This easy Slow Cooker Yellow Curry with Vegetables is a warm, comforting dish packed with tender veggies in a creamy coconut sauce. Perfect for busy days, it requires minimal effort but delivers bold flavors. Customize it with your favorite vegetables and adjust the spice level for a flexible, delicious meal the whole family will love!

Recipe Ingredients

• 100g (3½ oz) cauliflower, chopped into florets
• 1 long, thin eggplant (aubergine), sliced into 1 cm (½ inch) rounds
• 1 small red capsicum (pepper), seeds, and membranes removed and sliced into 1 cm (½ inch) strips
• 1–2 tbsp yellow curry paste, to taste
• 500ml (17 fl oz / 2 cups) coconut cream
• 125ml (4 fl oz / ½ cup) good-quality vegetable stock
• 150g (5½ oz) green beans, trimmed and cut into 3 cm (1¼ inch) lengths
• 2 small zucchini (courgettes), sliced into 1 cm (½ inch) rounds
• 150g (5½ oz) baby corn
• 1½ tbsp soy sauce
• 2 tsp grated palm sugar (jaggery) or brown sugar
• 1 small red chilli, seeded and chopped
• Fresh coriander (cilantro) leaves, for garnish
• Steamed rice, to serve

How To Make Slow Cooker Yellow Curry With Vegetables

1. Prepare the vegetables: Chop the cauliflower into florets, slice the eggplant and capsicum, and place them in the slow cooker.
2. Add the base ingredients: Stir in the yellow curry paste, coconut cream, and vegetable stock. Cover and cook on low for 2 hours, or until the cauliflower is tender.
3. Prepare remaining vegetables: While the curry is cooking, trim the green beans and cut them into 3 cm (1¼ inch) pieces. Slice the zucchini into 1 cm (½ inch) rounds.
4. Add the final ingredients: Stir in the zucchini, green beans, baby corn, soy sauce, and palm sugar. Cover and cook for another 1 hour, or until all the vegetables are tender.
5. Garnish and serve: Scatter the chopped red chilli and fresh coriander over the curry. Serve hot with steamed rice.

Recipe Tips

• Use fresh vegetables: Fresh cauliflower, zucchini, and green beans will give the best texture and flavor. Avoid using frozen vegetables as they can become too soft in the slow cooker.
• Adjust the spice level: If you like a milder curry, start with 1 tablespoon of curry paste. For more heat, add extra curry paste or chopped red chilli.
• Don’t skip the soy sauce and sugar: These ingredients balance the flavors, adding the right mix of saltiness and sweetness to the curry.
• Add vegetables in stages: Harder vegetables like cauliflower and eggplant need more time to cook, while softer ones like zucchini and green beans should be added later to keep their texture.
• Let the flavors blend: The curry tastes even better the next day as the flavors deepen. If possible, make it ahead and reheat for a richer taste!

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Whole Chicken Cooked In Cider
• Slow Cooker Vegetarian Paella
• Slow Cooker Vegetarian Chilli Beans

Slow Cooker Yellow Curry With Vegetables

Recipe by Shili MohamedCourse: , DinnerCuisine: , ThaiDifficulty: , Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

3

hours 

Calories

504.2

kcal

This easy Slow Cooker Yellow Curry with Vegetables is a warm, comforting dish packed with tender veggies in a creamy coconut sauce. Perfect for busy days, it requires minimal effort but delivers bold flavors. Customize it with your favorite vegetables and adjust the spice level for a flexible, delicious meal the whole family will love!

Ingredients

• 100g (3½ oz) cauliflower, chopped into florets

• 1 long, thin eggplant (aubergine), sliced into 1 cm (½ inch) rounds

• 1 small red capsicum (pepper), seeds, and membranes removed and sliced into 1 cm (½ inch) strips

• 1–2 tbsp yellow curry paste, to taste

• 500ml (17 fl oz / 2 cups) coconut cream

• 125ml (4 fl oz / ½ cup) good-quality vegetable stock

• 150g (5½ oz) green beans, trimmed and cut into 3 cm (1¼ inch) lengths

• 2 small zucchini (courgettes), sliced into 1 cm (½ inch) rounds

• 150g (5½ oz) baby corn

• 1½ tbsp soy sauce

• 2 tsp grated palm sugar (jaggery) or brown sugar

• 1 small red chilli, seeded and chopped

• Fresh coriander (cilantro) leaves, for garnish

• Steamed rice, to serve

Directions

• Prepare the vegetables: Chop the cauliflower into florets, slice the eggplant and capsicum, and place them in the slow cooker.
• Add the base ingredients: Stir in the yellow curry paste, coconut cream, and vegetable stock. Cover and cook on low for 2 hours, or until the cauliflower is tender.
• Prepare remaining vegetables: While the curry is cooking, trim the green beans and cut them into 3 cm (1¼ inch) pieces. Slice the zucchini into 1 cm (½ inch) rounds.
• Add the final ingredients: Stir in the zucchini, green beans, baby corn, soy sauce, and palm sugar. Cover and cook for another 1 hour, or until all the vegetables are tender.
• Garnish and serve: Scatter the chopped red chilli and fresh coriander over the curry. Serve hot with steamed rice.