Curry isn’t a single dish; it’s really a family of spiced stews, each defined by a fragrant mix of aromatics and seasonings rather than one standard formula. Many curry recipes call for a jarred powder, but in this slow-cooker vegetable curry recipe, flavor comes from individual spices—turmeric for earthiness, cinnamon for warmth, coriander for citrusy lift and cayenne for heat—so you can taste their complexity as they meld together. Garlic, onion and ginger lay the foundation, while tomato paste adds depth and a gentle acidity.

The slow cooker takes over from there, coaxing sweetness from carrots and sweet potatoes, softening cauliflower until it’s tender, and letting chickpeas soak up the flavors of the spices. Coconut milk rounds everything out with a velvety finish, while cilantro and lime add brightness. The result is a richly spiced, homemade curry that tastes fresher and more vibrant than anything you’d get from a premixed powder. Plus, heart-healthy slow-cooker recipes like this often make enough to pack away for leftovers (it freezes well, too).

Slow-Cooker Vegetable Curry Ingredients

• Canola oil: Canola is a neutral cooking oil that allows other flavors to bloom. It adds a touch of richness without overpowering the dish.
• Aromatics: Onion and minced garlic blend seamlessly into the sauce.
• Spices: Many curry recipes call for ground coriander, cinnamon, ginger, turmeric and cayenne pepper. Coriander adds a citrusy, slightly floral note; cinnamon contributes a subtle sweetness and warmth; ginger introduces gentle heat and a zesty lift; turmeric lends an earthy, slightly bitter flavor and gives the dish its vibrant golden color; and cayenne delivers a touch of fiery heat that cuts through the rich coconut milk.
• Tomato paste: Tomato paste adds concentrated acidity and umami that strengthen the base of the sauce. Its deep red color also enhances the curry’s visual appeal. Cooking the tomato paste with the spices intensifies its flavor.
• Garbanzo beans (chickpeas): Chickpeas supply a hearty texture and plant-based protein that make the curry filling. When mashed, they thicken the sauce for a creamier consistency.
• Vegetables: This hearty stew features sweet potatoes, cauliflower, carrots and tomatoes. Make sure to use sweet potatoes and not yams (there is a difference!). Frozen cauliflower florets work perfectly fine here. The best types of tomatoes are plum tomatoes or on-the-vine tomatoes from the grocery store. In a pinch, use drained canned diced tomatoes.
• Chicken broth: Chicken broth infuses the curry with savory, umami-rich flavor and provides enough liquid to braise the vegetables evenly. Use your favorite store-bought brand, or homemade chicken broth if you have some on hand.
• Light coconut milk: Coconut milk brings creaminess and a hint of tropical sweetness without overwhelming the spices. Its fat content smooths out the sauce and ties flavors together.
• Seasonings: Salt and pepper heighten the flavors of the spices and vegetables, and ensure the curry tastes balanced.
• Fresh cilantro: Cilantro adds a burst of herbal brightness at the finish. Its fresh flavor contrasts with the long-cooked vegetables. If you’re one of many who think cilantro tastes like soap, use parsley instead.
• Cooked brown rice: Rice serves as a hearty base that absorbs the flavorful sauce. Its nutty character complements the earthiness of the curry. The best way to cook rice is with a rice cooker, but making it on the stove works well, too.
• Lime wedges: When squeezed over the curry, lime juice brings tang and freshness. This acidity balances the richness of coconut milk.
• Plain yogurt (optional): Yogurt offers a cool, creamy counterpoint to the curry’s heat. It can also add tanginess that complements the spices.

Taste of Home