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Slow Cooker Vegetable Curry

slow cooker vegetable curry

My love of curries began in college when I lived in the heart of an Indian neighborhood in New York. My dorm was sandwiched around several vegetarian Indian restaurants and I often chose a nice warm curry over the cafeteria food or the more traditional cheap pizza.

Now that I have my own kitchen, I love to cook up delicious curries at home. Full of flavor, they never cease to please. This vegetable curry cooked in the slow cooker is easy to prepare and smells amazing when you come home after a long day at work.

Related: 8 Easy Slow Cooker Dinners for Busy Nights

  • Duration
  • Cook Time
  • Prep Time
  • 8-10 PeopleServings


  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 5 cloves garlic chopped
  • 2 tablespoon ginger chopped
  • 2.5 tablespoon curry
  • 2 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 2 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 2 medium potatoes peeled and cubed
  • 2 carrots peeled and cut up
  • 1 can chickpeas rinsed and drained
  • 1 yellow squash cubed
  • 1 zucchini cubed
  • 1/2 head cauliflower cut up
  • 1 can diced tomatoes
  • 1.5 cup vegetable broth
  • 1 can coconut milk
  • 2 cup spinach leaves
  • 1 cup frozen peas


Heat up the vegetable oil in a small sauté pan.

Add in the onions and chopped ginger and sauté a few minutes.

Add in the spices and cook a few more minutes. Remove from heat.

Place cut up veggies (except for peas and spinach) in the slow cooker.

Stir onion and spice mixture in to the veggies.

Add in the canned ingredients and the vegetable broth.

Cook on low for 6-8 hours.

About 20 minutes before serving add in the spinach and the peas.

Serve with Basmati rice.