Recipe: Slow Cooker Vegetable Curry

Attention, all meal preppers! This is one amazing dish that everyone with a hectic schedule needs to try. The Lemon Bowl’s vegan-friendly curry is veggie-packed and flavorful.

Slow Cooker Vegetable Curry

Curry is the perfect vegetarian and vegan meal. The various colors bring the curry to life. Best of all, the only veggies I cut up were the potato and onion. I spent a total of 5 minutes preparing this meal before throwing it in the crock pot.

My tips and suggestions

  • Use all frozen veggies to minimize meal prep.
  • Cilantro and scallions aren’t necessary but definitely take this dish to the next level.
  • Serve over rice or lentils for an added serving option.


What you’ll need + recommendations

  • 4 cups cauliflower cut in florets
  • 2 cups Brussels sprouts quartered
  • 1 sweet potato peeled and diced
  • 1 red pepper diced
  • 1 medium onion diced
  • 15 ounce can chickpeas drained
  • 15 ounce can tomato sauce low sodium
  • 1/2 cup light coconut milk
  • 1/2 cup vegetable broth
  • 1 tablespoon cumin
  • 1 tablespoon curry powder
  • 1 tablespoon turmeric
  • 1/2 teaspoon cayenne optional
  • 1/2 cup frozen green peas
  • Cilantro, sriracha and scallions – optional garnishes


Get the recipe

Head over to The Lemon Bowl for this Slow Cooker Vegetable Curry with Chickpeas.