Slow Cooker Vegetable Curry

Slow Cooker Vegetable Curry

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 183.6
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 396.6 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 8.2 g
  • Protein: 7.0 g

View full nutritional breakdown of Slow Cooker Vegetable Curry calories by ingredient
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Introduction

Slow cookers aren't just for meat! This is a tasty, affordable one-pot vegetarian meal that's filling and perfect for your slow cooker. Slow cookers aren't just for meat! This is a tasty, affordable one-pot vegetarian meal that's filling and perfect for your slow cooker.
Number of Servings: 8

Ingredients

    1 tbsp canola oil
    4 medium carrots (about 2 cups), sliced
    1⁄4-inch thick
    1 onion, thinly sliced
    3 garlic cloves, peeled and thinly sliced
    2 tbsp curry powder
    1 tsp ground cumin
    1/2 tsp garam masala
    1⁄2 tsp turmeric
    4 to 5 Yukon Gold or red potatoes,
    quartered
    8 ounces fresh or frozen green beans
    3 cups canned chickpeas, drained and
    rinsed
    2 large tomatoes, diced (1 cup)
    2 cups vegetable stock
    1⁄2 cup frozen peas
    1⁄2 cup light coconut milk

Tips

You can also add shrimp during the last 20 minutes of cooking, if you like. If the dish is a little too spicy for the kids, add 1 tablespoon of plain yogurt to their serving. Serve with a glass of milk and a cucumber salad.


Directions

1. In a sauté pan, heat the oil until hot. Add the carrots and onion and sauté for 3 to 4 minutes. Add the garlic, curry powder, cumin, garam masala, and turmeric to the pan. Continue to cook for 2 minutes more, until the spices become fragrant.
2. Remove the vegetables from the pan and
transfer to a slow cooker. Add the potatoes,
green beans, chickpeas, tomatoes, and vegetable
stock to the slow cooker.
3. Set the slow cooker on low and cook for 5
1⁄2 hours. Add the peas and coconut milk and
cook for 15 minutes more.
Serving=1 cup

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Member Ratings For This Recipe



  • 102 of 107 people found this review helpful
    I made this but I substituted root veggies (parsnips, turnips, etc.) for the potatoes. I also used two cups of (cooked) lentils in place of 2 cups of the garbanzos to make it more like dahl. Adding chili paste will kick up the heat, as will adding curry paste instead of powder. - 2/4/10

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  • Incredible!
    86 of 94 people found this review helpful
    Making this tonight - plan to add tofu. Also, instead of buying light coconut milk, just buy regular and add water - it's cheaper that way since you get twice as much and that is all they do with the "light" anyway! - 3/15/10

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  • Incredible!
    71 of 78 people found this review helpful
    This is the most wonderfull recipe I have found in ages. We plan to fix it once a week. I did put two chicken breast in it and used sweet potatoes instead of yucon potatoes and chicken broth instead of vegetable stock. - 2/6/10

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  • 56 of 68 people found this review helpful
    Inquiring minds would like to know??? Is a serving a half a cup or a whole cup? Some recipes describe a serving as a half a cup, while others say a serving is a whole cup, so it would be helpful to describe how much a serving is in this recipe. - 2/4/10

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  • Good
    53 of 55 people found this review helpful
    Smelled wonderful and recipe had a nice flavor.
    Problem: Potatoes were still hard even after cooking for over an extra hour. Cooked leftovers longer. Unfortunately by time potatoes were soft everything else was overcooked. Need to precook potatoes in future or eliminate them.
    - 3/23/10

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  • 40 of 43 people found this review helpful
    It's just a guess, but I'd say a serving would be 1 cup. Add up all the 'cup' sized ingredients and you come up with a little over 9 cups, and it says 9 servings. Viola! - 2/4/10

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  • Incredible!
    36 of 43 people found this review helpful
    This was really good. I hope to change my eating - so much of the american diet is based on sugar , salt and fat! And volume. I plan to eat smaller portions of more flavorfull food in the coming year. I want to replace sugar, salt and ffat with flavor! This recipe did that! - 1/3/10

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  • Good
    28 of 29 people found this review helpful
    This was easy and tasty. I have a nice spicy curry powder so I didn't add extra. Also I dont care for cooked carrots and used red bell peppers in their place with success. - 2/4/10

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  • Incredible!
    25 of 27 people found this review helpful
    This is very very good! I added shrimp to a small portion for my husband, but I ate it just as is. Delicious! I served over white rice cooked in veggie broth. Can't wait to eat some leftovers today! - 1/8/10

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  • Very Good
    23 of 23 people found this review helpful
    We all loved this especially my kids - I had just one comment about the lack of meat but two of them begged me for the leftovers for lunch today. I substituted 2cups lentils for the chick peas as they kids prefer lentils and added 2 more cups of water that the lentils needed to cook. - 8/3/10

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  • Very Good
    18 of 29 people found this review helpful
    but i added chicken - 10/10/09

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  • 17 of 26 people found this review helpful
    It would be great if you could let us know what size servings...i.e. 9 one cup servings, instead of just "9 servings". Thank you. - 2/4/10

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  • Incredible!
    16 of 19 people found this review helpful
    Awesome recipe!! Can easily be applied to chicken and beef as well if your family prefers those. - 2/4/10

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  • Very Good
    13 of 15 people found this review helpful
    I used my own recipe for curry powder and doubled the amount in the recipe. It was nice to throw in the leftover veggies from the week, walk away, and come back to a delicious meal. I served with chobani to some of my heat sensitive friends. The spice is especially nice when it is cold outside - 2/17/10

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  • Incredible!
    13 of 15 people found this review helpful
    I absolutely loved this dish, and can keep eating and eating it. Chef Meg, you rock! - 11/21/09

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  • 12 of 15 people found this review helpful
    i used Chicken and hubby put all the ingred in the slow cooker. Did not have to cook things before and then add.

    So yours is similar then what we did in one shot.

    Liked your last tip though. If too hot for the kids or my case Grandchildren. Use yogurt. That sounds good.

    Thanks.

    - 7/24/10

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  • Incredible!
    12 of 15 people found this review helpful
    Delicious! I mostly followed the recipe, but added baby spinach and halibut pieces. It's rather spicy, but with a side of iced tea, I can handle it! - 7/13/10

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  • Good
    10 of 10 people found this review helpful
    I'm not a big fan of vegetables, so unless they're hidden in my sandwich or curry, I don't usually eat them. When I decided to eat healthier, Indian food was my solution, and this recipe did the trick! Thank you! - 3/29/10

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  • Very Good
    9 of 14 people found this review helpful
    Very good. Similar to one I've been making for soooooo long.
    I use more Curry, AND more heat.
    - 12/7/09

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  • 6 of 10 people found this review helpful
    are these canned chick peas or dried chickpeas that have been soaked? - 4/6/10

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  • 6 of 6 people found this review helpful
    When did you put the bay leaf in????? - 3/11/10

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  • Very Good
    6 of 8 people found this review helpful
    tried this recipe this past weekend while we were snowed in, and it was great. We added chicken, and the spices were just right! - 2/13/10

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  • Very Good
    5 of 7 people found this review helpful
    The recipe is delicious. What is the serving size? No one has responded to that yet. - 4/6/10

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  • O.K.
    5 of 14 people found this review helpful
    My family wasn't impressed with this one. Sorry. - 10/9/09

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  • Very Good
    4 of 4 people found this review helpful
    Have just made this for our evening meal - it was a great success. Possibly needed a little more kick in it, but that may have been my measuring! Would cook it for a little bit longer next time as the potatoes were still a bit hard. - 3/1/10

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  • Good
    4 of 11 people found this review helpful
    Yum! - 10/16/09

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  • 3 of 3 people found this review helpful
    I ran this list of ingredients through over at caloriecount.about.com and got some very different information. I used the same exact ingredients except for substituting low sodium broth. Servings: 8
    Serving Size: 389 g (389 g = 13.72 oz // 13.72 fl oz = 1.71 cups)
    - 2/18/12

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  • Good
    3 of 3 people found this review helpful
    even better if you add ginger, cumin, coriander to it - 6/19/10

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  • Very Good
    3 of 3 people found this review helpful
    Love it! I substituted ff half and half with a little coconut flavoring (couldn't find light coconut milk) and added a little more cayenne pepper. - 3/12/10

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  • Incredible!
    3 of 3 people found this review helpful
    I added some lentils - this recipe is WONDERFUL! Plenty of flavor. My husband LOVED it. I will make this again! - 2/23/10

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  • Incredible!
    3 of 3 people found this review helpful
    This is VERY Good! I used lite Coconut milk and low sodium vegetable broth. I also didnt include a bay leaf as it wasnt in the ingredients so I didnt know I needed one initially. Also, I didnt have peas...Definitely will make again and again... - 2/7/10

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  • Incredible!
    3 of 3 people found this review helpful
    This was easy and wonderful and automatically one of my favorites. - 2/6/10

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  • Incredible!
    3 of 5 people found this review helpful
    Great, but there is no serving size. - 2/4/10

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  • 3 of 10 people found this review helpful
    Recently rented "Fresh from the Vegetarian Slow Cooker" from library and this one looks like a good one to try too! - 10/9/09

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  • Very Good
    2 of 2 people found this review helpful
    This was a tasty, filling meal, but there's no way the prep time is 15 minutes. Peeling and slicing carrots, peeling and slicing onions and garlic, cooking them, washing and quartering potatoes... Perhaps I'm slow, but I will budget more time for preparation when I make this in the future. - 12/30/13

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  • 2 of 2 people found this review helpful
    Don't freeze this dish it turns sour fast and don't taste good at all. - 9/23/12

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  • Very Good
    2 of 2 people found this review helpful
    I made this, found that I needed to use some of the broth to deglaze the pan after cooking the spices. This was really good served with Basmati rice. - 8/1/11

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  • O.K.
    2 of 2 people found this review helpful
    We were disappointed. There was a richness of flavors that was just missing for a curry, and I expected a rich sauce. It was watery and, although I could have thickened it, this would have buried the flavors even more. Will have to adjust it somehow, as we love curry, veggies and our slow cooker! - 3/23/11

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  • Very Good
    2 of 2 people found this review helpful
    made with all the ingredients only difference was half the amount and added a stalk of celery and a pinch of salt. - 8/28/10

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  • 2 of 3 people found this review helpful
    loved this as is,and curry is a natural laxitive,lol,very good dish..... - 6/23/10

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  • Incredible!
    2 of 2 people found this review helpful
    Extremely good - mine was quite warm since I have some really good spices. DH and DS also approved. My only issue was portion control - I wanted MORE! I will be making this again - 5/12/10

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  • 2 of 3 people found this review helpful
    Um. It say remove Bay leaf before serving, but I do not see the bay leaf as an ingredient. Sounds good though. I am planning to cook it Wednesday - 3/29/10

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  • Incredible!
    2 of 2 people found this review helpful
    Delish! - 3/28/10

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  • 2 of 2 people found this review helpful
    Even though I'm very picky about vegetables, this was very good. Like vegetable soup. - 2/16/10

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  • 2 of 2 people found this review helpful
    this recipe was spectacular! My husband loved it. - 2/15/10

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  • 2 of 6 people found this review helpful
    That's funny, to add one tblsp. yogurt for the kids, lol. - 2/9/10

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  • Incredible!
    2 of 11 people found this review helpful
    this sounds so good I will try this - 1/21/10

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  • 2 of 12 people found this review helpful
    Sounds good but needs more spice/heat - 1/18/10

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  • Good
    2 of 8 people found this review helpful
    not really exciting - 11/15/09

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  • 2 of 10 people found this review helpful
    Great idea -- thanks!! - 9/24/09

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  • Incredible!
    1 of 1 people found this review helpful
    this was better than I thought it would be with a bit of rice it was really gorgeous :) - 10/6/13

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  • Incredible!
    1 of 1 people found this review helpful
    I diced the potatoes a bit smaller and they were fully cooked. I used a can of diced tomatoes vs fresh. Very very good. I think I might substitute sweet potatoes next time for white potatoes just to mix things up. But I have so much left I'll be eating this for quite a while it makes a lot. - 4/1/13

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  • Good
    1 of 1 people found this review helpful
    Have not made it yet - but it's on the meal plan for the week! One note about nutrition information: the calories for the coconut milk are based on Silk's Coconut Milk which is completely DIFFERENT from canned coconut milk commonly used in cooking/curries. Keep in mind when calculating meal plan! - 1/28/13

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  • Very Good
    1 of 1 people found this review helpful
    I would put in a bit less cayenne- a too bit spicy for me, but I love curry, and this one is full of vegetables! - 1/10/13

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  • Incredible!
    1 of 2 people found this review helpful
    SO GOOD!!! I added golden raisins and chicken thighs. - 10/23/12

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  • Very Good
    1 of 1 people found this review helpful
    I used 2 cans diced tomatoes, 1 can small potatoes, 1 diced onion, 1 small package precut butternut squash, & 1 can garbanzo beans +1/2 c lite coconut milk +2 carrots.Didn't reduce the spices.Big mistake! Came out REALLY spicy! I have a 6.5 qt crock pot. Will make again, less spicy, tho. - 10/13/12

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  • Very Good
    1 of 1 people found this review helpful
    I loved this. I cut the potatoes in small cubes and cooked this on the stove for 1 hour. Will make it again but will half the recipe. Will have to feeze half so it will not go to waste - 10/6/12

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  • Bad
    1 of 1 people found this review helpful
    This won't cook. I put the ingredients in my slow cooker around 3:30. Turned up heat to high at 5:30. At 8:00, I couldn't get a fork through the potatoes. Turned down. At bedtime, potatoes uncooked. Unplugged. On Day 2, still trying to cook the potatoes. After 2 hours on high, they are softening. - 12/2/10

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  • 1 of 2 people found this review helpful
    Still would be nice to hear what a portion size is, but from adding up the ingredients, looks like it is about a cup? - 11/1/10

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  • Good
    1 of 1 people found this review helpful
    I did not use Canola Oil (genetically modified). Otherwise an okay recipe, bland unless you go heavy on the spices. I used Coriander/Cumin too. - 10/19/10

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  • Very Good
    1 of 1 people found this review helpful
    I substituted a nice big can of low sodium low fat vegetable soup for the veggie broth and peas and carrots. Still turned out very good. - 10/18/10

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  • Incredible!
    1 of 2 people found this review helpful
    Used what I had on hand, added 1 more tsp. of curry but only added 2 cups of chick broth. Added 3 chick breasts but only 3 potatoes. Omitted grn beans and peas- didn't have any coconut milk so used 1/3 c fat free half and half + 2 tbs Greek yogurt. Very good- will make again with coconut milk - 10/1/10

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  • Very Good
    1 of 2 people found this review helpful
    Very good - 7/24/10

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  • Good
    1 of 1 people found this review helpful
    I liked this and even my son who normally doesn't like curry liked it too. However I did not find this to be spicy at all and certainly it needed more. I did use curry paste instead of powder but next time I will add something to kick up the spice. - 7/21/10

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  • Incredible!
    1 of 1 people found this review helpful
    This was delicious! My husband went crazy over it. I didn't have coconut milk, so I threw in half a cup of coconut shreds... I'm sure it would have been even tastier with the milk. I mixed in some yogurt - eek - had seconds! - 6/7/10

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  • 1 of 4 people found this review helpful
    Looks similiar to a curry dish I cook in ght crock pot. This sounds yummy; I'm going to put it on to cook tonight so I can take it for lunch tomorrow. Thank-you for sharing Chef Meg. - 5/18/10

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  • 1 of 1 people found this review helpful
    Loved this recipe,as did all my family - 5/11/10

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  • Very Good
    1 of 2 people found this review helpful
    Thought this was great... I would add a little more heat if it was just for me. - 5/2/10

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  • Good
    1 of 3 people found this review helpful
    Pretty good. I knew to add extra heat and vegetables (celery, bell peppers, rotel instead of plain diced tomatoes) Good thing. Otherwise it would have just tasted like slightly spiced coconut milk. It's good - just not worth the lingering smell. - 3/21/10

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  • looks tasty - 12/11/17

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  • We like this. - 11/27/17

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  • So many different ingredients... - 11/8/17

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  • This looks delish - 9/18/17

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  • I haven't tried the recipe yet but I hope to do so soon. - 9/7/17

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  • Write it on your heart that every day
    is the best day in the year.
    - Ralph Waldo Emerson
    - 9/7/17

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  • Looks good! - 9/7/17

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  • Looks good.
    - 9/7/17

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  • use parsnip & celery - 7/23/17

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  • Enjoyed this recipe a lot, and will do often. Can adapt for the veggies on hand as well. I add a bit more of all the spices. Great vegetarian recipe. I chop the potatoes into very small cubes the size of the carrots etc so everything cooks at same rate. - 7/21/17

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  • I did it on the stove, it was great! - 7/11/17

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  • yummy! - 6/20/17

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  • delish - 6/14/17

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  • Smelled great, tasted good, but my family refuses to eat curry. Had lunch for a couple of weeks. - 6/11/17

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  • This is good. - 5/16/17

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  • I love the slow cooker vegetable curry recipe! Delicious! - 4/8/17

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  • sounds good cant wait to try it - 3/31/17

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  • This came out delicious!! I did have to cook on high for a couple hours, it definitely doesn't cook on low for 5 hours. I also put one whole can of coconut milk and cayenne and more spice than called for. My son loved it too!! - 3/20/17

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  • NICE - 3/20/17

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  • Great recipe! - 2/16/17

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  • Great flavor - 2/14/17

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  • Love curry, can't wait to try today:) - 2/1/17

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  • Delicious, the only thing I changed was I added a can of tomato paste and more of the seasonings. - 11/29/16

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  • Just made this and smells in the kitchen Are a delight. and it tastes wonderful - 8/19/16

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  • Serving is 1 cup - 6/29/16

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  • I've cooked it for the specified amount of time, and just like another pin said, the potatoes are not done--and there seems to be too much liquid, like a broth. I am now cooking the curry on high for at least half an hour , then adding the peas /coconut milk. I am disappointed in the taste--bland - 5/23/16

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  • Love curry flavor but the recipe is to high carb for me being diabetic - 4/11/16

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  • Made this tonight and love it but will add a bit more 'heat/spice' to it next time. I cooked up some chicken on the side for hubby and served it with a bit of rice. - 2/29/16

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  • Sounds great! I going to made this for Sunday dinner using sweet potatoes as suggested by GRANDY777 - 1/23/16

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  • I found the final dish watery and a little bland. Healthy but not a sparkler. - 1/9/16

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  • I made this for a dinner party the other day and they all raved and wanted the recipe. Today I am making it again. It was fabulous! - 10/5/15

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