This easy Slow Cooker Mild Southern Indian Vegetable Curry is a hearty, nutritious meal perfect for busy days. Packed with creamy coconut milk, tender vegetables, and a hint of spice, it’s simple to make with common ingredients. Serve it with rice, naan, and crunchy cashews for extra flavor and texture.

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Recipe Ingredients

• 2 tablespoons vegetable oil
• 2 brown onions, halved and thinly sliced
• 4 garlic cloves, crushed or finely chopped
• 5 cm (2 inch) piece fresh ginger, peeled and finely grated
• ½ bunch coriander (cilantro)
• 1 tablespoon ground coriander
• ¼ teaspoon ground fenugreek (optional)
• ½ cinnamon stick or ½ teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• 1 teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 bunch baby carrots, scrubbed, ends trimmed, left whole or 3 medium carrots, chopped into 1cm (½ inch) slices
• 600 g (1 lb 5 oz) waxy potatoes, cut into bite-sized pieces
• 3 tomatoes, coarsely chopped
• 400 ml (14 fl oz) tin coconut milk, shaken
• 100 g (3½ oz) raw cashew nuts
• 150 g (5½ oz) frozen peas, thawed
• Steamed basmati rice, to serve
• Naan, to serve (optional)
• 1 long green chilli, thinly sliced, to serve (optional)

How To Make Slow Cooker Mild Southern Indian Vegetable Curry

1. Prepare the Vegetables: Heat the oil in the insert pan of a slow cooker or a frying pan over medium heat. Add the onion, garlic, and ginger and cook for 10 minutes, or until the vegetables have softened slightly, stirring occasionally. Meanwhile, coarsely chop the coriander leaves and finely chop the stems, keeping them separate.
2. Cook the Spices: Add all the dry spices, salt, and pepper to the pan and cook for 1 minute, stirring to combine.
3. Transfer to Slow Cooker: Return the insert pan, if using, to the slow cooker, or transfer the vegetable mixture to the slow cooker. Add the carrots, potatoes, tomatoes, coriander stalks, and coconut milk. Add 300 ml (10½ fl oz) of water to the coconut milk tin, swirl it around, and pour into the slow cooker. Stir to combine. Cover and cook on high for 3 hours.
4. Toast the Cashews: While the curry is cooking, place the cashew nuts in a cold small frying pan over medium heat. Toast, tossing regularly for 3–4 minutes or until golden. Cool slightly, then coarsely chop.
5. Add Final Ingredients: Once the vegetables are tender, add the peas and half the coriander leaves, if desired, and cook for a further 10 minutes.
6. Serve: Serve the curry with rice and naan, if desired. Scatter over the cashew nuts, remaining coriander, and chilli, if using.

Recipe Tips

• Toast the cashews: Always toast the cashew nuts until golden before adding them to the curry. This enhances their flavor and adds a nice crunch to the dish.
• Use waxy potatoes: Waxy potatoes hold their shape better in the slow cooker, making them perfect for this curry. Avoid starchy potatoes as they may break down too much.
• Adjust the spice level: If you prefer a milder curry, use less cinnamon and green chili, or omit them altogether. You can always add more spices later if needed.
• Finely chop the coriander stems: The stems of coriander (cilantro) have a lot of flavor. Don’t skip this step, as it adds an extra layer of taste to the curry.
• Check cooking time: Slow cookers vary in temperature, so after 2.5 hours, check the vegetables to ensure they are tender. If not, continue cooking until they soften perfectly.

Recipe FAQs and Variations

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