Slow Cooker Vegetable Curry

Make this super easy Slow Cooker Vegetable Curry! A vegan dump-and-go recipe with mixed veggies in a creamy coconut-tomato sauce

Here’s the complete list of ingredients, with precise measurements:

1 can (14 oz) coconut milk (full-fat recommended)
1 can (14 oz) diced tomatoes, undrained
2 cups mixed vegetables (fresh or frozen – e.g., carrots, bell peppers, peas, potato, cauliflower)
1 onion, chopped
3 cloves garlic, minced
1 tbsp curry powder (adjust to taste/type)
1 tsp cumin
Salt and pepper, to taste
Fresh cilantro, for garnish
Cooked rice or naan, for serving

(Note: 2 cups of mixed vegetables is quite low for this amount of liquid; feel free to increase to 3-4 cups for a heartier stew.)

Minimal prep needed – mostly just chopping onion and garlic!

Let’s walk through this incredibly easy slow cooker process:

1. Combine Ingredients:

In the insert of your slow cooker, combine the coconut milk, undrained diced tomatoes, your chosen mixed vegetables (fresh or frozen), chopped onion, minced garlic, curry powder, cumin, salt, and pepper.

2. Stir Well:

Stir all the ingredients together thoroughly to ensure the spices and liquids are evenly distributed and the vegetables are coated.

3. Cook:

Cover the slow cooker securely with the lid.
Cook on the LOW heat setting for 6-7 hours OR on the HIGH heat setting for 3-4 hours. The vegetables should be tender when done.

4. Finish and Serve:

Once the cooking time is complete, give the curry a good stir. Taste and adjust seasoning (salt, pepper, curry powder) if necessary.
Ladle the hot vegetable curry into bowls. Garnish generously with fresh chopped cilantro. Serve immediately alongside cooked basmati rice or warm naan bread.

It truly doesn’t get much simpler for a homemade curry!

Find it online: https://cookupjoy.com/slow-cooker-vegetable-curry/