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–+ servings
Crockpot Vegetable Curry

Hearty Crockpot Vegetable Curry for Cozy Dinner Nights

This Crockpot Vegetable Curry is a hearty, easy, and completely vegan dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 medium Onion Yellow, red, or white onions work beautifully.
  • 2 cloves Garlic Minced or sliced.
  • 1 tablespoon Ginger Fresh preferred, ground ginger can be used.
For the Veggies
  • 1 medium Bell Pepper Any color can work.
  • 2 medium Carrots Sliced for even cooking.
  • 1 medium Zucchini Chopped into bite-sized pieces.
  • 1 medium Cauliflower Can substitute with broccoli.
For the Creamy Sauce
  • 1 can (14 oz) Coconut Milk Essential for a flavorful curry.
  • 1 can (14 oz) Diced Tomatoes Adds acidity and moisture.
  • 2 tablespoons Red Curry Paste Adjust based on desired heat.
  • 2 tablespoons Soy Sauce or Tamari Tamari ensures gluten-free option.
For the Seasoning
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Turmeric No substitutes recommended.
  • 1 teaspoon Salt Adjust based on your taste.
  • 1/2 teaspoon Black Pepper Freshly cracked is recommended.
For the Finish
  • 2 cups Spinach Fresh or frozen work great.
  • Optional Toppings Fresh cilantro, lime wedges, or sesame seeds.

Equipment

  • Crockpot
  • Skillet
  • Knife
  • Cutting Board

Method
 

Steps
  1. Prepare Vegetables: Chop onion, garlic, ginger, bell pepper, carrots, zucchini, and cauliflower into bite-sized pieces.
  2. Sauté Aromatics: Heat olive oil in a skillet, add onion, garlic, and ginger, and cook until fragrant.
  3. Transfer to Crockpot: Add sautéed aromatics and chopped vegetables into the Crockpot and stir well.
  4. Incorporate Liquids: Pour in coconut milk and diced tomatoes, stirring to combine.
  5. Add Seasonings: Mix in red curry paste, soy sauce, cumin, turmeric, salt, and black pepper.
  6. Set Slow Cooker: Cover and cook on high for about 4 hours or low for 6-8 hours.
  7. Add Spinach: Stir in spinach about 15 minutes before serving.
  8. Taste and Adjust: Check the seasoning and adjust to your preference before serving.
  9. Garnish and Serve: Serve in bowls, optionally garnished with cilantro, lime wedges, or sesame seeds.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 10gMonounsaturated Fat: 2gSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 2500IUVitamin C: 35mgCalcium: 60mgIron: 2mg

Notes

Ensure even cooking by chopping vegetables to consistent sizes. Sauté aromatics first to build flavor. Adjust spice levels as needed and fresh ingredients improve flavor.

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