Healthy Crockpot Vegetable Curry

Name: Healthy Crockpot Vegetable Curry
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6 servings
Ingredients: 2 cups chopped sweet potatoes; 1 bell pepper, chopped; 1 cup carrots, sliced; 1 can (15 oz) chickpeas, drained and rinsed; 2 cups spinach or kale; 1 can (14 oz) coconut milk; 1 cup vegetable broth; 1 onion, diced; 3 cloves garlic, minced; 1 tablespoon curry powder; 1 teaspoon cumin; Salt and pepper to taste

Highlighted under: Lightly Delicious

I love making this Healthy Crockpot Vegetable Curry because it's not only incredibly easy to prepare, but it also fills my kitchen with a delightful aroma as it cooks. Imagine throwing in your favorite vegetables, spices, and coconut milk in the morning and returning home to a warm, comforting meal that practically cooks itself! This recipe is my go-to for busy weeknights and is packed with flavors while being nutritious and satisfying.

Created by

Elara Whitfield

Last updated on 2026-01-06T10:43:16.982Z

Cooking this curry in a crockpot has entirely transformed my approach to weeknight meals. I often experiment with different vegetables, and my personal favorite combination includes sweet potatoes, bell peppers, and chickpeas for added protein. The long, slow cooking process allows the spices to meld beautifully, resulting in a rich and savory sauce that enhances the natural sweetness of the veggies.

One tip that I've found useful is to add the leafy greens, like spinach or kale, during the last 30 minutes of cooking. This keeps them vibrant and full of nutrients, adding a delightful texture to the dish. Plus, garnishing with fresh cilantro before serving elevates the dish, adding a burst of freshness!

        Why You'll Love This Recipe:
        Simple preparation with minimal cleanup
Packed with colorful, nutritious vegetables
Warm and comforting flavors perfect for any season

      

Ingredients:

Vegetables and Legumes

2 cups chopped sweet potatoes
1 bell pepper, chopped
1 cup carrots, sliced
1 can (15 oz) chickpeas, drained and rinsed
2 cups spinach or kale

Liquids and Spices

1 can (14 oz) coconut milk
1 cup vegetable broth
1 onion, diced
3 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon cumin
Salt and pepper to taste

Instructions:

Prep the Ingredients

Chop the sweet potatoes, bell pepper, and carrots into bite-sized pieces. Dice the onion and mince the garlic, preparing all vegetables for easy addition to the crockpot.

Combine in the Crockpot

In the crockpot, layer the chopped sweet potatoes, bell pepper, carrots, and chickpeas. Add the diced onion and minced garlic on top.

Add Liquids and Spices

Pour in the coconut milk and vegetable broth. Sprinkle the curry powder, cumin, salt, and pepper over the mixture, stirring gently to combine everything.

Set to Cook

Cover the crockpot and cook on low for 6 hours or high for 3 hours. The vegetables should be tender when finished.

Add Greens

About 30 minutes before serving, stir in the spinach or kale to wilt it into the curry. Adjust seasoning as needed.

Serve and Enjoy

Ladle the curry into bowls, garnish with fresh cilantro, and serve warm. Enjoy this comforting dish with rice or naan!

Pro Tips

For an extra kick, add a teaspoon of red pepper flakes or a dash of hot sauce. This curry also freezes well, so consider making a double batch for future meals.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well too! Just add them in the last hour of cooking.

→ How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

→ Can I make this curry vegan?

Yes, this recipe is already vegan! Just ensure your vegetable broth is plant-based.

→ What can I serve with this curry?

Serve it with rice, quinoa, or warm naan for a complete meal.