEAT. This will cook it low and slow, so the vegetables become tender and well-seasoned with the curry sauce.

All ingredients are combined in the slow cooker and cooked 4 hours.

When it is finished cooking, open the lid and give everything a stir. The sauce will have become golden in color and the veggies should be really hot and fork-tender.

The slow cooker veggie curry is colorful when the dish is finished cooking.

Serve The Slow Cooker Veggie Curry

I totally recommend serving this veggie curry with cooked rice (white or brown). For each serving, pack cooked rice into a half cup measuring cup, then carefully turn it over in the middle of an individual serving bowl. This forms a mound of rice in the center of each bowl.

Use a slotted spoon to remove veggies from the slow cooker and arrange them around each mound of rice in the bowls. Spoon curry sauce over the veggies in each bowl, so there’s plenty of sauce to enjoy.

Garnish the rice with fresh cilantro for a nice pop of added color! Serve hot, and enjoy this delicious meal.

Slow Cooker Veggie Curry is served with white rice in the middle of the bowl.A filling meal of slow cooker veggie curry, with white steamed rice.

I really hope you give this recipe a try because it tastes wonderful, and with the added rice it is a filling main dish I believe you’ll enjoy.

The leftovers can be stored for several days in an airtight container in the refrigerator. Any leftovers can also be easily reheated in a microwave.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and I hope you have a GREAT day!

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Original source: Chef John, via Kroger’s monthly mailer “mymagazine” (January edition-cut out the recipe-year unknown)


0 from 0 votes
Slow Cooker Veggie Curry
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins

Slow Cooker Veggie Curry is a meatless dish (with 7 veggies) cooked in a coconut/curry sauce. Serve with rice for a delicious, filling meal.

Category: Entree, Main Dish
Cuisine: All Cuisines
Keyword: slow cooker, veggie curry
Servings: 4 servings
Calories Per Serving: 324 kcal
Author: JB @ The Grateful Girl Cooks!
  • 1 head cauliflower cut in florets
  • 14 ounces canned garbanzo beans (chickpeas) =1 can, drained/rinsed
  • 14.5 ounces green beans (canned) = 1 can, drained
  • 1 medium sweet potato peeled, chopped in 1" pieces
  • 1 medium red onion cut in half, sliced thin
  • 1 medium tomato diced
  • ½ cup shredded carrot
  • 3 cups low sodium vegetable broth use chicken broth if desired
  • 13.5 ounces light coconut milk (canned) use full fat if desired
  • teaspoons curry powder
  • teaspoons turmeric
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • fresh cilantro (for garnish-optional)
To serve: fresh cilantro and steamed rice (optional, but good!)
    1. Prep all 7 veggies and place them into a slow cooker.

    2. Add coconut milk and vegetable broth. TIP: Stir the thick coconut milk IN THE CAN before adding it to the slow cooker.

    3. Add curry powder, turmeric, salt and pepper. Stir all ingredients together very well. The coconut milk, broth and spices will form a creamy curry sauce.

    4. Lock lid in place; cook 4 hours on LOW HEAT. Stir once, halfway through the cooking time (if it is convenient for you to do so). When done, remove lid and give everything another good stir. Sauce will be golden in color and veggies should be tender.

    5. Serve with a side of rice, and garnish with a sprig of cilantro, if desired. (see blog post for suggested presentation). Enjoy!

    Recipe Notes

    NOTE: The caloric calculation does not include the rice.

    Nutrition Facts
    Slow Cooker Veggie Curry
    Amount Per Serving (1 (1/4 of total))
    Calories 324 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 7g44%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 1032mg45%
    Potassium 1181mg34%
    Carbohydrates 51g17%
    Fiber 14g58%
    Sugar 12g13%
    Protein 12g24%
    Vitamin A 11679IU234%
    Vitamin C 91mg110%
    Calcium 144mg14%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Slow Cooker Veggie Curry is a meatless dish (with 7 veggies) cooked in a coconut/curry sauce. Serve with rice for a delicious, filling meal.

    Slow Cooker Veggie CurrySlow Cooker Veggie Curry

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