This crockpot vegetable curry and coconut recipe is mildly sweet with a pleasant hint of spice. It’s made with simple ingredients and comes together quickly. Vegan and gluten free!
I’m hoping you haven’t noticed, but you probably have – you guys are a bunch of smart cookies. A lot of our recipes have curry in them and this one is no different. The love affair began when I was sick in Brooklyn that one Christmas and Indian food healed me, body and soul. I’m certain of it. And since then, curry has found its way into our lives almost on a daily basis. It’s not always in form of a steaming bowl of hearty, creamy stew like this recipe.
Sometimes it’s in the form of spiralized baked fries, or crunchy roasted cashews, or even turkey meatballs. If there’s a way to incorporate curry, we’ve got the will.
We would never claim to be experts on Indian cooking or Thai cooking. For that matter, we aren’t experts at any type of cooking. But blog has a way of pushing us out of our comfort zones and leading us to try things we might’ve never tasted otherwise. By default, we discover new favorite foods and flavors, which inspires us to work with them in our own kitchen. And inevitably, new recipes end up here for you to try. 😘😘😘
For a while, we were obsessed with French food. After Mexico, it was obviously, Mexican food. But for now, in the dead of winter, it’s sweet, sweet curry. Bonus: I hear it’s good for the immune system.
PS – This recipe is particularly exciting because we made a video for it! You can check it out here and, if you’re feeling super nice, share it, too! 🙏 Making videos was one of our 2016 goals and this is already our second one. We’re finally getting up to date with the times!
If you don’t already have a crockpot, we recommend this one from Amazon. It’s a great value and has the highest ratings! If you enjoyed this crockpot vegetable curry let us know in the comments!
How to Make Crockpot Vegetable Curry
Crockpot Vegetable Curry
Ingredients
Method
- Prepare vegetables as instructed above.
- Combine potatoes, carrot, peas, chickpeas, onion, vegetable broth, coconut milk, curry powder, sea salt, ginger powder, coriander, and red pepper flakes in a crockpot and stir to combine.
- Cook on high for 2 hours.
- Serve as desired – we recommend spooning it over a bowl of fluffy, hot rice.
Does this freeze well?
I haven’t ever tried freezing this curry, but I have frozen other similar soups/dishes. I assume this would be just fine if frozen and thawed.
When made following the recipe, how spicy is this? Also has anyone tried using lite coconut milk?
This curry is more on the mild side. It has a hint of spice but it’s not “spicy” by any means. I have not tried it with light coconut milk, but I typically recommend using whole coconut milk for the richness.
I am allergic to coconut, could I use regular milk or soy milk?
Of course! I would recommend subbing in almond or soy milk.
So yummy!! What is the serving size? I know it yields 8 but like is it a cup or?
Thanks for sharing!
The coconut milk curdled for me.
Hi! I am just preparing this dish now. I too have to cook it much longer than 2 hours, as the vegetables still aren’t cooked after 3 hours on high. But it smells delicious! I am just wondering, would it be possible to make it milder (for kids)? Would adding just 1 tbsp of curry instead of 2 tbsp work? Thanks so much!
So … the flavor is really good but — after 2 hours, the small-chopped potatoes and carrots are still hard. Was I supposed to cook them first?
Hi Erin! That’s strange. Ours only took 2 hours on high to cook the potatoes and carrots fully. Every crockpot is different, but I would just suggest cooking it longer.
My crockpot cooks crazy fast when on high. Even when I think I’ve started too late (like tonight with this recipe ), I cant believe how fast it goes. Wish me luck!
It’s so frustrating how they all cook differently! Best of luck – let me know how it turns out!