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Bowl of Slow Cooker Vegetable Curry with chickpeas, sweet potatoes, and spinach garnished with lime

Slow Cooker Vegetable Curry

This Slow Cooker Vegetable Curry is a time-saving dish that delivers a hearty and flavorful meal with minimal effort. Perfect for busy weeknights, this easy vegan curry recipe is not only delicious but also customizable to fit your dietary needs.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 medium onion, finely chopped
  • 3 cups peeled, chopped sweet potato
  • 2 14-oz cans chickpeas, drained and rinsed
  • 3 cups cauliflower florets
  • 1 tablespoon grated fresh ginger
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon granulated garlic powder
  • 1 tablespoon madras curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon kosher salt
  • 2 tablespoons tomato paste
  • 1 cup vegetable broth
  • 1/4 cup unsweetened coconut milk
  • 1/4 cup unsweetened coconut milk To Add at the End
  • 2 cups packed baby spinach
  • 1 cup frozen, defrosted green peas
  • 1 lime juiced
  • 1 teaspoon kosher salt

Method
 

  1. Add the onion, garlic powder, ginger, turmeric, curry powder, garam masala, salt, sweet potato, chickpeas, cauliflower, tomato paste, 1/4 cup coconut milk, and broth to a 6-quart slow cooker.
  2. Stir everything to combine evenly.
  3. Cover and cook on high for 3-4 hours or low for 4-5 hours. Check vegetables early to prevent overcooking.
  4. Uncover and add spinach, peas, 1/4 cup coconut milk, 1 teaspoon salt, and lime juice. Stir to wilt the spinach.
  5. Taste and adjust with extra salt or lime juice as needed.
  6. Serve hot on its own or with fluffy rice, fresh cilantro, and lime wedges for garnish.

Notes

Pro tip: Spray the inside of your slow cooker with non-stick spray for easy cleanup!