Slow Cooker Vegetable Curry | One Pot Chef
This Slow Cooker Vegetable Curry is an easy, comforting one-pot meal that's bursting with flavour. Loaded with sweet potato, cauliflower, chickpeas, and a rich korma-style curry paste, it simmers away in the slow cooker until everything is beautifully tender. Finished with baby spinach and creamy coconut milk, it's a wholesome dish that's naturally vegan and perfect for feeding a crowd. Serve it over fluffy rice for a satisfying midweek dinner that practically cooks itself.
Watch: Slow Cooker Vegetable Curry | One Pot Chef
Original recipe video — click to play
Ingredients
Main
- 600 g sweet potato, peeled and diced into 1cm pieces
- 400 g cauliflower, cut into small florets
About 0.5 a small head
- 1 small brown onion, diced
- 2 tsp minced garlic
- 2 tsp minced ginger
- 60 ml mild curry paste
Korma paste works well. Use a hotter paste for more heat.
- 2 x 400g tins tinned chickpeas, drained and rinsed
- 400 g tinned diced tomatoes
1 x 400g tin
- 435 ml vegetable stock
1.75 cups
- 1 tbsp vegetable oil
For sautéing the onion
- salt and pepper
To taste
Added Later
- 50 g baby spinach leaves
Stir in during the last 15-20 minutes of cooking to wilt
- 125 ml coconut milk
Stir in during the last 15-20 minutes of cooking
0.5 cup
To Serve
- rice, cooked(optional)
Serve alongside the curry
Basmati or jasmine rice works well
Method
- 1
Heat a splash of vegetable oil in a frying pan over a medium heat. Add the diced onion, minced garlic, and minced ginger, and sauté for 2-3 minutes until the onion has softened and the mixture is fragrant.
~3 minsTip: This step builds flavour; you can skip it and add everything directly to the slow cooker if short on time.
- 2
Add the curry paste to the onion mixture and stir well for about 1 minute until the paste is heated through and fragrant.
~1 minTip: Cooking the curry paste briefly helps to bloom the spices.
- 3
Transfer the onion and curry paste mixture into the slow cooker. Add the diced sweet potato, cauliflower florets, drained chickpeas, tinned diced tomatoes, and vegetable stock. Stir everything together until well combined.
~5 minsTip: Make sure the vegetables are mostly submerged in the liquid for even cooking.
- 4
Season with salt and pepper, then place the lid on the slow cooker. Cook on LOW for 6-8 hours or on HIGH for 4 hours, until the sweet potato and cauliflower are tender.
Tip: The curry is ready when the sweet potato is soft and easily pierced with a fork.
- 5
About 15-20 minutes before serving, stir in the baby spinach leaves and coconut milk. Replace the lid and allow the spinach to wilt and the coconut milk to warm through.
~20 minsTip: Adding the spinach and coconut milk at the end keeps the spinach vibrant and prevents the coconut milk from splitting.
- 6
Taste the curry and adjust the seasoning with salt and pepper as needed. Serve hot over steamed rice.
~2 mins
Nutrition
Detailed nutritional information is coming soon. For now, we recommend using a tool like MyFitnessPal to calculate values for your specific brands and quantities.
Frequently Asked Questions
Absolutely! This recipe is very flexible. Butternut squash works as a great substitute for sweet potato, and you could add diced courgettes, green beans, or peas. Just bear in mind that softer vegetables like courgettes should be added in the last hour of cooking to prevent them going mushy.
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