Slow Cooked Vegetable Curry

Indulge in the wholesome goodness of our Slow Cooker Vegetable Curry—a nutritious delight that not only bursts with vibrant flavours but also offers incredible nutritional value.

Customise this recipe with any vegetables you have on hand—simply toss them in, and let the slow cooker work its magic!

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Shemin's Chilli Free Curry Paste - 20% OFF

Shemin’s Chilli Free Curry Paste is full of rich, aromatic Indian flavour, without the heat. Made in small batches from our original family recipe, it’s perfect for creating mild, comforting dishes everyone can enjoy. Ideal for everything from simple curries to flavourful marinades.

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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking.

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Ingredients

250ml coconut milk
400g tinned plum tomatoes
150ml vegetable stock
100g Shemin’s Indian, Goan, or Massaman Curry Paste
2 tbsp Shemin’s Mango Chutney
3 bell peppers, diced
1 courgette, diced
4 medium potatoes, diced
1 medium aubergine, diced
1/2 head cauliflower, cut into chunks
25g fresh coriander
120g spinach

How to make Slow Cooked Vegetable Curry

Put the coconut milk, plum tomatoes, vegetable stock, Shemin’s Curry Paste, and Shemin’s Mango Chutney into the slow cooker and mix well.
Stir in the bell peppers, courgettes, potatoes, aubergine, cauliflower, and fresh coriander. Cook on high for 1-2 hours or low for 2-3 hours until vegetables are cooked through.
Thirty minutes before finishing, stir in the spinach.
Season and serve with rice and/or Shemin’s Indian Breads.

Tips

Tips:

For added texture, try roasting the diced potatoes before adding them to the slow cooker. This can bring a delightful crispiness to the dish.
If you prefer your vegetables less tender, add them to the slow cooker in stages. For example, add bell peppers and courgettes later in the cooking process to retain some crunch.
Garnish the finished curry with additional fresh coriander, a dollop of yogurt, or a sprinkle of toasted coconut for an extra burst of flavour and visual appeal.
This curry tends to taste even better the next day, so don’t hesitate to make extra for delicious leftovers.
If you would like to cook this on the hob, follow the recipe above and simmer for around 45 minutes, until the vegetables are done to your liking.

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Slow Cooked Vegetable Curry

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