Description
A comforting Crockpot Vegetable Curry packed with warming spices and fresh vegetables. This easy slow cooker recipe delivers bold flavors with minimal effort, perfect for a busy weeknight meal.
Ingredients
Scale
- 2 cups Carrots Chopped
- 2 cups Potatoes Chopped
- 1 cup Bell Peppers Chopped
- 2 cups Cauliflower Florets Chopped
- 1 cup Green Beans Trimmed
- 1 can Coconut Milk Full-fat
- 1 can Diced Tomatoes Undrained
- 1 medium Onion Finely chopped
- 3 cloves Garlic Minced
- 1 tablespoon Ginger Grated
- 2 tablespoons Curry Powder
- 1 teaspoon Turmeric
- 1 teaspoon Cumin Seeds Toasted
- 1 teaspoon Chili Flakes Adjust to taste
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
- Wash and chop carrots, potatoes, bell peppers, cauliflower, and trim green beans into uniform, bite-sized pieces.
- Place heartier veggies like potatoes and carrots at the bottom of the crockpot. Top with cauliflower and peppers.
- In a skillet over medium heat, cook onion, garlic, and ginger until soft and fragrant, about 3 minutes.
- Add curry powder, turmeric, and cumin seeds; toast with aromatics for 1 minute.
- Stir in diced tomatoes and coconut milk, bring to a gentle simmer for 2 minutes.
- Pour the prepared sauce over the layered vegetables in the crockpot, gently stirring to coat each piece.
- Cover the crockpot and cook on low for 6–8 hours or high for 3–4 hours until veggies are tender.
- Taste and adjust salt, pepper, and chili flakes before serving.
Notes
- Serve with steamed rice or warm naan bread for extra comfort.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg