Slow Cooker Vegan Coconut Curry

Slow Cooker Vegan Coconut Curry

Creamy coconut curry simmers low and slow with chickpeas, sweet potatoes, and tender vegetables.

Total 6 hr 20 min Makes 6 servings Calories 380/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This hands-off curry layers chickpeas, sweet potatoes, and cauliflower in a spiced coconut milk base that deepens in flavor over hours in the slow cooker. A finish of lime juice and fresh cilantro brightens the rich, warmly spiced sauce. Serve over rice for an easy weeknight dinner that mostly cooks itself.

Ingredients

  • 2 cups sweet potatoes, peeled and cubed
  • 3 cups cauliflower florets
  • 2 cans chickpeas, drained and rinsed
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 cans coconut milk
  • 1 cup vegetable broth
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 2 cups baby spinach
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped

Method

  1. Peel and cube the sweet potatoes, and cut the cauliflower into florets.

  2. Dice the onion, mince the garlic, and grate the ginger.

  3. Add the sweet potatoes, cauliflower, chickpeas, onion, garlic, and ginger to the slow cooker.

  4. Sprinkle the curry powder, turmeric, cumin, and cayenne over the vegetables.

  5. Pour in the coconut milk and vegetable broth, then stir in the tomato paste and salt until evenly combined.

  6. Cover and cook on low for 6 hours, until the sweet potatoes and cauliflower are tender.

  7. Stir in the baby spinach and let it wilt in the hot curry, about 5 minutes.

  8. Stir in the lime juice and adjust salt to taste.

  9. Ladle the curry into bowls and top with fresh cilantro before serving.

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    Slow Cooker Vegan Coconut Curry

    This hands-off curry layers chickpeas, sweet potatoes, and cauliflower in a spiced coconut milk base that deepens in flavor over hours in the slow cooker. A finish of lime juice and fresh cilantro brightens the rich, warmly spiced sauce. Serve over rice for an easy weeknight dinner that mostly cooks itself.

    6 hr 20 min 6 servings 380 cal

    Ingredients

    • 2 cups sweet potatoes, peeled and cubed
    • 3 cups cauliflower florets
    • 2 cans chickpeas, drained and rinsed
    • 1 yellow onion, diced
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 2 tablespoons curry powder
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon cayenne pepper
    • 2 cans coconut milk
    • 1 cup vegetable broth
    • 2 tablespoons tomato paste
    • 1 teaspoon salt
    • 2 cups baby spinach
    • 1 lime, juiced
    • 1/4 cup fresh cilantro, chopped

    Method

    1. 1

      Peel and cube the sweet potatoes, and cut the cauliflower into florets.

    2. 2

      Dice the onion, mince the garlic, and grate the ginger.

    3. 3

      Add the sweet potatoes, cauliflower, chickpeas, onion, garlic, and ginger to the slow cooker.

    4. 4

      Sprinkle the curry powder, turmeric, cumin, and cayenne over the vegetables.

    5. 5

      Pour in the coconut milk and vegetable broth, then stir in the tomato paste and salt until evenly combined.

    6. 6

      Cover and cook on low for 6 hours, until the sweet potatoes and cauliflower are tender.

    7. 7

      Stir in the baby spinach and let it wilt in the hot curry, about 5 minutes.

    8. 8

      Stir in the lime juice and adjust salt to taste.

    9. 9

      Ladle the curry into bowls and top with fresh cilantro before serving.