Flavorful and Simple: Crockpot Vegetable Curry for a Perfect Meatless Meal

For a flavorful and wholesome meal, this Crockpot Vegetable Curry is the perfect go-to. Packed with vibrant veggies and infused with aromatic spices, this dish is both satisfying and nourishing.

The slow cooker makes it incredibly easy, allowing the vegetables to soak up all the flavors of the rich curry sauce while you go about your day.

Whether you’re a curry lover or trying something new, this dish is sure to become a staple in your recipe rotation.

It’s also versatile—feel free to use your favorite vegetables or add plant-based protein like chickpeas or tofu. Serve this curry over rice, quinoa, or with naan for a complete and satisfying meal.

Ingredients:

• 1 can (14.5 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 large sweet potato, peeled and cubed
• 1 bell pepper, diced
• 1 zucchini, sliced
• 2 carrots, peeled and sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder (optional for heat)
• Salt and pepper, to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions:

1. Prepare the Crockpot: Grease the inside of your crockpot with non-stick spray or a little olive oil.
2. Layer the Vegetables: Add the sweet potato, bell pepper, zucchini, carrots, onion, garlic, and ginger to the crockpot.
3. Add the Spices: Sprinkle the curry powder, cumin, turmeric, chili powder (if using), salt, and pepper over the vegetables.
4. Add the Liquids: Pour in the coconut milk, diced tomatoes, and vegetable broth. Stir everything together to evenly distribute the spices.
5. Cook: Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the vegetables are tender and the flavors have melded together.
6. Serve: Once the curry is done, serve it over cooked rice or with naan. Garnish with fresh cilantro, if desired.

Notes:

• This recipe serves 4-6 people, making it great for family dinners or meal prep.
• You can add chickpeas or cubed tofu during the last 30 minutes of cooking for extra protein.
• Adjust the spice level by adding more or less chili powder to suit your taste.

Yield: 6

Crockpot Vegetable Curry

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For a flavorful and wholesome meal, this Crockpot Vegetable Curry is the perfect go-to. Packed with vibrant veggies and infused with aromatic spices, this dish is both satisfying and nourishing.

The slow cooker makes it incredibly easy, allowing the vegetables to soak up all the flavors of the rich curry sauce while you go about your day.

Whether you’re a curry lover or trying something new, this dish is sure to become a staple in your recipe rotation.

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Ingredients

• 1 can (14.5 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 large sweet potato, peeled and cubed
• 1 bell pepper, diced
• 1 zucchini, sliced
• 2 carrots, peeled and sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder (optional for heat)
• Salt and pepper, to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Instructions

1. Prepare the Crockpot: Grease the inside of your crockpot with non-stick spray or a little olive oil.
2. Layer the Vegetables: Add the sweet potato, bell pepper, zucchini, carrots, onion, garlic, and ginger to the crockpot.
3. Add the Spices: Sprinkle the curry powder, cumin, turmeric, chili powder (if using), salt, and pepper over the vegetables.
4. Add the Liquids: Pour in the coconut milk, diced tomatoes, and vegetable broth. Stir everything together to evenly distribute the spices.
5. Cook: Cover the crockpot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the vegetables are tender and the flavors have melded together.
6. Serve: Once the curry is done, serve it over cooked rice or with naan. Garnish with fresh cilantro, if desired.

Notes

This recipe serves 4-6 people, making it great for family dinners or meal prep.

You can add chickpeas or cubed tofu during the last 30 minutes of cooking for extra protein.

Adjust the spice level by adding more or less chili powder to suit your taste.

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• 
  Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 20 Count

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 125Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 211mgCarbohydrates: 24gFiber: 3gSugar: 6gProtein: 4g

Wrapping Up Crockpot Coconut Curry

This Crockpot Vegetable Curry is a comforting and flavorful dish that’s packed with fresh vegetables and warm spices. It serves 4-6 people and makes an easy, hands-off meal thanks to the slow cooker.

The rich coconut milk and curry powder create a velvety sauce that perfectly complements the tender vegetables.

Whether you’re serving it over rice or with naan, this curry is versatile and can be customized to suit your tastes.

It’s a great option for busy weeknights, meal prepping, or when you’re craving a healthy and comforting meal with minimal effort.