Easy Slow Cooker Vegetable Curry
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
4 servings
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Calories
269 kcal
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Course
Main Course
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Cuisine
Indian
Easy Slow Cooker Vegetable Curry
Description
This vegetable curry features a slow-cooked mixture of a coconut milk and canned tomato base flavored with curry paste and mango chutney for balanced spice and sweetness. Various diced vegetables such as bell pepper, zucchini, potato, eggplant, cauliflower, and fresh cilantro are added and cooked on low or high settings until tender. Adding spinach near the end preserves its bright color and delicate texture.
The long cook time allows spices to meld, and vegetables to soften without overcooking. The curry develops a thick, creamy sauce with a mildly sweet and tangy flavor from the chutney and coconut milk, combined with the warmth of the curry paste. Fresh cilantro adds a refreshing herbal note.
Serve the curry with rice for a complete vegetarian meal. The recipe suggests vegetable substitutions, adjusting curry paste varieties for different spice levels, and chopping harder veggies finely to ensure even cooking on the slow cooker.
To save preparation time, vegetables can be chopped in advance. Those who prefer a spicier curry can add chili flakes before serving. Adding chickpeas with the spinach is a way to include protein.
Ingredients
- 400 g plum tomatoes canned
- 200 ml coconut milk
- 150 ml vegetable stock
- 4 tablespoon curry paste
- 2 tablespoon mango chutney
- 3 bell pepper diced
- 1 zucchini diced, aka courgette
- 1 potato small; diced
- 0.5 eggplant diced, aka aubergine
- 0.5 head cauliflower cut in to chunks
- 60 g spinach
- 25 g cilantro fresh
Instructions
- Put 200 ml Coconut milk, 400 g Plum tomatoes, 150 ml Vegetable stock, 4 tablespoon Curry paste and 2 tablespoon Mango chutney into the slow cooker.
- Mix well.
- Stir in 3 Bell peppers, 1 Courgette (zucchini), 1 Potato, 0.5 Aubergine (eggplant), 0.5 head Cauliflower and 25 g Fresh coriander (cilantro) and cook on high for 4 hours or low for 6 hours, until vegetables are cooked through.
- 30 minutes before finished, stir in 60 g Spinach.
- Serve with rice.
Notes
- Chop hard vegetables finely like carrots or parsnips to ensure they cook thoroughly in the slow cooker.
- Use different curry pastes to vary the flavor profile and spice intensity according to preference.
- Prepare vegetables the night before to reduce morning prep time when cooking on low for several hours.
- Add red chili flakes before serving to increase heat if desired.
- Stir in a can of chickpeas with the spinach for added protein.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 269kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 212mg | 9% |
| Potassium | 1353mg | 29% |
| Fiber | 9g | 36% |
| Sugar | 18g | 36% |
| Vitamin A | 8044IU | 161% |
| Vitamin C | 192mg | 213% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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