18 Spicy Curry Crockpot Recipes Delight

Unleash the vibrant flavors of the world right in your kitchen with our roundup of 18 Spicy Curry Crockpot Recipes Delight! Perfect for those who love a hearty, flavor-packed meal without the fuss, these recipes promise to warm your soul and spice up your dinner routine. Whether you’re a curry connoisseur or a curious newbie, get ready to transform your meals into exotic feasts. Dive in!

Thai Green Curry Chicken Crockpot

Deliciously aromatic and effortlessly simple, this Thai Green Curry Chicken Crockpot recipe is my go-to for busy weeknights. I remember the first time I tried making it; the smell alone transported me straight to the streets of Bangkok. Now, it’s a staple in my household, and I’m excited to share how you can bring this vibrant dish into your home.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 can (13.5 oz) coconut milk
• 1/4 cup Thai green curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained
• 1/2 cup fresh basil leaves
• 2 cups jasmine rice, cooked

Instructions

1. Place the chicken thighs at the bottom of the crockpot.
2. In a bowl, whisk together the coconut milk, green curry paste, fish sauce, and brown sugar until smooth. Pour over the chicken.
3. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and easily shreds with a fork.
4. Add the sliced red bell pepper and bamboo shoots to the crockpot, stirring gently to combine. Cover and cook for an additional 30 minutes on high.
5. Stir in the fresh basil leaves just before serving to retain their vibrant color and aroma.
6. Serve the curry over cooked jasmine rice, garnishing with extra basil leaves if desired.

Vibrant and full of flavor, this Thai Green Curry Chicken is a delightful balance of spicy, sweet, and savory. The chicken melts in your mouth, while the bell peppers add a satisfying crunch. For an extra touch, serve it with a side of crispy spring rolls or a fresh cucumber salad to round out the meal.

Slow Cooker Butter Chicken Curry

Diving into the world of slow cooker meals has been a game-changer for my weeknight dinners, and this Butter Chicken Curry is no exception. It’s a dish that marries convenience with rich flavors, perfect for those days when you want something hearty without the hassle.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 cup plain yogurt
• 4 tbsp butter
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp chili powder
• 1 can (14 oz) tomato sauce
• 1 cup heavy cream
• 1 tbsp lemon juice
• Salt to taste

Instructions

1. In a large bowl, combine the chicken thighs and yogurt, ensuring each piece is well coated. Let it marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
2. Melt the butter in a skillet over medium heat. Add the diced onion, cooking until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the garam masala, turmeric, cumin, and chili powder to the skillet, toasting the spices for about 30 seconds to release their aromas.
5. Transfer the onion and spice mixture to the slow cooker. Add the marinated chicken and tomato sauce, stirring to combine.
6. Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork.
7. Stir in the heavy cream and lemon juice, then season with salt to taste. Cook for an additional 30 minutes on low to allow the flavors to meld.
8. Tip: For a smoother sauce, blend half of the curry before adding the cream. This step is optional but adds a luxurious texture.
9. Tip: If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking to allow some of the liquid to evaporate.
10. Tip: Garnish with fresh cilantro and serve with basmati rice or naan bread for a complete meal.

Rich and creamy, this Butter Chicken Curry is a comforting dish that’s sure to please. The tender chicken and aromatic sauce pair beautifully with fluffy rice, making it a satisfying meal any day of the week.

Crockpot Lamb Curry with Yogurt

Zesty flavors and tender meat come together in this Crockpot Lamb Curry with Yogurt, a dish that’s become a staple in my kitchen, especially on those busy days when I crave something hearty without the fuss. I remember the first time I tried it; the aroma filled my house, making it impossible for anyone to resist coming into the kitchen to sneak a peek.

Ingredients

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 1 cup plain yogurt
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add lamb cubes and brown on all sides, about 5 minutes. Transfer to the crockpot.
2. In the same skillet, add onion, garlic, and ginger. Sauté until softened, about 3 minutes. Tip: Scrape the bottom of the skillet to incorporate any browned bits for extra flavor.
3. Stir in curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
4. Add the onion mixture to the crockpot. Pour in chicken broth and yogurt. Season with salt and black pepper. Stir to combine.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until lamb is tender. Tip: For best results, avoid lifting the lid during cooking to maintain consistent temperature.
6. Stir in fresh cilantro before serving. Tip: Let the curry sit for 10 minutes after cooking to allow flavors to meld together.

Lusciously tender lamb in a creamy, spiced yogurt sauce makes this curry a comforting meal. Serve it over steamed basmati rice or with warm naan bread to soak up every bit of the flavorful sauce.

Vegetable Coconut Curry Crockpot

Kind of like that one time I was rummaging through my pantry and found a can of coconut milk that was about to expire, I decided to throw together this Vegetable Coconut Curry Crockpot. It’s become a staple in my house, especially on those days when I want something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 2 tbsp curry powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups potatoes, diced
• 1 cup carrots, sliced
• 1 cup bell peppers, diced
• 1 cup cauliflower florets
• 1 cup chickpeas, drained and rinsed
• 1/4 cup cilantro, chopped

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
2. Transfer the sautéed mixture to the crockpot. Add the vegetable broth, coconut milk, curry powder, salt, and black pepper, stirring to combine.
3. Add the potatoes, carrots, bell peppers, cauliflower, and chickpeas to the crockpot, stirring to ensure all ingredients are coated with the liquid.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the vegetables are tender.
5. Stir in the cilantro just before serving. Tip: For a thicker curry, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.

The curry turns out creamy with a perfect blend of spices, and the vegetables are tender but not mushy. Serve it over a bed of steamed rice or with some warm naan bread for a complete meal.

Slow Cooker Beef Massaman Curry

Perfect for those busy days when you crave something hearty yet don’t want to spend hours in the kitchen, this Slow Cooker Beef Massaman Curry has become my go-to. I remember the first time I tried it; the aroma filled my entire house, making it impossible to resist sneaking a taste before dinner.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp vegetable oil
• 1 cup Massaman curry paste
• 1 can (13.5 oz) coconut milk
• 2 cups beef broth
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 cup potatoes, peeled and cubed
• 1 cup carrots, sliced
• 1/2 cup roasted peanuts
• 1 tbsp lime juice

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef cubes and sear until browned on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the skillet to ensure a good sear.
2. Transfer the seared beef to the slow cooker. Add the Massaman curry paste, coconut milk, beef broth, fish sauce, and brown sugar. Stir to combine.
3. Cover and cook on low for 6 hours or high for 3 hours. Tip: Cooking on low allows the flavors to meld together more deeply.
4. Add the potatoes, carrots, and roasted peanuts to the slow cooker. Stir well. Cover and cook for an additional 1 hour on high, or until the vegetables are tender. Tip: Cut vegetables uniformly for even cooking.
5. Stir in the lime juice just before serving. This adds a bright contrast to the rich curry.

Kick back and enjoy the tender beef that practically melts in your mouth, paired with the creamy, slightly sweet curry sauce. Serve it over a bed of jasmine rice or with a side of naan bread to soak up every last bit of that delicious sauce.

Crockpot Chickpea and Spinach Curry

After a long day at work, there’s nothing I love more than coming home to a meal that’s been simmering away in the crockpot, filling the house with irresistible aromas. This Crockpot Chickpea and Spinach Curry is one of those dishes that feels like a warm hug, and the best part? It practically cooks itself while you go about your day.

Ingredients

• 2 cups dried chickpeas, soaked overnight
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 can (14.5 oz) diced tomatoes
• 4 cups fresh spinach
• 1 can (13.5 oz) coconut milk
• 1 tsp salt

Instructions

1. Drain the soaked chickpeas and rinse them under cold water.
2. Heat the olive oil in a skillet over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
3. Transfer the sautéed mixture to the crockpot. Add the chickpeas, curry powder, turmeric, cumin, diced tomatoes, and salt. Stir to combine.
4. Pour in enough water to cover the ingredients by about an inch. Cover and cook on low for 8 hours or high for 4 hours, until the chickpeas are tender.
5. Tip: For a richer flavor, toast the spices in the skillet before adding the onions.
6. Stir in the coconut milk and spinach, cooking for an additional 15 minutes until the spinach is wilted.
7. Tip: If you prefer a thicker curry, remove the lid for the last 30 minutes of cooking to allow some of the liquid to evaporate.
8. Serve hot over rice or with naan bread for a complete meal.
9. Tip: Leftovers taste even better the next day as the flavors continue to meld.

Just like that, you’ve got a creamy, flavorful curry that’s packed with protein and greens. The chickpeas add a satisfying bite, while the coconut milk brings a subtle sweetness that balances the spices perfectly. Try topping it with a dollop of yogurt or a sprinkle of fresh cilantro for an extra burst of flavor.

Japanese Curry Crockpot with Pork

Yesterday, I found myself craving something hearty yet easy to make, and that’s when I remembered my go-to comfort dish. It’s perfect for those days when you want minimal fuss but maximum flavor.

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes
• 3 cups water
• 2 medium carrots, sliced into 1/2-inch pieces
• 2 medium potatoes, cubed into 1-inch pieces
• 1 large onion, chopped
• 3.5 oz Japanese curry roux
• 1 tbsp vegetable oil
• 1/2 tsp salt

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the pork cubes to the skillet and brown on all sides, about 5 minutes total. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Transfer the browned pork to a crockpot.
4. In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Tip: This step builds flavor by deglazing the browned bits from the pork.
5. Add the sautéed onions to the crockpot with the pork.
6. Add the carrots, potatoes, water, and salt to the crockpot, stirring to combine.
7. Cover and cook on low for 6 hours or high for 3 hours, until the pork is tender. Tip: The curry will thicken as it cooks, so resist the urge to stir too often.
8. Break the curry roux into pieces and add to the crockpot, stirring until completely dissolved.
9. Cover and cook for an additional 30 minutes on low, allowing the flavors to meld.

Perfectly tender pork and vegetables in a rich, velvety curry sauce make this dish a comforting meal. Serve it over steamed rice or with a side of pickled vegetables for an extra tangy contrast.

Slow Cooker Red Curry Lentils

Very few dishes offer the comfort and simplicity of a slow cooker meal, especially when it comes to infusing deep flavors with minimal effort. I remember the first time I tried making red curry lentils in my slow cooker; the aroma filled my kitchen for hours, building anticipation for the creamy, spicy goodness that was to come. It’s become a staple in my home, perfect for those days when I want something hearty without hovering over the stove.

Ingredients

• 1 cup dried red lentils
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 2 tbsp red curry paste
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp lime juice
• 1 tsp salt

Instructions

1. Rinse the red lentils under cold water until the water runs clear to remove any debris.
2. In your slow cooker, combine the rinsed lentils, coconut milk, vegetable broth, red curry paste, grated ginger, and minced garlic. Stir well to ensure the curry paste is fully dissolved.
3. Cover and cook on low for 6 hours or high for 3 hours, until the lentils are tender and the mixture has thickened. Tip: If the lentils absorb too much liquid, add a splash of broth to reach your desired consistency.
4. Stir in the lime juice and salt, then taste and adjust seasoning if necessary. Tip: The lime juice brightens the dish, so don’t skip it!
5. Let the lentils sit for 10 minutes before serving to allow the flavors to meld together. Tip: This resting time is crucial for the best texture and taste.

Serve these creamy red curry lentils over a bed of steamed jasmine rice or with a side of naan for dipping. The lentils should be velvety with a gentle kick from the curry paste, balanced by the richness of the coconut milk. Sometimes, I like to top mine with fresh cilantro and a squeeze of extra lime for an added layer of flavor.

Crockpot Chicken Tikka Masala

How many times have you craved the rich, creamy flavors of Chicken Tikka Masala but hesitated because of the lengthy cooking process? I’ve been there too, until I discovered the magic of making it in a crockpot. This method not only simplifies the process but also deepens the flavors, making it a weekday dinner hero in my home.

Ingredients

• 2 lbs chicken breast, cut into 1-inch pieces
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp turmeric
• 1 tsp cayenne pepper
• 1 tbsp ginger, grated
• 3 cloves garlic, minced
• 1 large onion, diced
• 1 can (15 oz) tomato sauce
• 1 cup heavy cream
• 1 tbsp garam masala
• 1/2 cup fresh cilantro, chopped
• 2 tbsp vegetable oil
• Salt to taste

Instructions

1. In a large bowl, combine yogurt, lemon juice, cumin, paprika, turmeric, cayenne pepper, ginger, and garlic. Add chicken pieces, ensuring they’re well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
2. Heat vegetable oil in a skillet over medium heat. Add diced onions and sauté until translucent, about 5 minutes.
3. Transfer the onions to the crockpot. Add the marinated chicken and tomato sauce, stirring to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender.
5. Stir in heavy cream and garam masala. Cook for an additional 30 minutes on LOW.
6. Garnish with fresh cilantro before serving.

Let this Crockpot Chicken Tikka Masala be the star of your next dinner. The chicken turns out incredibly tender, soaking up all the spices, while the sauce is luxuriously creamy. Serve it over a bed of basmati rice or with warm naan bread for a meal that’s sure to impress.

Slow Cooker Panang Curry with Beef

After a long day at work, there’s nothing more comforting than coming home to the aromatic embrace of a slow-cooked meal. That’s why this Slow Cooker Panang Curry with Beef has become a staple in my kitchen—it’s hearty, flavorful, and practically cooks itself while I tackle the rest of my day.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 can (13.5 oz) coconut milk
• 3 tbsp Panang curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced into strips
• 1 cup bamboo shoots, drained
• 1/2 cup Thai basil leaves
• 2 cups jasmine rice, cooked

Instructions

1. Place the beef cubes at the bottom of the slow cooker.
2. In a medium bowl, whisk together the coconut milk, Panang curry paste, fish sauce, and brown sugar until smooth.
3. Pour the coconut milk mixture over the beef, ensuring all pieces are coated.
4. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the beef is tender.
5. Add the red bell pepper and bamboo shoots to the slow cooker, stirring gently to combine.
6. Cover and cook for an additional 30 minutes on HIGH, until the vegetables are just tender.
7. Stir in the Thai basil leaves just before serving to retain their vibrant color and flavor.
8. Serve the curry hot over a bed of jasmine rice.

Just imagine the tender chunks of beef, bathed in a creamy, slightly sweet curry sauce, with the crunch of bamboo shoots and the freshness of Thai basil. For an extra touch, garnish with a sprinkle of crushed peanuts or a squeeze of lime to brighten up the dish.

Crockpot Sweet Potato and Peanut Curry

After a long day of work, there’s nothing I love more than coming home to the comforting aroma of a meal that’s been simmering away in the crockpot. This Crockpot Sweet Potato and Peanut Curry is my go-to for those busy evenings when I want something hearty, flavorful, and fuss-free.

Ingredients

• 2 cups sweet potatoes, peeled and cubed
• 1 cup onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1 can (14 oz) coconut milk
• 1/2 cup peanut butter
• 1 cup vegetable broth
• 1 tbsp lime juice
• 1/4 cup cilantro, chopped

Instructions

1. Place the sweet potatoes, onion, garlic, and ginger in the crockpot.
2. In a small bowl, mix the curry powder, cumin, and cayenne pepper. Sprinkle over the vegetables in the crockpot.
3. Pour the coconut milk, peanut butter, and vegetable broth into the crockpot. Stir well to combine.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the sweet potatoes are tender.
5. Stir in the lime juice and cilantro before serving.

Great for meal prep, this curry thickens beautifully overnight, making the flavors even more pronounced. The creamy peanut butter balances the spice, while the sweet potatoes add a comforting sweetness. Serve it over a bed of fluffy rice or with a side of naan for a complete meal.

Slow Cooker Thai Red Curry with Shrimp

Diving into the world of slow cooker meals has been a game-changer for my weeknight dinners, and this Thai Red Curry with Shrimp is no exception. It’s a dish that brings the vibrant flavors of Thailand right into your kitchen with minimal effort, perfect for those days when you’re craving something exotic but don’t want to spend hours in the kitchen.

Ingredients

• 1 tbsp vegetable oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 lb shrimp, peeled and deveined
• 1 cup frozen peas
• 1/4 cup fresh basil leaves
• 2 cups cooked jasmine rice

Instructions

1. Heat the vegetable oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Transfer the onion and garlic to the slow cooker. Stir in the Thai red curry paste until well combined.
3. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine all the ingredients.
4. Add the sliced red bell pepper to the slow cooker. Cover and cook on LOW for 4 hours.
5. After 4 hours, add the shrimp and frozen peas to the slow cooker. Cover and cook on HIGH for 15 minutes, or until the shrimp are pink and cooked through.
6. Stir in the fresh basil leaves just before serving.
7. Serve the curry over cooked jasmine rice.

Perfectly balanced between spicy, sweet, and savory, this curry is a delight to the senses. The shrimp are tender, and the peas add a slight crunch, making every bite interesting. For an extra touch of freshness, garnish with additional basil leaves or a squeeze of lime juice.

Crockpot Eggplant and Tomato Curry

Perfect for those busy evenings when you crave something hearty yet don’t want to spend hours in the kitchen, this Crockpot Eggplant and Tomato Curry has become my go-to. I remember the first time I tried it; the aroma filled my tiny apartment, making it feel like a home.

Ingredients

• 2 cups diced eggplant
• 1 cup diced tomatoes
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup coconut milk
• 1/4 cup chopped cilantro

Instructions

1. Heat the olive oil in a pan over medium heat (350°F) for 1 minute.
2. Add the diced eggplant and sauté for 5 minutes until slightly softened.
3. Stir in the diced tomatoes, curry powder, salt, and black pepper, cooking for another 3 minutes.
4. Transfer the mixture to a crockpot and pour in the coconut milk.
5. Cover and cook on low for 4 hours, stirring once halfway through.
6. Garnish with chopped cilantro before serving.

Velvety chunks of eggplant melt in your mouth, while the tomatoes add a slight tanginess that balances the richness of the coconut milk. Serve it over a bed of fluffy rice or with warm naan bread for a complete meal.

Slow Cooker Malaysian Chicken Curry

Over the years, I’ve found that the slow cooker is my secret weapon for infusing deep, complex flavors into dishes with minimal effort. This Malaysian Chicken Curry is no exception, blending aromatic spices and tender chicken into a comforting meal that’s perfect for any day of the week.

Ingredients

• 2 lbs chicken thighs, skinless and boneless
• 1 tbsp vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp Malaysian curry powder
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 2 potatoes, peeled and cubed
• 1 carrot, sliced

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and sear until golden brown on both sides, about 3-4 minutes per side. Transfer to the slow cooker.
2. In the same skillet, add the diced onion, minced garlic, and grated ginger. Sauté until the onion is translucent, about 2-3 minutes.
3. Stir in the Malaysian curry powder and cook for another minute until fragrant.
4. Pour in the coconut milk, chicken broth, soy sauce, brown sugar, salt, and black pepper. Bring to a simmer, then pour over the chicken in the slow cooker.
5. Add the cubed potatoes and sliced carrot to the slow cooker, stirring gently to combine.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and the vegetables are cooked through.
7. Tip: For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
8. Tip: If you prefer a spicier curry, add a diced chili pepper with the onions and garlic.
9. Tip: Serve over steamed jasmine rice to soak up all the delicious sauce.

Finally, this Malaysian Chicken Curry is a harmonious blend of creamy coconut milk, tender chicken, and hearty vegetables, all brought together with the warmth of curry spices. For an extra touch of freshness, garnish with chopped cilantro and a squeeze of lime juice before serving.

Crockpot Pumpkin and Chickpea Curry

Over the years, I’ve found that the best meals are the ones that simmer away while you go about your day, filling your home with irresistible aromas. That’s exactly what this Crockpot Pumpkin and Chickpea Curry does, combining the sweetness of pumpkin with the heartiness of chickpeas in a spice-infused coconut milk base. It’s a dish that’s as nourishing as it is comforting, perfect for those busy days when you crave something homemade but don’t have hours to spend in the kitchen.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups pumpkin, cubed
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp lime juice
• Salt to taste

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the garlic and ginger to the skillet, cooking for another minute until fragrant.
3. Stir in the curry powder, cumin, and turmeric, toasting the spices for about 30 seconds to release their flavors.
4. Transfer the onion and spice mixture to the crockpot.
5. Add the chickpeas, pumpkin, coconut milk, and vegetable broth to the crockpot, stirring to combine.
6. Cover and cook on low for 6 hours or on high for 3 hours, until the pumpkin is tender.
7. Stir in the lime juice and salt to taste before serving.

Here’s the thing about this curry: the pumpkin melts into the sauce, creating a velvety texture that’s perfectly balanced by the chickpeas’ bite. Serve it over a bed of fluffy rice or with a side of naan to soak up every last drop of that creamy, spiced sauce.

Slow Cooker Goan Fish Curry

Back when I first stumbled upon the vibrant flavors of Goan cuisine, I knew I had to bring a piece of it into my kitchen. This Slow Cooker Goan Fish Curry is my weeknight savior, blending rich spices with the simplicity of slow cooking. It’s a dish that tells a story of coastal India, right from my humble slow cooker.

Ingredients

• 1.5 lbs white fish fillets, cut into chunks
• 1 cup coconut milk
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp Goan fish curry powder
• 1 tsp turmeric powder
• 1 tsp salt
• 1 cup water
• 2 tbsp tamarind paste
• 1 green chili, slit
• 1/2 cup fresh cilantro, chopped

Instructions

1. Heat the vegetable oil in a pan over medium heat. Add the chopped onion, sauté until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger to the pan. Cook for another 2 minutes, stirring constantly to avoid burning.
3. Stir in the Goan fish curry powder and turmeric powder. Cook for 1 minute to toast the spices, releasing their aromas.
4. Transfer the onion and spice mixture to the slow cooker. Add the coconut milk, water, tamarind paste, and green chili. Stir to combine.
5. Place the fish chunks into the slow cooker, ensuring they are submerged in the liquid. Cover and cook on low for 3 hours.
6. After cooking, gently stir in the chopped cilantro. Let it sit for 5 minutes before serving.

Creating this curry in the slow cooker not only simplifies the process but also allows the fish to absorb all the incredible flavors without falling apart. The result is a perfectly balanced dish with tender fish and a rich, aromatic sauce. Serve it over steamed rice or with warm naan for a truly comforting meal.

Crockpot Mushroom and Pea Curry

Great comfort food doesn’t have to be complicated, and this Crockpot Mushroom and Pea Curry is proof of that. I stumbled upon this recipe during a busy week when I needed something hearty yet easy to make, and it’s been a staple in my kitchen ever since.

Ingredients

• 2 cups sliced mushrooms
• 1 cup frozen peas
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tsp salt

Instructions

1. Heat olive oil in a pan over medium heat (350°F) and sauté the diced onion until translucent, about 5 minutes.
2. Add minced garlic and sauté for another minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
3. Transfer the onion and garlic to the crockpot, then add sliced mushrooms, frozen peas, coconut milk, curry powder, and salt.
4. Pour in vegetable broth and stir all ingredients until well combined. Tip: For a thicker curry, reduce the amount of vegetable broth by half.
5. Cover and cook on low for 6 hours or on high for 3 hours. Tip: Stirring occasionally will help the flavors meld together more evenly.
6. Once cooking is complete, give the curry a final stir and adjust seasoning if necessary.

Unbelievably creamy and packed with flavor, this curry pairs wonderfully with steamed rice or naan bread. The mushrooms add a meaty texture, while the peas bring a sweet pop to every bite—perfect for those who love a bit of contrast in their meals.

Slow Cooker Burmese Pork Curry

Craving something exotic yet comforting for dinner? I stumbled upon this Slow Cooker Burmese Pork Curry recipe during my quest for dishes that marry simplicity with deep flavors, and it’s been a game-changer for my weeknight meals.

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes
• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp Burmese curry powder
• 1 tsp turmeric
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tsp salt

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Tip: Ensure the oil is shimmering before adding the pork to get a good sear.
2. Add the pork cubes and sear until all sides are browned, about 3-4 minutes per side. Transfer to the slow cooker.
3. In the same skillet, add the onion, garlic, and ginger. Cook until softened, about 3 minutes. Tip: Scrape the bottom of the skillet to incorporate the browned bits for extra flavor.
4. Stir in the Burmese curry powder and turmeric, cooking for 1 minute until fragrant.
5. Pour in the coconut milk, chicken broth, fish sauce, brown sugar, and salt. Bring to a simmer, then transfer everything to the slow cooker.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender. Tip: For a thicker sauce, remove the lid during the last 30 minutes of cooking.

Just like that, you’ve got a rich, aromatic curry with melt-in-your-mouth pork. Serve it over steamed jasmine rice or with a side of pickled vegetables to cut through the richness.

Conclusion

Exploring these 18 Spicy Curry Crockpot Recipes offers a treasure trove of flavors to warm your heart and home. Each dish promises ease and excitement, perfect for busy weeknights or cozy weekends. We’d love to hear which recipe became your favorite—drop us a comment below! Don’t forget to share the spice with friends by pinning this article on Pinterest. Happy cooking!

Bella Bacinos