Slow Cooker Vegetarian Curry

Slow cooker vegetarian curry is loaded with chickpeas, sweet potatoes, spinach, green peas and plenty of warm spices for a flavorful, cozy and hands-off vegetarian dinner!

Welcome, 2021! We are all so very happy to see you. And no pressure, but people around the world have some pretty big hopes pinned on you.

We spent the last few days of holiday break being delightfully lazy. Besides a few walks and a bit of fresh air, we just hung out with the kids, played board games, read a lot and started re-watching Star Wars.

It's been such a great holiday break that I'm a little bummed to be going back to work and the kids to school. Though, I know it's time and we're all probably really ready for a bit more routine and structure. So bring it on, 2021. We got this.

OK, on to the food.

Quick chicken curry is one of our most favorite dishes. And I love that it’s so easy and so flavorful!

I also have a 20-minute coconut chicken curry and a 15-minute vegetarian curry that we adore.

And if you love finding new ground turkey recipes like I do, check out this curried ground turkey with rice and peas. So much yum!

Today though, we’re keeping all the flavor and losing all the work. (Oh, and the meat.) Gotta love a hands-off meal that’s just ready and waiting for you come dinnertime.

Slow cooker vegetarian curry is full of chickpeas and sweet potatoes, tomatoes, spinach and peas and just the right balance of spices.

It’s warm, hearty and the perfect consistency - not too soupy but enough sauce to coat everything really well.

You’ll be digging into your bowl for bite after bite!

I also think it’s the perfect way to kick off the new year. It’s totally healthy and full of veggies, but it’s also a really cozy meal. Cause baby, it’s cold out there!

(You might also like this slow cooker black bean soup for a cozy vegetarian meal.)

OK, let’s get cooking!

Now, I’ve got some notes, tips and substitutions coming up below on how to make crockpot vegetarian curry. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes:

• Sweet potatoes: The sweet potatoes should be cut in about a ½ inch dice and should be a similar size, so they all cook through and get tender.
• Onion: It’s an extra step but it’s worth it to sauté the onion and garlic before you add it to the slow cooker.
• Tomatoes: Fire-roasted diced tomatoes give some extra oomph to the dish, but you can use regular diced tomatoes if that’s all you have.
• Coconut milk: Regular or lite coconut milk is fine to use. If you want some extra creaminess or sauce, you can increase the amount from ½ cup to 1 full cup.
• Peas: It’s fine if your peas are frozen when you add them, but you’ll need to let the dish sit on warm for at least 10-15 minutes to make sure they are warmed through. (If yours are thawed, the curry will be ready in 5-10 minutes, just enough time to wilt the spinach and warm the peas.)

While I think it makes a difference for some dishes, it’s really fine to either cook this on high for 2 hours or low for 4 hours. Whatever timing works best for you.

Now, let’s get ready to eat.

Topping Ideas:

• Chopped fresh cilantro (or parsley)
• Squeeze of fresh lemon juice
• Greek yogurt or sour cream
• Diced avocado
• Hot sauce or sriracha

Or any of your favorite curry toppings!

Finally, this curry is plenty hearty on it’s own and a complete meal by itself, but you can certainly add some heft to it with these serving ideas.

Serving Ideas:

• Serve with steamed brown or white rice.
• Or choose cauliflower rice for a lower-carb option.
• Serve over a bed of fluffy quinoa.
• Or pair with some warmed naan or pita bread.

That last one - some naan or pita bread - is the go-to in my house if I have some on hand, or remembered to get it at the store.

Deliciousness any which way you go. Can’t beat that.

Final thing, the leftovers of this dish keep great! I’m always sad if I don’t have any.

Tips for Leftovers:

• Leftovers of this slow cooker vegetable curry will keep, covered, in the refrigerator for up to 5 days.
• Reheat in the microwave until nice and hot, about 1-2 minutes, stirring occasionally, depending on your serving size.
• You can also freeze the leftovers for up to 5 months. Defrost in the refrigerator overnight and then reheat in the microwave.

Feel free to add a few splashes of vegetable broth to the leftovers if they’ve absorbed most of the sauce.

It can help loosen it back up to a good consistency.

The leftovers make such a delicious lunch on another day.

I hope you give this vegetarian curry a try, and I wish you a very happy New Year!

XO,

Kathryn

P.S. You might also like this one pot Mediterranean quinoa skillet for another easy all-in-one vegetarian meal.

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4.43 from 70 votes

Slow Cooker Vegetarian Curry

Slow cooker vegetarian curry is loaded with chickpeas, sweet potatoes, spinach, green peas and plenty of warm spices for a flavorful, cozy and hands-off vegetarian dinner!

Prep Time15 minutes mins

Cook Time4 hours hrs 15 minutes mins

Total Time4 hours hrs 30 minutes mins

Yield: 4 -6 servings

1x2x3x

Cook Mode

Ingredients

• 2 (15 oz.) cans chickpeas, rinsed and drained
• 2 medium sweet potatoes, cut in a ½ inch dice
• 1 teaspoon extra-virgin olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz.) can diced fire-roasted tomatoes
• ½ cup coconut milk (light or regular)
• 2 tablespoons curry powder
• 1 tablespoon garam masala
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 cups fresh baby spinach
• 1 cup frozen peas

Optional toppings:

• Chopped fresh cilantro (or parsley), squeeze of fresh lemon juice, Greek yogurt or sour cream, diced avocado, etc.

Optional for serving:

• Warmed naan or pita bread, steamed rice, cauliflower rice or quinoa

Instructions

• Add the chickpeas and sweet potatoes to the slow cooker.
• Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and sauté for 4-5 minutes, until tender. Add to the slow cooker.
• Add the tomatoes, coconut milk, curry powder, garam masala, salt and black pepper to the slow cooker and stir well to combine.
• Cover and cook on high for 2 hours or low for 4 hours.
• Remove the lid and add the spinach and peas, stirring well to get them incorporated. Cover the slow cooker and allow to sit for 10-15 minutes on warm, stirring occasionally, until the peas are warmed through and the spinach is wilted.
• Season to taste with salt and pepper and serve hot with desired toppings.

Notes

Sweet potatoes: The sweet potatoes should be cut in about a ½ inch dice and should be a similar size, so they cook through and get tender.

Onion: It’s an extra step but it’s worth it to sauté the onion and garlic before you add it to the slow cooker.

Tomatoes: Fire-roasted diced tomatoes give some extra oomph to the dish, but you can use regular diced tomatoes if that’s all you have.

Coconut milk: Regular or lite coconut milk is fine to use. If you want some extra creaminess or sauce, you can increase the amount to 1 full cup.

Peas: It’s fine if your peas are frozen when you add them, but you’ll need to let the dish sit on warm for at least 10-15 minutes to make sure they are warmed through. (If yours are thawed, the curry will be ready in 5-10 minutes, just enough time to wilt the spinach and warm the peas.)

Leftovers: Leftovers of this slow cooker vegetable curry will keep, covered, in the refrigerator for up to 5 days. Reheat in the microwave until nice and hot, about 1-2 minutes, stirring occasionally, depending on your serving size.

You can also freeze the leftovers for up to 5 months. Defrost in the refrigerator overnight and then reheat in the microwave.

Feel free to add a few splashes of vegetable broth to the leftovers if they’ve absorbed most of the sauce.

Video

Nutrition

Serving: 1serving | Calories: 174kcal | Carbohydrates: 26g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Sodium: 349mg | Fiber: 7g | Sugar: 7g

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