Slow Cooker Vegetable Curry Recipe • #slowcookerrecipe

Slow Cooker Vegetable Curry Recipe

A healthy slow cooker recipe with tons of vegetables in a creamy coconut curry broth.
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Prep Time 25 mins
Cook Time 6 hrs
Total Time 6 hrs 25 mins
Course Main Course
Cuisine Dairy Free, Gluten Free, vegetarian


  • 1 onion, diced
  • 1 tablespoon olive oil
  • 1 teaspoon fresh ginger, finely diced
  • 3 cloves of garlic, minced
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon curry powder, or red curry paste
  • 7 cups of veggies, chopped*
  • 1 can chickpeas, drained and rinsed
  • 1 can diced tomatoes
  • 2 cups chicken broth
  • 1 tablespoon salt

before serving

  • 1 can coconut milk, full fat works best for this recipe
  • 8 ounces fresh spinach


  • Saute the onions, garlic, and ginger in oil over medium heat for about 5 minutes or until onion is translucent. Add 1/2 of the salt, cayenne and curry. Cook, while stirring, for 2-3 more minutes. Add 1/4 cup of the vegetable broth to get all of the bits of seasoning off of the pan then add this to the slow cooker.
  • Add remaining broth and remaining salt to the slow cooker, along with drained chickpeas and tomatoes with their juices. Add in all of the prepared vegetables.
  • Cook on low for 6 hours then add in the coconut milk and spinach. Cook for another 10-20 minutes or until spinach is wilted. Then serve over rice, quinoa or by itself!


Almost any vegetable may be used here. I use 1/2 head cauliflower, 1 stem of broccoli, 1/2 butternut squash, 1 cup green beans, and 1 bell pepper) Potatoes also work well as do root vegetables, carrots, eggplant, zucchini and probably just about whatever you have on hand. Frozen or pre-chopped will cut back on the prep time.
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