A serving of slow cooker vegetable curry with flatbread

Slow cooker vegetable curry

  • 1
  • 2
  • 3
  • 4
  • 5
(39 ratings)

Prep: 10 mins Cook: 6 hrs Plus overnight chilling


Serves 2

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

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal391
  • fat22g
  • saturates13g
  • carbs30g
  • sugars18g
  • fibre14g
  • protein11g
  • salt1.1g
Save to My Good Food
Please sign in or register to save recipes.


  • 400ml can light coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 3 tbsp mild curry paste
  • 2 tsp vegetable bouillon powder
  • 1 red chilli, deseeded and sliced
  • 1 tbsp finely chopped ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 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



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 15g coriander, chopped
  • 160g frozen peas, defrosted



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 lime, juiced, to taste



    The same shape, but smaller than…

  • wholemeal flatbread, to serve


  1. Put 400ml light coconut milk, 3 tbsp mild curry paste, 2 tsp vegetable bouillon powder, 1 deseeded and sliced red chilli, 1 tbsp finely chopped ginger, 3 sliced garlic cloves, 200g chunks butternut squash, 1 sliced red pepper and 1 small halved and thickly sliced aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.

  2. The next day, cook on Low for 6 hrs until the vegetables are really tender, then stir in 15g chopped coriander and 160g defrosted peas. The heat of the curry should be enough to warm them through.

  3. Taste and add a good squeeze of lime juice, if you fancy extra zing. Serve with a wholemeal flatbread.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
29th Apr, 2019
This recipe does not say to cook onion and garlic first is that right?
Clare OSBORNE's picture
9th Feb, 2019
This is so disappointing. I think the aubergine ruins it, it gives it a really bitter taste. I added tomatoes at the same time as the peas which were really nice. I did add some cornflour to thicken it up. I would make it again but without the aubergine.
24th Jan, 2019
I found this had a peculiar taste to it. Not sure if it was just the particular curry paste that I used as I hadn't used it before. The whole thing just felt a bit too thin and runny for me. More like a soup than a sauce.
8th Jan, 2019
I added chickpeas & butter beans to this and also mushrooms. Really liked it :-)
Natalie Stewart's picture
Natalie Stewart
21st Sep, 2018
This recipe is delicious, I chopped my veg smaller than the recipe stated as it helped to thicken the sauce. I added mushrooms and peas in half an hour before the end of the cooking time.I used tikka masala curry paste and just a small sprinkle of dried chilli flakes. I will be making this again!
Chloe Bird's picture
Chloe Bird
28th Aug, 2018
This is delicious! It’s wise to chop the veg nice and chunky to avoid sloppiness. As the instructions state- the aubergine to be halved and then sliced. I cut mine into really thick semi circles
6th Feb, 2018
We thought this was absolutely delicious! We're not vegetarians, but this was fantastic. One small point: I like curries quite spicy, and this was fine for me, and yet my wife is not a fan of spicy curries, so bear that in mind in terms of the amount of paste and chilli you use; you may like to put a bit less in, or make double the amount, for 4 people, and reduce the proportion accordingly?
16th Nov, 2017
This was not a success! The vegetables were overcooked, and the whole dish had a very bitter taste to it, and was too spicy considering the mild curry paste. Perhaps the stated 3 tbsp of paste is too much? Would not make again.
4th Nov, 2017
Can't truthfully rate this as I used full fat coconut milk and different veg (pumpkin, butternut, mixed peppers, aub, courgette, onion) but it didn't taste of much somehow after six hours...more like a sloppy stew! All the veg had pretty much broken down. Tasted ok, but no punch of flavour at all and the coconut milk had lost all creaminess (think this is why they suggest low-fat?). I also have issue with the lack of protein - we ended up quickly toasting a load of cashews to stir in which made it better, but maybe chickpeas or lentils would help? I love the idea of a slow-cooker curry but I'm not convinced yet...
26th Oct, 2017
Not a bad meal but the dish was lacking a bit of substance in the choice of vegetables. I used madras curry paste as I had it in the cupboard. We'd eat it again but add some different vegetables, we scored it 7.5/10


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
28th Feb, 2019
Several people have mentioned a bitter taste with this recipe. This is probably due to the aubergine and in my experience, even when slow cooking, it's best to fry or roast aubergine before using in a dish. This should get rid of the bitterness. Otherwise make sure the pieces are small (as others have said) so that they cook through properly.
Want to receive regular food and recipe web notifications from us?