22 Delicious Slow Cooker Curry Recipes Easy

Zesty flavors and aromatic spices are just the beginning of what makes these 22 delicious slow cooker curry recipes a must-try for any home cook in North America. Whether you’re craving a quick dinner solution or a comforting meal that simmers to perfection while you go about your day, this roundup is packed with easy-to-make dishes that promise to delight your taste buds. Dive in and discover your next favorite curry!

Slow Cooker Chicken Tikka Masala

You’ve probably had those days when you crave something hearty but don’t want to spend hours in the kitchen. That’s where this Slow Cooker Chicken Tikka Masala comes in—it’s your ticket to a flavorful, fuss-free meal.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces for even cooking)
• 1 cup plain yogurt (Greek yogurt works great for extra creaminess)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, finely diced (yellow or white for sweetness)
• 3 garlic cloves, minced (fresh is best for that punchy flavor)
• 1 tbsp ginger, grated (keep some in the freezer for easy grating)
• 1 can (15 oz) tomato sauce (no salt added gives you control over seasoning)
• 1 tbsp garam masala (toast it lightly for an aromatic boost)
• 1 tsp cumin (ground or seeds, depending on your preference)
• 1 tsp paprika (smoked adds a nice depth)
• 1/2 tsp turmeric (for that golden color and earthy taste)
• 1/2 cup heavy cream (add at the end to prevent curdling)
• Salt to taste (start with 1/2 tsp and adjust)

Instructions

1. In a large bowl, mix the chicken pieces with yogurt, half the garam masala, cumin, paprika, and turmeric. Cover and marinate in the fridge for at least 1 hour, or overnight for deeper flavor.
2. Heat olive oil in a pan over medium heat. Add the onions and cook until soft and golden, about 5 minutes. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Transfer the onion mixture to the slow cooker. Add the marinated chicken and tomato sauce. Stir well to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and the sauce has thickened.
5. Stir in the heavy cream and remaining garam masala. Cook for an additional 10 minutes on HIGH to let the flavors meld.
6. Season with salt to taste before serving.

Best served over a bed of fluffy basmati rice or with warm naan to soak up the creamy sauce. The chicken should be melt-in-your-mouth tender, with a sauce that’s rich and aromatic—perfect for those cozy nights in.

Vegetable Curry in Slow Cooker

Now, imagine coming home to a kitchen filled with the aromatic spices of a vegetable curry that’s been simmering all day. This slow cooker version is your ticket to a hassle-free, flavor-packed meal.

Ingredients

• 2 cups diced potatoes (Yukon Gold works best)
• 1 cup chopped carrots (about 2 medium)
• 1 cup chopped onion (yellow or white)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder)
• 1 tbsp curry powder (adjust to taste)
• 1 can (14 oz) coconut milk (full fat for creamier texture)
• 1 cup vegetable broth (low sodium preferred)
• 1 tbsp olive oil (or any neutral oil)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat the olive oil in a pan over medium heat. Sauté the onion and garlic until soft, about 3 minutes.
2. Transfer the sautéed onion and garlic to the slow cooker. Add the potatoes, carrots, curry powder, coconut milk, and vegetable broth. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
4. Season with salt to taste before serving. Tip: For a thicker curry, remove the lid and cook on high for the last 30 minutes.

You’ll love how the vegetables soak up the rich, creamy coconut milk and spices. Serve it over a bed of fluffy rice or with warm naan for dipping.

Slow Cooker Beef Madras Curry

Unbelievably easy and packed with flavor, this Slow Cooker Beef Madras Curry is your ticket to a fuss-free dinner that tastes like you spent all day in the kitchen. Just set it and forget it, and you’ll come home to a dish that’s rich, spicy, and utterly comforting.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes (for tender bites)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 large onion, finely chopped (sweet varieties work best)
• 3 garlic cloves, minced (fresh is key for flavor)
• 1 tbsp ginger, grated (peel it first for less fiber)
• 2 tbsp Madras curry powder (adjust to taste)
• 1 can (14 oz) diced tomatoes (no need to drain)
• 1 can (13.5 oz) coconut milk (full fat for creaminess)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground if possible)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the beef cubes in a single layer, working in batches if necessary, and brown on all sides, about 3 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Transfer the browned beef to your slow cooker.
4. In the same skillet, reduce the heat to medium and add the onion. Cook until soft and translucent, about 5 minutes, stirring occasionally.
5. Add the garlic and ginger, cooking for another minute until fragrant. Tip: Keep stirring to prevent burning.
6. Stir in the Madras curry powder, coating the onion mixture well, and cook for 30 seconds to toast the spices.
7. Pour in the diced tomatoes and their juices, scraping up any browned bits from the bottom of the pan.
8. Transfer the onion-tomato mixture to the slow cooker over the beef.
9. Add the coconut milk, salt, and black pepper to the slow cooker, stirring to combine everything evenly.
10. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the beef is fork-tender. Tip: Resist the urge to open the lid too often to maintain the temperature.

Now, the beef should be meltingly tender, swimming in a sauce that’s perfectly balanced between spicy and creamy. Serve it over steamed rice or with naan for soaking up every last bit of that delicious curry.

Thai Green Curry in Slow Cooker

Got a craving for something spicy, creamy, and utterly comforting? This Thai green curry made in your slow cooker is the answer to your weeknight dinner prayers.

Ingredients

• 1.5 lbs chicken thighs, cut into bite-sized pieces (boneless for easier eating)
• 1 can (13.5 oz) coconut milk (full fat for creamier texture)
• 2 tbsp green curry paste (adjust for more or less heat)
• 1 red bell pepper, sliced (adds sweetness and crunch)
• 1 cup bamboo shoots, drained (for that authentic touch)
• 1 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tbsp brown sugar (balances the heat)
• 1/2 cup Thai basil leaves (regular basil works in a pinch)
• 1 lime, juiced (for a fresh finish)

Instructions

1. In your slow cooker, whisk together the coconut milk and green curry paste until smooth.
2. Add the chicken thighs, red bell pepper, and bamboo shoots to the slow cooker. Stir to coat everything in the curry mixture.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The chicken should be tender and fully cooked.
4. Stir in the fish sauce, brown sugar, and Thai basil leaves. Let it sit for 5 minutes to allow the flavors to meld.
5. Finish by squeezing lime juice over the curry before serving. Tip: Taste and adjust the seasoning if needed.

You’ll love how the chicken melts in your mouth, and the curry has just the right balance of spicy, sweet, and tangy. Serve it over jasmine rice or with a side of crispy roti for dipping.

Slow Cooker Lamb Rogan Josh

Absolutely nothing beats coming home to the aromatic embrace of a slow-cooked meal, especially when it’s as flavorful as this Lamb Rogan Josh. You’ll love how the spices meld together, creating a dish that’s both comforting and exotic.

Ingredients

• 2 lbs lamb shoulder, cut into chunks (bone-in for more flavor)
• 1 large onion, finely chopped (yellow or white works best)
• 3 garlic cloves, minced (fresh is key here)
• 1 tbsp ginger, grated (peel it first for less fiber)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 cup yogurt (full-fat for creaminess)
• 2 tbsp tomato paste (adds depth)
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp turmeric (for color and health benefits)
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp garam masala (add at the end for freshness)
• 1 tsp salt (adjust to taste)
• 1/2 cup water (to adjust consistency)

Instructions

1. Heat the oil in a pan over medium heat. Add the onions and cook until golden, about 10 minutes. Tip: Stir occasionally to prevent burning.
2. Add the garlic and ginger, cooking for another 2 minutes until fragrant. This builds the flavor base.
3. Stir in the lamb pieces, browning them on all sides, about 5 minutes. Don’t overcrowd the pan to ensure even browning.
4. Mix in the coriander, cumin, turmeric, and cayenne pepper, coating the lamb well. Cook for 2 minutes to toast the spices.
5. Transfer everything to your slow cooker. Add the yogurt, tomato paste, and salt, stirring to combine. Tip: The yogurt tenderizes the lamb.
6. Pour in the water, cover, and cook on low for 6-8 hours or until the lamb is tender. Tip: Check at 6 hours to avoid overcooking.
7. Sprinkle with garam masala before serving to enhance the aroma.

Outcome? The lamb is melt-in-your-mouth tender, with a rich, spicy sauce that’s perfect over basmati rice or with naan for scooping. For a twist, top with fresh cilantro or a dollop of yogurt to balance the heat.

Butter Chicken Slow Cooker Recipe

Unbelievably easy and packed with flavor, this butter chicken slow cooker recipe is your ticket to a fuss-free dinner that tastes like you spent hours in the kitchen. You’ll love how the spices meld together, creating a dish that’s both comforting and exotic.

Ingredients

• 2 lbs boneless, skinless chicken thighs (cut into bite-sized pieces for even cooking)
• 1 cup plain yogurt (Greek yogurt works great for extra creaminess)
• 4 tbsp butter (unsalted, so you can control the saltiness)
• 1 can (15 oz) tomato sauce (or crushed tomatoes for a chunkier texture)
• 1 tbsp garam masala (the star spice, don’t skip it!)
• 1 tsp turmeric (adds color and earthiness)
• 1 tsp cumin (toasted and ground for best flavor)
• 1 tsp chili powder (adjust to your heat preference)
• 1 cup heavy cream (add at the end for richness)
• Salt to taste (start with 1 tsp and adjust)

Instructions

1. In a large bowl, mix the chicken pieces with yogurt, garam masala, turmeric, cumin, chili powder, and salt until well coated. Let it marinate for at least 30 minutes, or overnight for deeper flavor.
2. Melt the butter in a pan over medium heat. Add the marinated chicken and cook until the outside is lightly browned, about 5 minutes. This step adds depth to the flavor.
3. Transfer the chicken and any juices to your slow cooker. Stir in the tomato sauce.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The chicken should be tender and easily shredded with a fork.
5. Stir in the heavy cream during the last 30 minutes of cooking. This prevents the cream from curdling and enriches the sauce.
6. Serve hot over basmati rice or with naan bread for scooping up the delicious sauce.

Out of this world creamy and aromatic, this butter chicken is a crowd-pleaser that’s perfect for weeknights or entertaining. The slow cooking makes the chicken incredibly tender, while the spices create a sauce that’s rich and complex. Try topping with fresh cilantro for a pop of color and freshness.

Slow Cooker Chickpea Curry

Just imagine coming home to the rich, comforting aroma of chickpea curry that’s been simmering all day in your slow cooker. It’s the kind of meal that feels like a hug, perfect for those busy days when you want something hearty without the fuss.

Ingredients

• 2 cups dried chickpeas, soaked overnight (or 2 cans, drained and rinsed for a shortcut)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 tbsp ginger, grated (fresh is best, but 1 tsp dried works in a pinch)
• 1 can (14.5 oz) diced tomatoes (fire-roasted add a nice depth)
• 1 can (13.5 oz) coconut milk (full fat for creaminess)
• 2 tbsp curry powder (adjust to taste)
• 1 tsp salt (plus more to taste)
• 1/2 tsp black pepper
• 2 cups vegetable broth (low sodium if preferred)
• 1 cup fresh spinach (optional, for a pop of color and nutrients)

Instructions

1. Heat the olive oil in a pan over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic and ginger, cooking for another minute until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Transfer the onion mixture to your slow cooker. Add the chickpeas, diced tomatoes, coconut milk, curry powder, salt, pepper, and vegetable broth. Stir well to combine.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours. The chickpeas should be tender. Tip: If using canned chickpeas, reduce cooking time by half.
5. About 30 minutes before serving, stir in the spinach if using. It’ll wilt perfectly in the residual heat. Tip: For extra protein, toss in some cubed tofu at this stage.
6. Give the curry a final taste and adjust seasoning if needed. Serve hot.

Rich and creamy with a hint of spice, this curry is a dream over fluffy rice or with warm naan for dipping. The chickpeas give it a satisfying bite, while the coconut milk makes it luxuriously smooth. Try topping it with a dollop of yogurt and a sprinkle of fresh cilantro for an extra fresh twist.

Japanese Curry in Slow Cooker

Feeling like you want something cozy but don’t want to spend all day in the kitchen? This Japanese Curry in a slow cooker is your answer. It’s hearty, flavorful, and practically makes itself while you go about your day.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch pieces (or chicken thighs for a lighter option)
• 2 large carrots, sliced into 1/2-inch pieces (peeling optional)
• 2 large potatoes, cubed into 1-inch pieces (Yukon Golds hold up well)
• 1 large onion, chopped (sweet onions add a nice flavor)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
• 3 cups water (or beef broth for extra richness)
• 1 package Japanese curry roux (mild or hot, your choice)
• 1 tbsp vegetable oil (or any neutral oil)
• Salt to taste (start with 1/2 tsp and adjust)

Instructions

1. Heat the oil in a large skillet over medium-high heat. Brown the beef on all sides, about 3-4 minutes per side. This step adds depth to the curry’s flavor.
2. Transfer the beef to your slow cooker. Add the carrots, potatoes, onion, and garlic on top.
3. Pour in the water or broth. The liquid should just cover the ingredients; add more if needed.
4. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours. The beef should be fork-tender.
5. Break the curry roux into pieces and stir into the slow cooker until completely dissolved. Tip: For a smoother sauce, dissolve the roux in a little hot broth first.
6. Cover and cook for an additional 20-30 minutes on HIGH, stirring occasionally, until the sauce thickens. Tip: If the curry is too thick, add a splash of water.
7. Taste and adjust salt if needed. Serve hot. Tip: For an extra touch, garnish with fukujinzuke (Japanese pickles) or a soft-boiled egg.

Enjoy the rich, velvety sauce clinging to the tender beef and veggies. It’s perfect over steamed rice or with a side of crusty bread for dipping.

Slow Cooker Fish Curry

Dive into the heartwarming flavors of this Slow Cooker Fish Curry, perfect for those days when you crave something delicious but don’t want to spend hours in the kitchen. You’ll love how the spices meld together, creating a dish that’s both comforting and exotic.

Ingredients

• 1.5 lbs white fish fillets, cut into chunks (cod or tilapia works great)
• 1 tbsp coconut oil (or any neutral oil)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder (adjust to taste)
• 1 tsp turmeric
• 1 tsp salt
• 1 cup frozen peas (optional, for a pop of color and sweetness)
• Fresh cilantro, for garnish

Instructions

1. Heat the coconut oil in a pan over medium heat. Add the onion, garlic, and ginger. Cook until the onion is translucent, about 5 minutes.
2. Transfer the onion mixture to the slow cooker. Add the coconut milk, curry powder, turmeric, and salt. Stir to combine.
3. Place the fish chunks into the slow cooker, gently stirring to coat them in the sauce. Cover and cook on low for 2 hours.
4. Add the frozen peas (if using) in the last 30 minutes of cooking.
5. Garnish with fresh cilantro before serving.

With its creamy texture and rich flavors, this fish curry is a surefire way to spice up your dinner routine. Serve it over a bed of fluffy rice or with warm naan bread to soak up every last bit of sauce.

Slow Cooker Pumpkin Curry

Vegan or not, you’ll love how this slow cooker pumpkin curry brings warmth and flavor to your table with minimal effort. It’s the perfect dish for those cozy nights when you crave something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 2 cups pumpkin puree (homemade or canned)
• 1 can (13.5 oz) coconut milk (full fat for creamier texture)
• 1 tbsp curry powder (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 cup vegetable broth (low sodium preferred)
• Salt to taste

Instructions

1. Heat olive oil in a pan over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and grated ginger to the pan. Sauté for another 1-2 minutes until fragrant.
3. Transfer the onion mixture to the slow cooker. Add pumpkin puree, coconut milk, curry powder, and vegetable broth. Stir to combine.
4. Cover and cook on low for 4 hours or on high for 2 hours, stirring occasionally.
5. Season with salt to taste before serving. Tip: For a smoother texture, blend the curry with an immersion blender before serving.
6. Serve hot over rice or with naan bread. Tip: Garnish with fresh cilantro or a squeeze of lime for extra flavor.

Zesty and creamy, this pumpkin curry is a delightful mix of sweet and spicy flavors. Try topping it with roasted peanuts for an added crunch, or serve it alongside a crisp salad for a balanced meal.

Slow Cooker Potato and Pea Curry

Got a slow cooker and a love for hearty, flavorful meals? You’re in for a treat with this easy Slow Cooker Potato and Pea Curry. It’s the perfect set-it-and-forget-it dish that fills your home with amazing aromas and your belly with comfort.

Ingredients

• 2 cups diced potatoes (Yukon Gold works great for their creaminess)
• 1 cup frozen peas (no need to thaw)
• 1 tbsp olive oil (or any neutral oil)
• 1 tbsp curry powder (adjust to taste)
• 1 can (13.5 oz) coconut milk (full fat for creaminess)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Heat the olive oil in a pan over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 3-4 minutes.
2. Transfer the sautéed onion and garlic to your slow cooker. Add the diced potatoes, frozen peas, curry powder, salt, and black pepper.
3. Pour the coconut milk over the ingredients in the slow cooker. Stir everything together until well combined.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender.
5. Once cooked, give the curry a good stir. Taste and adjust the seasoning if necessary.

This curry turns out creamy with a perfect balance of spices, and the peas add a sweet pop. Try serving it over a bed of fluffy rice or with some warm naan bread for dipping.

Slow Cooker Eggplant Curry

Busy weeknights call for easy, flavorful meals that practically cook themselves. This slow cooker eggplant curry is your ticket to a hearty, veggie-packed dinner with minimal effort.

Ingredients

• 1 large eggplant, cubed (no need to peel)
• 1 can (14 oz) coconut milk (full fat for creamier texture)
• 2 tbsp curry powder (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth (low sodium preferred)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Heat olive oil in a pan over medium heat. Add diced onion and minced garlic, sautéing until soft, about 5 minutes.
2. Transfer the onion and garlic to your slow cooker. Add cubed eggplant, coconut milk, curry powder, vegetable broth, salt, and black pepper. Stir to combine.
3. Cover and cook on low for 6 hours or high for 3 hours, until the eggplant is tender.
4. Tip: For a thicker curry, remove the lid and cook on high for the last 30 minutes.
5. Tip: Taste and adjust seasoning before serving. More curry powder can be added if desired.
6. Tip: Serve over rice or with naan bread for a complete meal.

You’ll love how the eggplant melts into the curry, creating a rich, velvety texture. The flavors deepen as it cooks, making leftovers even better the next day.

Slow Cooker Coconut Curry Lentils

Got a slow cooker and a love for cozy, flavorful meals? You’re in for a treat with these Slow Cooker Coconut Curry Lentils. They’re the perfect set-it-and-forget-it dish that packs a punch of flavor with minimal effort.

Ingredients

• 1 cup dried green or brown lentils (rinsed and drained)
• 1 can (13.5 oz) coconut milk (full fat for creamier texture)
• 2 cups vegetable broth (or water for a lighter version)
• 1 tbsp curry powder (adjust to taste)
• 1 tsp turmeric
• 1 tbsp olive oil (or any neutral oil)
• 1 onion, diced (yellow or white for sweetness)
• 2 garlic cloves, minced (more if you love garlic)
• 1 tbsp ginger, grated (fresh is best)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat the olive oil in a pan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger to the pan. Cook for another minute until fragrant.
3. Transfer the onion mixture to the slow cooker. Add the rinsed lentils, coconut milk, vegetable broth, curry powder, turmeric, and salt.
4. Stir everything well to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.
5. Once cooked, give the lentils a good stir. If the curry is too thick, add a little water or broth to reach your desired consistency.
6. Taste and adjust the seasoning with more salt or curry powder if needed.

Kick back and enjoy the creamy, dreamy texture of these lentils, with a flavor that’s rich and comforting. Serve them over rice, with naan, or even as a hearty soup on its own for a meal that’s as versatile as it is delicious.

Slow Cooker Black Bean Curry

Very few dishes are as comforting and hassle-free as a slow cooker meal, especially when it’s as flavorful as this black bean curry. You’ll love how the spices meld together while you go about your day.

Ingredients

• 2 cups dried black beans (soaked overnight, or use canned for a shortcut)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder (adjust to taste)
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 lime, juiced (for serving)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Rinse the soaked black beans under cold water and drain them well.
2. Heat the olive oil in a pan over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger to the pan. Cook for another minute until fragrant.
4. Stir in the curry powder and cook for 30 seconds to toast the spices.
5. Transfer the onion mixture to the slow cooker. Add the black beans, coconut milk, and vegetable broth. Stir to combine.
6. Cover and cook on low for 8 hours or on high for 4 hours, until the beans are tender.
7. Season with salt and black pepper. Stir well.
8. Serve the curry with a squeeze of lime juice and a sprinkle of fresh cilantro.

Fluffy and fragrant, this black bean curry is a dream over rice or with a side of warm naan. The lime adds a bright finish that makes every bite pop.

Slow Cooker Mushroom Curry

Perfect for those busy days when you crave something hearty without the hassle, this slow cooker mushroom curry is a game-changer. You’ll love how the flavors deepen as it simmers away, filling your kitchen with an irresistible aroma.

Ingredients

• 2 cups sliced mushrooms (cremini or button work great)
• 1 onion, diced (yellow or white for sweetness)
• 3 cloves garlic, minced (fresh is best for flavor)
• 1 tbsp ginger, grated (peel it first for less fiber)
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 2 tbsp curry powder (adjust for more or less heat)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 cup vegetable broth (low-sodium to control saltiness)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat the vegetable oil in a pan over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Transfer the onion mixture to your slow cooker, adding the mushrooms, coconut milk, curry powder, and vegetable broth. Stir well to combine.
5. Cover and cook on low for 6 hours or high for 3 hours, until the mushrooms are tender and the flavors melded.
6. Season with salt to taste before serving, starting with 1/2 tsp and adjusting as needed.

The curry turns out luxuriously creamy with a perfect balance of earthy mushrooms and warm spices. Serve it over steamed rice or with naan for scooping up every last bit of sauce.

Slow Cooker Sweet Potato Curry

Feeling like you need a cozy, no-fuss meal that practically cooks itself? This slow cooker sweet potato curry is your ticket to a flavorful, hearty dinner with minimal effort. Just toss everything in and let the magic happen.

Ingredients

• 2 large sweet potatoes, peeled and cubed (about 4 cups)
• 1 can (14 oz) coconut milk (full-fat for creamier texture)
• 1 tbsp curry powder (or more, adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth (low-sodium preferred)
• 1 cup chickpeas, drained and rinsed (canned is fine)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• Fresh cilantro for garnish (optional)

Instructions

1. Heat the olive oil in a pan over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Transfer the onion and garlic to the slow cooker. Add the sweet potatoes, coconut milk, curry powder, vegetable broth, chickpeas, salt, and black pepper. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the sweet potatoes are tender.
4. Once cooked, give the curry a good stir. If it’s too thick, add a little more broth to reach your desired consistency.
5. Taste and adjust seasoning with more salt or curry powder if needed.
6. Serve hot, garnished with fresh cilantro if using.

Delightfully creamy with a hint of spice, this curry pairs wonderfully with fluffy rice or naan. The sweet potatoes melt in your mouth, while the chickpeas add a satisfying bite. Try topping with a dollop of yogurt for a cool contrast.

Slow Cooker Spinach and Tomato Curry

Diving into the world of slow cooker meals brings us to a dish that’s as nutritious as it is flavorful. You’ll love how this spinach and tomato curry comes together with minimal effort, packing a punch of taste and health in every bite.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder (adjust to taste)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (13.5 oz) coconut milk
• 4 cups fresh spinach, roughly chopped
• Salt to taste

Instructions

1. Heat the olive oil in a pan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger to the pan. Cook for another minute until fragrant.
3. Stir in the curry powder, coating the onions, garlic, and ginger evenly. Cook for 30 seconds to release the flavors.
4. Transfer the mixture to your slow cooker. Add the diced tomatoes and coconut milk, stirring to combine.
5. Cover and cook on low for 4 hours. This slow cooking process allows the flavors to meld beautifully.
6. Add the chopped spinach to the slow cooker, stirring it into the curry. Cover and cook for an additional 30 minutes until the spinach is wilted.
7. Season with salt to taste before serving. Tip: For a thicker curry, leave the lid off for the last 15 minutes of cooking.

Finished with a vibrant green hue and a creamy texture, this curry is a delight. Serve it over a bed of steamed rice or with warm naan bread for a complete meal that’s sure to impress.

Slow Cooker Tofu Curry

You’ve probably had those days when you crave something hearty but don’t want to spend hours in the kitchen. This slow cooker tofu curry is your answer—easy, flavorful, and hands-off.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed (pat dry for better texture)
• 1 tbsp coconut oil (or any neutral oil)
• 1 onion, diced (yellow or white works)
• 3 garlic cloves, minced (fresh is best)
• 1 tbsp ginger, grated (keep extra for garnish)
• 2 tbsp curry powder (adjust to taste)
• 1 can (13.5 oz) coconut milk (full fat for creaminess)
• 1 cup vegetable broth (low sodium preferred)
• 1 red bell pepper, sliced (adds sweetness)
• 1 cup frozen peas (no need to thaw)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat coconut oil in a pan over medium heat. Add onion, garlic, and ginger. Cook until soft, about 5 minutes.
2. Stir in curry powder. Cook for 1 minute to toast the spices.
3. Transfer the onion mixture to the slow cooker. Add tofu, coconut milk, vegetable broth, and bell pepper.
4. Cover and cook on low for 4 hours. Tip: Avoid stirring too much to keep the tofu intact.
5. Add frozen peas and salt. Cook for another 30 minutes.
6. Serve hot. Tip: Garnish with extra ginger or cilantro for a fresh kick.

All done! The tofu absorbs the curry flavors beautifully, and the peas add a pop of color. Try serving it over quinoa or with naan for a complete meal.

Slow Cooker Shrimp Curry

Diving into the world of slow cooker meals brings us to this incredibly easy and flavorful shrimp curry. You’ll love how the spices meld together while you go about your day, and the shrimp turns out perfectly tender every time.

Ingredients

• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 1 can (14 oz) coconut milk (full fat for creamier texture)
• 2 tbsp curry powder (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp ginger, grated (peel first)
• 1 red bell pepper, sliced (adds color and crunch)
• 1 cup chicken broth (low sodium preferred)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat olive oil in a pan over medium heat. Saute onion, garlic, and ginger until soft, about 3 minutes.
2. Transfer the sauteed mixture to the slow cooker. Add curry powder and stir to combine.
3. Pour in coconut milk and chicken broth. Stir well to ensure the curry powder is fully dissolved.
4. Add the sliced red bell pepper. Cover and cook on LOW for 4 hours.
5. After 4 hours, add the shrimp to the slow cooker. Stir gently to submerge the shrimp in the liquid.
6. Cover and cook on HIGH for 20-30 minutes, or until the shrimp are pink and opaque.
7. Season with salt to taste before serving.

Keep in mind, the shrimp cooks quickly, so adding it last ensures it doesn’t become rubbery. This curry is rich, creamy, and packed with flavor, making it perfect over a bed of steamed rice or with naan bread for dipping.

Slow Cooker Cauliflower Curry

Veggie lovers, rejoice! You’re about to make the easiest, most flavorful cauliflower curry that practically cooks itself. Perfect for those busy days when you want something hearty without the hassle.

Ingredients

• 1 large head cauliflower, cut into florets (about 4 cups)
• 1 can (14 oz) coconut milk (full fat for creamier texture)
• 1 tbsp curry powder (or more, adjust to taste)
• 1 onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup vegetable broth (low sodium preferred)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat olive oil in a pan over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and curry powder to the pan. Stir for 1 minute until fragrant.
3. Transfer the onion mixture to your slow cooker. Add cauliflower florets, coconut milk, and vegetable broth. Stir to combine.
4. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until cauliflower is tender.
5. Season with salt to taste before serving. Tip: If the curry is too thin, let it cook uncovered for the last 30 minutes to thicken.

Rich in flavor and creamy in texture, this curry is a dream over steamed rice or with a side of naan. The cauliflower soaks up all the aromatic spices, making every bite a little celebration.

Slow Cooker Red Lentil Curry

Ready to dive into a cozy, flavorful dish that practically cooks itself? This slow cooker red lentil curry is your ticket to a hearty, satisfying meal with minimal fuss. You’ll love how the spices meld together while you go about your day.

Ingredients

• 1 cup red lentils, rinsed (no need to soak)
• 1 tbsp olive oil (or any neutral oil)
• 1 onion, diced (yellow or white works great)
• 3 garlic cloves, minced (fresh is best)
• 1 tbsp ginger, grated (keep the rest frozen for next time)
• 1 tbsp curry powder (adjust to taste)
• 1 tsp turmeric (for that golden color)
• 1 can (14 oz) coconut milk (full fat for creaminess)
• 2 cups vegetable broth (low sodium if preferred)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat the olive oil in a pan over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic and ginger, cooking for another minute until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Transfer the onion mixture to your slow cooker. Add the rinsed lentils, curry powder, turmeric, coconut milk, and vegetable broth. Stir well to combine.
4. Cover and cook on low for 6 hours or high for 3 hours. Tip: Resist the urge to stir too often to keep the lentils intact.
5. Once cooked, give it a good stir. The lentils should be tender and the curry thickened. Taste and add salt as needed. Tip: If it’s too thick, add a splash of water or broth to loosen.

Best enjoyed with a sprinkle of fresh cilantro or a squeeze of lime for brightness. The curry is creamy, with a gentle warmth from the spices, perfect over rice or with naan for scooping.

Slow Cooker Mango Chicken Curry

Kick off your weeknight dinner with this effortlessly delicious Slow Cooker Mango Chicken Curry. It’s the perfect blend of sweet and spicy, and the best part? Your slow cooker does most of the work.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces for even cooking)
• 1 cup mango puree (fresh or frozen, but avoid canned with added sugars)
• 1 can (13.5 oz) coconut milk (full fat for creamier texture)
• 2 tbsp curry powder (adjust to taste, or try a mix of turmeric, cumin, and coriander)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (yellow or white for sweetness)
• 2 garlic cloves, minced (fresh is best, but 1/2 tsp garlic powder works in a pinch)
• 1 tbsp ginger, grated (peel it first to avoid bitterness)
• 1 tsp salt (adjust to taste)
• 1/2 tsp red pepper flakes (optional, for extra heat)

Instructions

1. Heat olive oil in a pan over medium heat. Add diced onion and cook until translucent, about 5 minutes.
2. Add minced garlic and grated ginger to the pan. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Transfer the onion mixture to your slow cooker. Add chicken pieces, mango puree, coconut milk, curry powder, salt, and red pepper flakes. Stir well to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The chicken should be tender and easily shredded with a fork.
5. Tip: For a thicker sauce, remove the lid and cook on HIGH for the last 30 minutes. Tip: Taste and adjust seasoning before serving. Tip: Garnish with fresh cilantro or sliced mango for a pop of color and freshness.

Wondering how to serve this curry? Its creamy texture and sweet-spicy flavor pair beautifully with fluffy basmati rice or warm naan bread. For a low-carb option, try it over cauliflower rice.

Conclusion

Zesty flavors await in these 22 slow cooker curry recipes, perfect for busy home cooks craving easy, delicious meals. We hope this roundup inspires your next dinner adventure. Don’t forget to leave a comment with your favorite curry, and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos