Slow-Cooker Vegetable Curry

Curry isn’t a single dish; it’s really a family of spiced stews, each defined by a fragrant mix of aromatics and seasonings rather than one standard formula. Many curry recipes call for a jarred powder, but in this slow-cooker vegetable curry recipe, flavor comes from individual spices—turmeric for earthiness, cinnamon for warmth, coriander for citrusy lift and cayenne for heat—so you can taste their complexity as they meld together. Garlic, onion and ginger lay the foundation, while tomato paste adds depth and a gentle acidity.

The slow cooker takes over from there, coaxing sweetness from carrots and sweet potatoes, softening cauliflower until it’s tender, and letting chickpeas soak up the flavors of the spices. Coconut milk rounds everything out with a velvety finish, while cilantro and lime add brightness. The result is a richly spiced, homemade curry that tastes fresher and more vibrant than anything you’d get from a premixed powder. Plus, heart-healthy slow-cooker recipes like this often make enough to pack away for leftovers (it freezes well, too).

Slow-Cooker Vegetable Curry Ingredients

• Canola oil: Canola is a neutral cooking oil that allows other flavors to bloom. It adds a touch of richness without overpowering the dish.
• Aromatics: Onion and minced garlic blend seamlessly into the sauce.
• Spices: Many curry recipes call for ground coriander, cinnamon, ginger, turmeric and cayenne pepper. Coriander adds a citrusy, slightly floral note; cinnamon contributes a subtle sweetness and warmth; ginger introduces gentle heat and a zesty lift; turmeric lends an earthy, slightly bitter flavor and gives the dish its vibrant golden color; and cayenne delivers a touch of fiery heat that cuts through the rich coconut milk.
• Tomato paste: Tomato paste adds concentrated acidity and umami that strengthen the base of the sauce. Its deep red color also enhances the curry’s visual appeal. Cooking the tomato paste with the spices intensifies its flavor.
• Garbanzo beans (chickpeas): Chickpeas supply a hearty texture and plant-based protein that make the curry filling. When mashed, they thicken the sauce for a creamier consistency.
• Vegetables: This hearty stew features sweet potatoes, cauliflower, carrots and tomatoes. Make sure to use sweet potatoes and not yams (there is a difference!). Frozen cauliflower florets work perfectly fine here. The best types of tomatoes are plum tomatoes or on-the-vine tomatoes from the grocery store. In a pinch, use drained canned diced tomatoes.
• Chicken broth: Chicken broth infuses the curry with savory, umami-rich flavor and provides enough liquid to braise the vegetables evenly. Use your favorite store-bought brand, or homemade chicken broth if you have some on hand.
• Light coconut milk: Coconut milk brings creaminess and a hint of tropical sweetness without overwhelming the spices. Its fat content smooths out the sauce and ties flavors together.
• Seasonings: Salt and pepper heighten the flavors of the spices and vegetables, and ensure the curry tastes balanced.
• Fresh cilantro: Cilantro adds a burst of herbal brightness at the finish. Its fresh flavor contrasts with the long-cooked vegetables. If you’re one of many who think cilantro tastes like soap, use parsley instead.
• Cooked brown rice: Rice serves as a hearty base that absorbs the flavorful sauce. Its nutty character complements the earthiness of the curry. The best way to cook rice is with a rice cooker, but making it on the stove works well, too.
• Lime wedges: When squeezed over the curry, lime juice brings tang and freshness. This acidity balances the richness of coconut milk.
• Plain yogurt (optional): Yogurt offers a cool, creamy counterpoint to the curry’s heat. It can also add tanginess that complements the spices.

Directions

Step 1: Saute aromatics and bloom the spices

In a large skillet, heat the oil over medium heat. Saute the onion until it’s soft and lightly browned, five to seven minutes. Add the garlic and spices, and cook and stir for one minute. Stir in the tomato paste and cook for one minute. Transfer the mixture to a 5- or 6-quart slow cooker.

Step 2: Finish it in the slow cooker

Mash one can of beans until it’s smooth, then and add it to the slow cooker. Stir in the remaining beans, sweet potato, cauliflower, carrot, tomatoes, broth, coconut milk, pepper and salt. Cook, covered, on low until the vegetables are tender, five to six hours.

Step 3: Serve the curry

Sprinkle the curry with cilantro. Serve it with rice, lime wedges and, if desired, yogurt.

Slow-Cooker Vegetable Curry Variations

• Swap the protein: Replace one can of chickpeas with cubed, cooked chicken for a heartier curry that still keeps the vegetables front and center.
• Turn up the heat: To give the curry more spice, stir in extra cayenne or a chopped fresh jalapeno or serrano pepper.
• Tone down the heat: Reduce or omit the cayenne pepper for a milder version.
• Make it creamier: Use full-fat coconut milk for a more decadent sauce and silkier texture.
• Add leafy greens: Stir in a few handfuls of fresh spinach or kale during the last 10 minutes of cooking for added color and nutrients.
• Try another grain: For a new base, serve the curry over quinoa, couscous or cauliflower rice instead of brown rice.

How to Store Slow-Cooker Vegetable Curry

Store the vegetable curry by transferring cooled leftovers into airtight containers and keeping them in the refrigerator. Dividing it into smaller containers makes it easier to reheat single portions. The vegetable curry will last three to four days in the refrigerator.

Can you freeze vegetable curry?

Yes, vegetable curry freezes well. Store cooled vegetable curry in airtight containers or freezer-safe bags for up to three months.

How should you reheat slow-cooker vegetable curry?

Reheat vegetable curry gently on the stovetop over medium heat or in the microwave until it reaches 165°F. Stir it occasionally so the sauce heats evenly and the vegetables don’t break down too much.

Slow-Cooker Vegetable Curry Tips

Can I use curry powder instead of all the individual spices?

For convenience, you can use curry powder instead of individual spices. Use 2 to 3 tablespoons of curry powder instead of the coriander, cinnamon, ginger, turmeric and cayenne. The flavor will be a bit more uniform than with individual spices, but it will still have a warm, spiced depth.

How else can you make vegetable curry?

If you don’t want to use a slow cooker, make vegetable curry on the stovetop or in an Instant Pot. On the stovetop, complete Step 1 using a Dutch oven rather than a skillet, then simmer all the ingredients for 30 to 40 minutes until the vegetables are tender. With an Instant Pot, you can complete Step 1 using the saute function, then pressure-cook everything together in about 10 minutes. Finish by naturally releasing the pressure.

What can you serve with vegetable curry?

Vegetable curry is delicious when scooped up with warm naan or other flatbreads. It also pairs nicely with sides like chutney, cooling cucumber raita, or a comforting bowl of dal.