Vegan Slow Cooker Curry

5 from 3 votes

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!

Prep Time15

Cook Time3

Total Time3 15

Course: Entree, Main

Cuisine: American, Indian-Inspired

Servings:

Calories: 240kcal

Author: Alissa Saenz

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

US Customary - Metric

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.

Nutrition