Best 3 Delightful Indian Coconut Vegetarian Curry In The Slow Cooker Recipes

Tantalize your taste buds with a delightful journey into the realm of Indian vegetarian cuisine. This article presents a collection of delectable coconut-based curries, each meticulously crafted to capture the essence of traditional Indian flavors. Immerse yourself in the richness of creamy coconut milk, aromatic spices, and an array of vibrant vegetables, all harmoniously combined to create a symphony of flavors. From the comfort of your slow cooker, embark on a culinary adventure that will transport your palate to the vibrant streets of India.

These recipes showcase the versatility of coconut milk as a key ingredient, transforming ordinary vegetables into extraordinary culinary creations. Discover how coconut milk lends a velvety texture and subtle sweetness, perfectly complementing the medley of spices used in Indian cooking. Each recipe has been carefully curated to cater to different dietary preferences, ensuring that everyone can relish the goodness of these coconut curries.

Whether you're a seasoned vegetarian or simply seeking a flavorful plant-based meal, this article has something for everyone. From the classic Coconut Vegetable Curry, bursting with a vibrant blend of spices, to the unique Sweet Potato and Coconut Curry, offering a delightful balance of sweet and savory flavors, there's a recipe here to satisfy every craving. And for those seeking a touch of heat, the Spicy Coconut Curry will ignite your taste buds with its fiery kick.

So, gather your ingredients, prepare your slow cooker, and get ready to embark on a culinary journey that will leave you craving for more. These coconut vegetarian curries are not just delicious but also incredibly easy to make. Let the slow cooker do the work while you relax and relish the enticing aromas filling your kitchen.

Here are our top 3 tried and tested recipes!

SLOW-COOKED VEGETABLE CURRY

Slow-Cooked Vegetable Curry image

I love the fuss-free nature of the slow cooker, but I don't want to sacrifice flavor for convenience. This cozy, spiced-up dish has both. -Susan Smith, Mead, Washington

Provided by Taste of Home

Categories Dinner

Time 5h35m

Yield 6 servings

Number Of Ingredients 22

Ingredients

1 tablespoon canola oil
1 medium onion, finely chopped
4 garlic cloves, minced
3 teaspoons ground coriander
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
3 cups cubed peeled sweet potatoes (about 1 pound)
3 cups fresh cauliflower florets (about 8 ounces)
4 medium carrots, cut into 3/4-inch pieces (about 2 cups)
2 medium tomatoes, seeded and chopped
2 cups chicken broth
1 cup light coconut milk
1/2 teaspoon pepper
1/4 teaspoon salt
Minced fresh cilantro
Hot cooked brown rice
Lime wedges
Plain yogurt, optional

Steps:

In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker., Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt., Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.

Nutrition Facts : Calories 304 calories, Fat 8g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 696mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 12g fiber), Protein 9g protein.

SLOW COOKER COCONUT CURRY RECIPE BY TASTY

Slow Cooker Coconut Curry Recipe by Tasty image

Here's what you need: water, broccoli, organic chickpeas, medium sweet potato, medium white onion, quinoa, garlic, fresh ginger, red pepper flakes, ground turmeric, tamari, salt, canned diced tomatoes, coconut milk, cooked rice, fresh parsley

Provided by Merle O'Neal

Categories Dinner

Yield 10 servings

Number Of Ingredients 16

Ingredients

1 cup water
1 large head broccoli, cut into florets
15 oz organic chickpeas, drained and rinsed
1 medium sweet potato, or large, peeled and cubed
1 medium white onion, diced
¼ cup quinoa, uncooked
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon red pepper flakes
1 tablespoon ground turmeric
2 teaspoons tamari
2 teaspoons salt
28 oz canned diced tomatoes
30 oz coconut milk
cooked rice, for serving
fresh parsley, chopped, for serving, optional

Steps:

Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.
Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.
Serve the curry warm over rice. Garnish with parsley, if desired.
Enjoy!

Nutrition Facts : Calories 319 calories, Carbohydrate 32 grams, Fat 19 grams, Fiber 7 grams, Protein 8 grams, Sugar 9 grams

SLOW COOKER VEGETABLE CURRY

Slow cooker vegetable curry image

Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. One serving provides four of your five-a-day

Provided by Sara Buenfeld

Categories Dinner, Main course, Supper

Time 6h10m

Number Of Ingredients 13

Ingredients

400ml can light coconut milk
3 tbsp mild curry paste
2 tsp vegetable bouillon powder
1 red chilli, deseeded and sliced
1 tbsp finely chopped ginger
3 garlic cloves, sliced
200g butternut squash (peeled weight), cut into chunks
1 red pepper, deseeded and sliced
1 small aubergine (about 250g), halved and thickly sliced
15g coriander, chopped
160g frozen peas, defrosted
1 lime, juiced, to taste
wholemeal flatbread, to serve

Steps:

Put the coconut milk, curry paste, bouillon powder, chilli, ginger, garlic, butternut squash, pepper and aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.
Cook on low for 6 hrs until the vegetables are really tender, then stir in the coriander and defrosted peas. The heat of the curry should be enough to warm them through. Taste and add a good squeeze of lime juice, if you fancy extra zing. Serve with a wholemeal flatbread.

Nutrition Facts : Calories 391 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 18 grams sugar, Fiber 14 grams fiber, Protein 11 grams protein, Sodium 1.1 milligram of sodium

Tips:

Be sure to use full-fat coconut milk for the best flavor and texture.
If you don't have a slow cooker, you can make this curry on the stovetop over medium heat.
Add more vegetables to the curry, such as bell peppers, carrots, or peas.
Serve the curry with steamed rice, naan bread, or your favorite side dish.
If you don't have coconut milk, you can use a mixture of heavy cream and water.

Conclusion:

This delightful Indian coconut vegetarian curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is packed with flavor and vegetables, and it is sure to be a hit with your family and friends. So next time you're looking for a vegetarian curry recipe, give this one a try. You won't be disappointed!