Description

Craving a fragrant, hearty dish that’s packed with vibrant flavors and perfect for a meatless meal? Slow Cooker Vegetable Curry is your answer! This wholesome recipe combines a medley of vegetables in a creamy coconut milk and tomato sauce, infused with aromatic curry powder and cumin.

Ingredients

Coconut Milk (1 can, 14 oz):
- Why it’s important: Provides a creamy, rich base with a subtle tropical flavor.
- Substitutions: Light coconut milk for fewer calories, or heavy cream for non-vegan (less tropical flavor).
Diced Tomatoes (1 can, 14 oz, undrained):
- Why it’s important: Forms the tangy, juicy base of the curry sauce.
- Substitutions: Fresh diced tomatoes (2 cups), crushed tomatoes, or fire-roasted tomatoes for extra depth.
Mixed Vegetables (2 cups, e.g., carrots, bell peppers, peas):
- Why it’s important: Adds color, texture, and nutrition to the dish.
- Substitutions: Any combination of zucchini, green beans, cauliflower, sweet potatoes, or frozen mixed vegetables (add frozen in the last hour).
Onion (1, chopped):
- Why it’s important: Adds sweet, savory depth to the base.
- Substitutions: Shallots, leeks, or 1 tsp onion powder.
Garlic (3 cloves, minced):
- Why it’s important: Infuses the curry with warm, aromatic flavor.
- Substitutions: ¾ tsp garlic powder or 1.5 tsp garlic paste.
Curry Powder (1 tbsp):
- Why it’s important: Provides the signature warm, spicy flavor of curry.
- Substitutions: Garam masala, or a mix of turmeric, coriander, and cumin (adjust to taste).
Cumin (1 tsp):
- Why it’s important: Adds earthy, warm depth to complement the curry powder.
- Substitutions: Ground coriander or extra curry powder.
Salt and Pepper (to taste):
- Why it’s important: Enhances the flavors of the vegetables and sauce.
Fresh Cilantro (for garnish):
- Why it’s important: Adds a fresh, herbaceous finish and pop of color.
- Substitutions: Fresh parsley, mint, or omit.
Cooked Rice or Naan (for serving):
- Why it’s important: Soaks up the creamy curry sauce and completes the meal.
- Substitutions: Basmati rice, quinoa, or gluten-free naan for dietary needs.

Tip: Use full-fat coconut milk for the richest sauce, and choose fresh, firm vegetables for the best texture.

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Instructions

Step 1: Combine Ingredients in the Slow Cooker

In the slow cooker, combine 1 can (14 oz) coconut milk, 1 can (14 oz) undrained diced tomatoes, 2 cups mixed vegetables (e.g., sliced carrots, chopped bell peppers, peas), 1 chopped onion, 3 minced garlic cloves, 1 tbsp curry powder, 1 tsp cumin, and a pinch of salt and pepper.
Stir well to combine, ensuring the vegetables are evenly coated with the sauce and spices.
Tip: Lightly grease the slow cooker with cooking spray to prevent sticking.

Step 2: Cook

Cover and cook on low for 6–7 hours or high for 3–4 hours, until the vegetables are tender and the flavors have melded.
Check doneness at the lower end of the time to avoid overcooking, as slow cookers vary.
Tip: Stir halfway through if possible to ensure even cooking, but it’s not essential.

Step 3: Serve

Stir the curry to blend the flavors. Taste and adjust salt, pepper, or curry powder as needed.
Spoon the curry over cooked rice (basmati or jasmine) or serve alongside warm naan, ensuring each portion gets plenty of sauce and vegetables.
Garnish with fresh cilantro leaves or chopped cilantro for a vibrant finish.
Tip: If the curry is too thin, cook uncovered on high for 15–20 minutes to reduce, or stir in a slurry of 1 tsp cornstarch and 1 tbsp water to thicken.