This vegan slow cooker curry is packed with delicious veggies like green beans, carrots, potatoes, and tomatoes, along with chickpeas in a creamy coconut curry sauce. Dinner doesn't get much easier that this!
Slow cooker meals really do rule when it comes to cooking up an easy dinner. They're not the quickest to get on the table, but they make up for that many many times over when it comes to how little effort actually goes into preparing them.
With that in mind, I set out to create a super simple (but also super delish!) vegan curry recipe for the slow cooker. This one might look a bit familiar if you're a fan of my easy mixed vegetable curry. The ingredients and seasonings are pretty similar, with a few changes, like the fact that I added coconut milk to this one to make it extra rich and creamy.
This is just about the easiest dinner ever! Add a bunch of stuff to the slow cooker and let it rip. You'll need to add two final ingredients (canned chickpeas and tomatoes) during the last twenty minutes of cooking, which is a great time to cook up a batch of basmati rice to accompany this delicious curry.
Jump to:
Ingredients You'll Need
- Onion.
- Garlic.
- Ginger.
- Coconut milk. We're using light coconut milk, but feel free to go with the full-fat variety if you'd like your curry to be extra creamy.
- Green beans.
- Yellow potatoes. You're welcome to swap these out with another type of potato if you prefer. Red potatoes, baking potatoes, or even sweet potatoes will work!
- Carrots.
- Spices. You'll need garam masala, ground cumin, and ground turmeric, all of which are available in the spice aisle of most supermarkets.
- Chickpeas. Got a can of some other variety of beans on hand? Use it! Cannellini beans, kidney beans, lentils, and black beans are all great options.
- Canned diced tomatoes.
- Salt and pepper.
- Fresh cilantro. Leave this out if you're not a fan of the stuff.
- Basmati rice. I like basmati rice best with this type of curry, but if you have another variety of rice on hand, or even another grain like quinoa, feel free to use it.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Begin by placing diced onion, minced garlic, grated ginger, coconut milk, green beans, chopped potatoes, sliced carrots, and your spices into a large slow cooker. Stir it up, cover it, and let it cook for a few hours, until your potatoes are easily pierced with a fork.
Tip: Some folks like to cook their onion, garlic, and ginger in a bit of oil before adding them to the slow cooker. You're welcome to do that if you'd like, but it's by no means necessary.
Stir in the tomatoes and chickpeas, cover the pot again, and let the curry continue cooking for a bit longer — long enough to heat the ingredients you just added.
Turn off the slow cooker and season the curry with some salt and pepper.
Tip: Cook times can vary among different slow cooker brands and models, so be sure to keep an eye on this curry the first time you make it.
Your vegan slow cooker curry is good to go! Serve it over rice with a sprinkle of chopped fresh cilantro. Homemade vegan naan also makes a nice accompaniment.
Leftovers & Storage
Leftovers of this curry will keep in an airtight container in the fridge for about three days, or in the freezer for about three months. It can be reheated in the microwave or in a saucepan on the stove.
More Vegan Slow Cooker Recipes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Vegan Slow Cooker Curry
Ingredients
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 1 (13.5 ounce/400 ml) can light coconut milk
- 12 ounces fresh green beans, trimmed and cut into 2-inch pieces
- 1 pound yellow potatoes, chopped (about 1-inch pieces)
- 2 medium carrots, sliced
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1 (15 ounce/425 gram) can chickpeas, drained and rinsed
- 1 (14.5 ounce/411 gram) can diced tomatoes
- 1 teaspoon salt, plus more to taste
- Black pepper, to taste
- 2 tablespoons chopped fresh cilantro
- Cooked basmati rice, for serving
Instructions
- Place the onion, garlic, ginger, coconut milk, potatoes, green beans, carrots, garam masala, cumin, and turmeric into a large (5 quart or larger) slow cooker (Note 1). Stir to combine.
- Cover and cook on high for 2 to 3 hours, or on low for 4 to 5 hours, until the potatoes are fork tender (Note 2).
- Stir in the tomatoes and chickpeas. Cover and continue cooking the curry for about 20 minutes longer, just to heat the tomatoes and chickpeas.
- Turn off the slow cooker and season the curry with salt. Taste-test and add more salt if desired, along with some black pepper.
- Serve over rice with a sprinkle of cilantro.
Notes
- If you'd like, you can sweat the onion in a bit of oil, then briefly sauté the garlic and ginger before adding them to the curry. This step is 100% optional (and I always skip it).
- The cook time may vary depending on the slow cooker brand and model you're using, so keep an eye on the curry the first time you make it.
- Nutrition information does not include rice.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Tried this out yesterday and eating the leftovers tonight. Turned out delicious and it smelled so amazing while it was cooking. I didn’t have coconut milk on hand so I used the almond milk that I did have on hand. I also added a dash of curry powder along with the salt and pepper. And as someone else suggested I added a poblano pepper. Also served with jasmine rice since that’s what we had. Good way to use up a bunch of veggies. The 8 year old liked it too but was mad there was no chicken 🤣 I said it was meatless Monday sooooo yeah. Thanks for a great recipe!!
I’m so glad this popped up in my inbox this morning! I had been craving Indian food and with summer coming I feel like there isn’t much time left for slow cooker recipes.
It was delicious!! I mean, of course it was… :) I will definitely make it again. I have plenty of leftovers.
I had poblano peppers on hand so I added those for a bit of spice, and that was a pleasant addition!
Hi, I would really like that make the slow cooker curry, however I always thought that whatever is to be cooked has to be covered in liquid. Your first step is cooking the veggies but no liquid is mentioned. Can you clarify this please?
Thank you
The coconut milk is added with the veggies in step 1. They probably won't be covered, but the steam that's generated will be sufficient to cook them.