A creamy and flavorful Crockpot Vegetable Curry made with a variety of mixed vegetables simmered in rich coconut milk and aromatic curry spices. Perfect for a comforting, easy-to-make vegetarian meal served over rice.
Total Time:6 hours 10 minutes
Yield:4 servings
Ingredients
Main Ingredients
1 can coconut milk
2 cups mixed vegetables (carrots, peas, bell peppers)
2 tbsp curry powder
1 onion, chopped
Salt to taste
Instructions
Combine Ingredients: Add the coconut milk, mixed vegetables, chopped onion, and curry powder into the crockpot. Stir well to combine all the ingredients evenly.
Season: Add salt to taste and give the mixture another good stir to distribute the seasoning.
Cook: Cover the crockpot and cook on low heat for 6 hours to allow the flavors to meld and the vegetables to become tender.
Serve: Once cooked, serve the vegetable curry hot over freshly cooked rice for a wholesome meal.
Notes
Use fresh or frozen mixed vegetables according to your preference or what you have on hand.
Adjust the curry powder amount for more or less spiciness to taste.
For added protein, consider adding chickpeas or tofu before cooking.
Serve with naan bread or steamed rice for a complete meal.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
