Slow Cooker Vegetable Curry

A delicious vegetable curry, perfect for batch cooking in the cooler months.


  • Heat a large nonstick skillet set over medium heat and add the olive oil. Add the onion, apple, and ginger, and cook until they are tender, 7 to 8 minutes.
  • Add the garlic and cook for 30 seconds. Stir in the curry paste and cook, stirring, for 3 minutes. Transfer the vegetable and curry mixture to a slow cooker.
  • Add the sweet potato, cauliflower, chickpeas, diced tomatoes, vegetable broth, salt, and pepper to the slow cooker.
  • Cook on HIGH for 6 hours, or until the vegetables are tender.
  • Once the vegetables are soft, stir in the coconut milk and spinach, and heat to soften the spinach.
  • Serve on its own, over rice or quinoa, or in lettuce wraps!


  • 1 tsp Olive oil
  • 1/2 medium Yellow onion (diced)
  • 1 medium Apple (diced)
  • 2 tbsp minced Ginger root
  • 2 clove(s) Garlic (minced)
  • 1/4 cup Indian curry paste (Pataks* see notes)
  • 1 medium potato Sweet potato (peeled, cut into 1/2-inch cubes)
  • 2 cup Cauliflower (florets)
  • 2 1/2 cup Chickpeas, canned, drained
  • 1 can(s) (13oz) Diced tomatoes, canned
  • 1 3/4 cup Vegetable stock/broth, low sodium
  • 1/4 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 cup Coconut milk, reduced fat
  • 1 1/2 cup Spinach (chopped)


Quick Tips:

You can buy Indian Curry paste in the Asian section of your local grocery store. Patak's makes a delicious curry paste.

Storage Instructions:

This curry will store in your fridge for up to a week, and your freezer for 4 weeks.

Dietary servings Per Portion

Fruit 0.2

Meat Alternative 0.6

Vegetables 2.6

Energy sources

Carbohydrates 66%

Fat 19%

Protein 15%

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