Slow Cooker Vegetable Curry Recipe

Craving a flavorful and healthy meal without spending hours in the kitchen? This Slow Cooker Vegetable Curry recipe is your answer! This easy-to-make curry allows you to enjoy a delicious and aromatic vegetarian dish with minimal effort, perfect for busy weeknights and meal prepping. Get ready for a taste explosion!

What is Slow Cooker Vegetable Curry?

Slow Cooker Vegetable Curry is a wonderfully convenient and flavorful dish where a medley of fresh vegetables simmers in a fragrant blend of spices, coconut milk, and tomatoes. The beauty of this recipe lies in its simplicity; you simply chop the vegetables, add them to the slow cooker with the other ingredients, and let it cook for several hours, infusing all those lovely flavors together.

This results in a tender, flavorful, and aromatic curry that’s both healthy and incredibly satisfying. It is a fantastic way to eat more vegetables and explore the vibrant tastes of Indian cuisine without the fuss. The slow cooking process also intensifies the spices. The best part? It’s incredibly customizable – you can swap out vegetables based on what you have on hand and adjust the spice level to your preference.

Key Ingredients for Slow Cooker Vegetable Curry:

Here’s what you’ll need to create your own delicious Slow Cooker Vegetable Curry:

• 1 tablespoon olive oil: For sautéing the onions and garlic, adding depth to the flavor base.
• 1 large onion, chopped: Forms the aromatic foundation of the curry.
• 2 cloves garlic, minced: Adds pungency and another layer of flavor.
• 1 inch ginger, grated: Provides warmth and a slightly spicy kick.
• 1 red bell pepper, chopped: Adds sweetness and color.
• 1 green bell pepper, chopped: Contributes a slightly different flavor and visual appeal.
• 1 (14.5 ounce) can diced tomatoes, undrained: Forms the base of the sauce.
• 1 (13.5 ounce) can coconut milk: Adds creaminess and richness. Use full-fat for the best flavor and texture.
• 1 cup vegetable broth: Thinns the sauce and adds more flavor.
• 1 cup cauliflower florets: Adds a hearty and nutritious element.
• 1 cup broccoli florets: Similar to cauliflower, adds another cruciferous vegetable.
• 1 cup frozen peas: Adds a touch of sweetness and vibrant green color. Add during the last 30 minutes of cooking.
• 1 cup chopped potatoes (Yukon Gold or Red): Adds a creamy, hearty element.
• 1 teaspoon turmeric powder: Adds color, flavour, and anti-inflammatory properties.
• 1 teaspoon cumin powder: Earthy and warm, a staple in curry powders.
• 1 teaspoon coriander powder: Adds a bright, citrusy note.
• 1/2 teaspoon garam masala: A complex spice blend that adds depth and warmth. Add more to taste.
• 1/4 teaspoon cayenne pepper (optional): For a touch of heat. Adjust to your preference.
• Salt and pepper to taste: To enhance all the flavors.
• Fresh cilantro, chopped (for garnish): Adds freshness and a pop of color.

How to Make Slow Cooker Vegetable Curry:

This Slow Cooker Vegetable Curry is incredibly easy to prepare. It’s all about chopping, dumping and forgetting! The slow cooker does all the work, transforming simple ingredients into a complex and flavorful dish. The recipe requires only about 15 minutes of prep time. The result is a creamy, rich, and deeply satisfying curry perfect served over rice or quinoa. Get ready to enjoy a delicious and healthy meal with minimal effort.

Step-by-Step Instructions:

1. Sauté Aromatics (Optional but Recommended): Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, (about 5 minutes). Add minced garlic and grated ginger and cook for another minute until fragrant. This step develops the flavors before they go into the slow cooker.
2. Combine Ingredients in Slow Cooker: Transfer the sautéed onion, garlic, and ginger to the slow cooker. Add diced tomatoes, coconut milk, vegetable broth, cauliflower florets, broccoli florets, chopped potatoes, bell peppers, turmeric powder, cumin powder, coriander powder, garam masala, cayenne pepper (if using), salt, and pepper to the slow cooker.
3. Stir and Cook: Stir well to combine all the ingredients. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
4. Add Frozen Peas: During the last 30 minutes of cooking, stir in the frozen peas. This ensures they don’t become mushy.
5. Taste and Adjust: Once the vegetables are tender, taste the curry and adjust seasoning as needed. Add more salt, pepper, garam masala, or cayenne pepper to taste.
6. Serve and Garnish: Serve hot over rice, quinoa, or naan bread. Garnish with fresh cilantro.

Why You’ll Love This Slow Cooker Vegetable Curry:

This Slow Cooker Vegetable Curry is a guaranteed winner for several reasons. First and foremost, the flavor is incredible. The combination of aromatic spices, creamy coconut milk, and tender vegetables creates a symphony of taste that is both comforting and exciting.

Secondly, making this curry at home is incredibly cost-effective. Restaurant curries can be pricey, but with this recipe, you can enjoy a generous portion of deliciousness for a fraction of the cost. Plus, you control the ingredients, ensuring a healthier and more wholesome meal.

Finally, the toppings add a special touch. Fresh cilantro brightens up the dish, while a dollop of plain yogurt (or coconut yogurt for a vegan option) adds a cooling contrast to the spices. A squeeze of lime juice provides a zesty finish.

If you enjoy this recipe, you might also like my Slow Cooker Chicken Tikka Masala. It offers a similar level of convenience and flavor, but with chicken as the main protein.

Ready to ditch takeout and embrace the flavors of homemade curry? Give this Slow Cooker Vegetable Curry a try – you won’t be disappointed!

What to Serve Slow Cooker Vegetable Curry With:

This Slow Cooker Vegetable Curry is delicious on its own, but it’s even better when served with the right accompaniments. Here are a few ideas:

• Rice: Basmati rice is a classic choice, but brown rice or jasmine rice also work well.
• Naan bread: Perfect for scooping up the delicious curry sauce.
• Quinoa: A healthy and protein-rich alternative to rice.
• Plain Yogurt/Coconut Yogurt: A dollop of yogurt adds a cooling and creamy element to balance the spices, especially if you’ve added cayenne pepper.
• Mango Chutney: A sweet and tangy chutney provides a delightful contrast to the savory curry.

Top Tips for Perfecting Slow Cooker Vegetable Curry:

Here are some tips to ensure curry success:

• Adjust the Spice Level: This recipe uses a mild amount of cayenne pepper. If you prefer a spicier curry, increase the amount of cayenne pepper or add a pinch of chili flakes. If you prefer it less spicy, omit altogether.
• Customize the Vegetables: Feel free to swap out vegetables based on what you have on hand. Sweet potatoes, spinach, chickpeas, or green beans would all be great additions.
• Use Full-Fat Coconut Milk: Full-fat coconut milk provides the best flavor and creaminess. If you use light coconut milk, the curry may not be as rich.
• Don’t Overcook: Overcooking the vegetables can result in a mushy curry. Check the vegetables periodically and adjust the cooking time as needed. Using a mix of root vegetables such as potato and softer vegetables like bell pepper helps.
• Brown the Vegetables: While not essential, browning the vegetables before adding them to the slow cooker can add depth of flavor.

5 Facts about Slow Cooker Vegetable Curry:

1. Nutrient-Rich: Packed with vitamins, minerals, and fiber from the variety of vegetables.
2. Customizable: Easily adaptable to dietary preferences, from vegan to gluten-free.
3. Aromatic Spices: Uses a complex blend of spices like turmeric, cumin, and coriander for unique flavours.
4. Convenient: A simple slow cooker recipe for a hands-off cooking process.
5. Great for Meal Prep: Perfect for making ahead and enjoying throughout the week.

Storing and Reheating Tips:

Storing:

• Refrigerate: Allow the curry to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
• Freeze: For longer storage, transfer the cooled curry to a freezer-safe container or freezer bag. Store in the freezer for up to 2-3 months.

Reheating:

• Stovetop: Reheat the curry in a saucepan over medium heat, stirring occasionally, until heated through.
• Microwave: Reheat individual portions in the microwave, stirring occasionally, until heated through.
• From Frozen: Thaw the curry in the refrigerator overnight before reheating. Alternatively, you can reheat it directly from frozen in a saucepan over low heat, stirring frequently, until heated through. Add a splash of water or vegetable broth if the curry becomes too dry.

Final Thoughts:

This Slow Cooker Vegetable Curry is a fantastic way to enjoy a healthy, delicious, and convenient meal. With its customizable ingredients and hands-off cooking method, it’s perfect for busy weeknights and meal prepping. So, gather your ingredients, fire up your slow cooker, and get ready to savor the flavors of this incredible dish!

try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest

Slow Cooker Vegetable Curry FAQs:

Q: Can I make this curry vegan?

A: Absolutely! This recipe is naturally vegan if you ensure your vegetable broth is vegan-friendly.

Q: Can I use different vegetables?

A: Yes! Feel free to substitute or add any vegetables you like. Sweet potatoes, spinach, chickpeas, and green beans are great options.

Q: Can I double this recipe?

A: Yes, you can easily double the recipe to feed a larger crowd or to have leftovers for the week.

Q: Can I make this in an Instant Pot?

A: Yes! You can adapt this recipe for the Instant Pot. Sauté the onions and garlic in the Instant Pot, then add the remaining ingredients. Cook on high pressure for 8-10 minutes, followed by a natural pressure release for 10 minutes.

Q: How spicy is this curry?

A: This recipe is mildly spicy. You can adjust the amount of cayenne pepper to your taste.