Slow Cooker Vegetable Curry

This curry is vegan, gluten-free, and dairy-free. Ever since we changed our eating habits and started incorporating more plants in our diet, I become obsessed with curries. I make all kinds of curries! Below I’m listing my favorite curries that you will also love:

Sweet potato curry (my absolute favorite!)Aubergine and chickpea curry (this one is amazing, please try it!)Pumpkin curryButternut squash curry with kaleKidney bean curry (easy, requires very basic ingredients, and cheap)Coconut curry (Indian inspired, sooo good!)Chickpea and potato curryInstant Pot pumpkin curry with red lentilsCurry superfood bowl with quinoaMild Chickpea Curry

The Ingredients

Back to this slow cooker vegetable curry. First of all, you can use any vegetables that you like! When I have a “clean out my fridge” days, I make curries because they’re so versatile and everything tastes good if it’s curry. And that’s basically what I did here. I had a cauliflower head that has seen better days, some sugar snap peas, a few mushrooms, baby corn, and 5 baby new potatoes. Add to that a can of diced tomatoes, and half a can of coconut milk, a few spices, and that’s it!

How to make a slow cooker vegetable curry

First of all, you need a slow cooker. It doesn’t matter which slow cooker you are using, in fact, mine is very basic. So as long as it has a high and low option then you’re good to go. Prep your vegetables. I cut my new baby potatoes in halves and the cauliflower head into florets. So chop everything in bite-sized vegetables. To make any curry, always start with a diced onion, minced garlic, and chopped ginger. Ideally, you need to saute these together on a small pan with a little bit of vegetable oil. And that was what I did for this recipe. But if you don’t have time for that, you can just add these ingredients to the slow cooker. However, I strongly recommend that you saute them to release the flavors and then add to the slow cooker. Add the onion, garlic, ginger to the slow cooker. Followed by diced tomatoes, half a can of coconut milk (I use full fat), water, and the prepped vegetables. Add the spices. I use turmeric, garam masala, cumin, salt, and pepper (you can use just garam masala and omit the turmeric and cumin if you don’t have any oh hand). Give everything a quick stir, cover with the lid and start the slow cooker. 3 hours on high, or 6 hours on low. Once it’s ready, open the lid, give it a stir and have a taste. Adjust seasonings to your preference and serve with white basmati rice, brown rice, warm naan, or chapatis.