Slow Cooker Vegetable Curry

There’s something incredibly comforting about a warm bowl of Slow Cooker Vegetable Curry. It whispers cozy evenings and family gatherings. I remember the first time I made it; the aroma wafted through my kitchen, luring everyone in. Each bite brings a medley of flavors that dance on your palate, making your taste buds sing. As the days grow shorter and the nights chillier, this dish becomes my go-to for a satisfying meal that requires minimal effort. With just a few fresh ingredients and a reliable slow cooker, you can create a dish that feels like a warm hug on a cold day.

Main Ingredients for Slow Cooker Vegetable Curry

In this Slow Cooker Vegetable Curry, the ingredients work together seamlessly to create a nourishing and flavorful dish. Each ingredient contributes unique tastes and textures, from the creamy coconut milk to the earthy spices. Here’s a closer look at the key players:

• 1 teaspoon vegetable oil: A small amount of oil can help sauté the aromatics to release their flavors.
• ½ onion: Diced, it adds sweetness and depth to the curry.
• 2 cloves garlic: Minced, garlic provides a fragrant kick that enhances the overall flavor profile.
• 3 cm ginger: Chopped ginger adds warmth and a slight spice, balancing the dish beautifully.
• ½ cauliflower head: Cut into florets, it absorbs spices well and provides a satisfying bite.
• 6 new baby potatoes: Halved, these add a hearty texture that complements the curry.
• 6 mushrooms: Halved, they contribute earthiness and soak up the curry flavors.
• 100 grams snap peas: These add a crisp texture and sweet taste to the mix.
• 100 grams baby corn: Cut in halves, they bring a nice crunch and slight sweetness.
• 1 teaspoon turmeric: Known for its vibrant color, turmeric adds a warm, earthy flavor.
• 2 teaspoons garam masala: This spice blend gives the curry its rich and complex flavor.
• 1 teaspoon ground cumin: Cumin adds a nutty depth to the curry, enriching its taste.
• 1 teaspoon salt and pepper: Essential for bringing out the flavors of the dish.
• ½ can coconut milk: Adds creaminess and richness, balancing the spices.
• 1 can diced tomatoes: They provide acidity and freshness to the dish.
• ½-1 cup water: The amount varies based on your desired sauce consistency.

How to Make Slow Cooker Vegetable Curry

Making this Slow Cooker Vegetable Curry is as easy as it gets! Let’s dive into the steps to create this flavorful dish.

1. Start by prepping your vegetables. I cut my new baby potatoes in halves and the cauliflower head into florets. Chop everything into bite-sized pieces to ensure even cooking and easy eating.
2. In a small pan, add a splash of vegetable oil and sauté the onion, garlic, and ginger. This step is optional, but I highly recommend it! Sautéing brings out their flavors and makes your kitchen smell amazing. If you’d like a bit of heat, feel free to add some diced chili at this stage.
3. Once sautéed, transfer the mixture into the slow cooker. Next, add the diced tomatoes, half a can of coconut milk (I prefer using full-fat for creaminess), and enough water to achieve your desired curry consistency.
4. Add the prepped vegetables, starting with the cauliflower, followed by the baby potatoes, mushrooms, snap peas, and baby corn. Make sure they’re evenly distributed in the pot.
5. Now it’s time to add the spices! Sprinkle in the turmeric, garam masala, cumin, salt, and pepper. These spices are essential for creating that warm, comforting flavor.
6. Give everything a quick stir to ensure the spices coat the vegetables. Cover the slow cooker with its lid and set it to cook. You can choose to cook on high for three hours or on low for six hours, depending on your schedule.
7. When it’s ready, take a moment to savor the aroma wafting from the cooker. Open the lid, give it a gentle stir, and taste the curry. This is the perfect time to adjust the seasonings to your liking.
8. Serve your Slow Cooker Vegetable Curry hot with a side of white or brown rice, warm naan, or chapatis. The curry pairs beautifully with these sides, creating a wholesome meal.
9. Enjoy every comforting bite! If you have leftovers, they make for a delicious lunch the next day.

Helpful Notes about Slow Cooker Vegetable Curry

Every cook loves a few tips to make their cooking experience smoother. Here are some thoughts on making your Slow Cooker Vegetable Curry even better:

• Storage: Leftovers can be stored in an airtight container in the fridge for up to five days. This makes it a great option for meal prep!
• Freezing: You can freeze the curry for up to three months. Just make sure to cool it completely before transferring it to a freezer-safe container.
• Pairing: This curry is fantastic with warm naan or chapatis. You can also serve it over rice for a fulfilling meal.
• Adjusting Spice Level: If you prefer a milder curry, start with less spice and add to your liking. You can always adjust the seasonings as you go.
• Vegetable Choices: Feel free to swap in your favorite vegetables based on what you have available. Root vegetables or leafy greens also work beautifully.

What Complements This Slow Cooker Vegetable Curry

When it comes to serving your Slow Cooker Vegetable Curry, there are countless delicious options! Here are some great ideas:

• Side Dishes: Serve it alongside warm naan, chapatis, or steamed rice to soak up all the flavorful sauce.
• Occasions: This curry is perfect for casual dinners, family gatherings, or even as a comforting meal during the colder months.
• Garnishes: Consider garnishing with fresh cilantro or a squeeze of lime for a hint of freshness.
• Storage Tips: Store leftovers in an airtight container in the fridge for five days or freeze for later enjoyment.
• Seasonal Pairings: In the fall, serve with roasted vegetables for a hearty meal. In summer, pair with a light salad for a refreshing contrast.

FAQ

Conclusion

This Slow Cooker Vegetable Curry is truly a dish that warms the heart and delights the senses. With its rich flavors and wholesome ingredients, it’s the perfect meal for any occasion. I encourage you to try making it soon; you won’t be disappointed. Gather your ingredients, set your slow cooker, and let the magic happen. Enjoy a comforting bowl that brings everyone together!

Slow Cooker Vegetable Curry

The ultimate comfort food, Slow Cooker Vegetable Curry is a creamy and satisfying dish that brings warmth and flavor to your dinner table. Packed with fresh vegetables and aromatic spices, it’s an easy weeknight dinner that will have everyone asking for seconds. Make it tonight for a delightful meal!

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Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Course Dinner

Cuisine Indian

Servings 4 servings

Calories 250 kcal

Equipment

• Slow Cooker

Ingredients

  

• 1 teaspoon vegetable oil if you chose to saute the onion, garlic, and ginger
• ½ onion diced
• 2 cloves garlic minced
• 3 cm ginger chopped
• ½ cauliflower head cut into florets
• 6 new baby potatoes halved
• 6 mushrooms halved
• 100 grams snap peas
• 100 grams baby corn cut in halves
• 1 teaspoon turmeric
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon salt and pepper
• ½ can coconut milk
• 1 can diced tomatoes
• ½-1 cup water depends on the amount of vegetable you're using and how saucy you want the curry to be

Instructions

 

• Start by prepping your vegetables. I cut my new baby potatoes in halves and the cauliflower head into florets. Chop everything into bite-sized pieces to ensure even cooking and easy eating.
• In a small pan, add a splash of vegetable oil and sauté the onion, garlic, and ginger. This step is optional, but I highly recommend it! Sautéing brings out their flavors and makes your kitchen smell amazing. If you’d like a bit of heat, feel free to add some diced chili at this stage.
• Once sautéed, transfer the mixture into the slow cooker. Next, add the diced tomatoes, half a can of coconut milk (I prefer using full-fat for creaminess), and enough water to achieve your desired curry consistency.
• Add the prepped vegetables, starting with the cauliflower, followed by the baby potatoes, mushrooms, snap peas, and baby corn. Make sure they’re evenly distributed in the pot.
• Now it’s time to add the spices! Sprinkle in the turmeric, garam masala, cumin, salt, and pepper. These spices are essential for creating that warm, comforting flavor.
• Give everything a quick stir to ensure the spices coat the vegetables. Cover the slow cooker with its lid and set it to cook. You can choose to cook on high for three hours or on low for six hours, depending on your schedule.
• When it’s ready, take a moment to savor the aroma wafting from the cooker. Open the lid, give it a gentle stir, and taste the curry. This is the perfect time to adjust the seasonings to your liking.
• Serve your Slow Cooker Vegetable Curry hot with a side of white or brown rice, warm naan, or chapatis. The curry pairs beautifully with these sides, creating a wholesome meal.
• Enjoy every comforting bite! If you have leftovers, they make for a delicious lunch the next day.

Notes

• Tip 1: Leftovers can be stored in an airtight container in the fridge for up to five days. This makes it a great option for meal prep!
• Tip 2: You can freeze the curry for up to three months. Just make sure to cool it completely before transferring it to a freezer-safe container.
• Tip 3: This curry is fantastic with warm naan or chapatis. You can also serve it over rice for a fulfilling meal.
• Tip 4: If you prefer a milder curry, start with less spice and add to your liking. You can always adjust the seasonings as you go.
• Tip 5: Feel free to swap in your favorite vegetables based on what you have available. Root vegetables or leafy greens also work beautifully.

Keyword Healthy Dinner, slow cooker recipes, vegan curry, Vegetable Curry

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.