Slow Cooker Indian-spiced Vegetable Curry

This easy and nutritious Slow Cooker Indian-Spiced Vegetable Curry is the perfect comfort meal for busy days. Packed with creamy coconut milk, hearty sweet potatoes, and chickpeas, it’s simple to make with pantry staples. Adjust the spices to your taste for a dish that’s both versatile and delicious!

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Recipe Ingredients

1 large head cauliflower, cut into bite-sized pieces
1 red bell pepper, thinly sliced
1 small onion, chopped
2 large sweet potatoes, peeled and chopped
1 (15-oz [425-g]) can of chickpeas, drained
2 cups (480 ml) vegetable broth
2 cloves garlic, minced
2 tbsp (13 g) curry powder
1 cup (240 ml) tomato puree
2 cups (370 g) uncooked Basmati rice
1 (14-oz [414-ml]) can of unsweetened coconut milk
Salt and pepper, to taste

How To Make Slow Cooker Indian-spiced Vegetable Curry

Prepare the Vegetables: Add the cauliflower, bell pepper, onion, sweet potatoes, and chickpeas to your 6-quart (6-L) slow cooker.
Make the Curry Sauce: Stir together the vegetable broth, garlic, curry powder, and tomato puree in a medium bowl. Pour the mixture over the vegetables in the slow cooker and stir well. Cover and cook on high for 4 hours or on low for 8 hours.
Cook the Rice: Prepare the rice according to the package directions.
Add the Coconut Milk: Stir the coconut milk into your slow cooker and season with salt and pepper to taste.
Serve: Serve the curry over the cooked rice. Enjoy!

Recipe Tips

Cut Vegetables Evenly: Make sure to cut the vegetables into similar-sized pieces so they cook evenly and are tender at the same time.
Adjust the Curry Powder: If you prefer a milder curry, use less curry powder, or for more heat, add a pinch of chili powder.
Check the Sweet Potatoes: Sweet potatoes may cook faster or slower depending on size. Check them for tenderness towards the end of the cooking time.
Stir the Coconut Milk Carefully: When adding the coconut milk, stir gently to avoid breaking up the vegetables too much.
Serve with a Garnish: Top your curry with fresh herbs like cilantro or a squeeze of lime for an added burst of flavor!

Recipe FAQs and Variations

Can I Use Other Vegetables?

Yes, feel free to swap in veggies like carrots, peas, or zucchini. Just make sure to adjust the cooking time based on the size of the vegetables.

Can I Make This Curry Spicier?

Yes, you can add more curry powder or some fresh chili peppers to increase the heat level. Adjust it to your liking!

Can I Use Another Type of Rice?

While Basmati rice is best, you can use any long-grain rice like jasmine or brown rice. Just note that cooking times may vary.

Can I make this recipe vegan?

This recipe is already vegan as long as you use vegetable broth and ensure your curry powder doesn’t contain non-vegan ingredients.

Can I Freeze Leftovers?

Yes, you can freeze this curry for up to 3 months. Just be sure to let it cool completely before transferring to an airtight container.

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