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A bowl of rice and slow cooker veg curry.
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Slow Cooker Vegetable Curry Recipe

This Slow Cooker Vegetable Curry is chock full of veggies and red lentils and stewed in a flavorful tomato base. It's finished with coconut milk, just in time to put a pot of rice on to cook. It's simple to pull together and full of curry flavors we love! Serve slow cooker veg curry with a side of Naan and dinner is done. This recipe is vegetarian, vegan, and easily gluten-free. 
*Note total time to cook can vary depending on slow cooker: cook on Low for 5 1/2 - 6 1/2 hours or High for 3 1/2 - 4 1/2 hours. Use these times as a guide. You'll need a 6 quart or larger slow cooker for this recipe.
Course Dinner, Lunch
Cuisine American, Indian
Keyword Slow Cooker Veg Curry, Slow Cooker Vegetable Curry Recipe
Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings 5 - 6 Servings
Calories 356kcal
Author Traci York

Ingredients

  • 2 tablespoons Coconut Oil melted, or Olive Oil + more for the crock
  • 1 1/4 cup (185 gramps) Red or Yellow Onion medium dice
  • 4 Large Cloves of Garlic grated, about 1 1/4 tablespoons
  • 1 Inch (2.54 cm) Fresh Ginger grated, no need to peel, about 1 tablespoon
  • 1 teaspoon Garam Masala ground
  • 2 teaspoon Chili Powder
  • 1/4 teaspoon Red Pepper Flakes add another pinch for extra heat
  • 3/4 teaspoon Ground Cumin
  • 1/2 cup (118 grams) Water divided
  • 28 ounce (794 grams) Can of Diced Tomatoes + its juices (one large can)
  • 2 cups (270 grams) Potatoes red, cut into bite-size pieces (about 2 medium)
  • 1/2 cup (105 grams) Red Lentils
  • 4 cups (450 grams) Cauliflower cut into bite-size pieces (about 1 medium head)
  • 1 teaspoon Fine Sea Salt adjust to taste
  • 13.6 ounces (385 grams) Coconut Milk full fat (one can)
  • Fresh Lime Juice

Serve With:

  • 1 cup (145 grams) Raw Cashews optional *see notes
  • Tamari, Cilantro, Basmati or Jasmine Rice, Naan, Lime Wedges

Instructions

  • Use a paper towel or pastry brush to lightly spread oil over the bottom and side walls of the crock. Set aside.
  • Prep the Seasonings: In a saute pan, add 2 tablespoons of oil and bring to a shimmer. Add the onions and pinch of salt and saute on medium-low for about 7-8 minutes or until the onions are slightly tender. Stir in the grated garlic and ginger for about 30 seconds. Then, sprinkle in the spices: garam masala, chili powder, ground cumin and red pepper flakes.
    Stir for about 1 minute until the onions are coated and spices are fragrant. Deglaze the pan with 1/4 cup (60 grams) of water. Allow the water to steam off while stirring. The mixture will become pasty and thick. Remove from heat. Set aside.
  • Layer the Ingredients: To a 6 quart slow cooker, add the tomatoes, potatoes, lentils, cauliflower and remaining 1/4 cup (60 grams) of water. Scrape the onion/spice mixture over the cauliflower, then sprinkle with salt. Stir gently and throughly to mix. The mixture will seem dry at this point, but the it will moisten as it cooks.
  • Cook It! Lid the slow cooker and cook on Low for 5 1/2 - 6 1/2 hours or High for 3 1/2 - 4 1/2 hours OR until the potatoes are fork tender and the lentils are soft. Stir once or twice half way through the cooking process. 
  • Finish the Curry: Stir in coconut milk and allow the curry to continue cooking with the lid off for about 30 minutes to warm through and thicken slightly.
    Squeeze in the juice of a half of lime and stir. Taste for salt and add teaspoon or two of Tamari if desired. Sprinkle with chopped cilantro and serve family style with rice and naan. 
  • To Store: Store in a covered container, in the refrigerator for up to three days or in the freezer (with or without rice) for up to two weeks. 

Notes

For the Cashews: they add crunch, protein and flavor to this dish, but they are optional. To toast the cashews, preheat oven to 350 Fahrenheit (180 celsius). Place the cashews in a baking pan and bake for about 12-14 minutes until fragrant and golden. Set aside to cool, then rough chop. 
This recipe is adapted from my stovetop Cauliflower Potato Red Lentil Curry.
 

Nutrition

Serving: 1serving | Calories: 356kcal | Carbohydrates: 34g | Protein: 10g | Fat: 23g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 752mg | Potassium: 1113mg | Fiber: 10g | Sugar: 8g | Vitamin A: 467IU | Vitamin C: 61mg | Calcium: 114mg | Iron: 6mg