Slow Cooker Vegetable Curry

 Slow Cooker Vegetable Curry- a low calorie,vegan and gluten free curry packed with veg for a filling meal- butternut squash, potato, peppers and chickpeas. It makes a really healthy meal. Low syn on Slimming World and 217 calories.

Slow Cooker Vegetable Curry
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This week I have been making vegetable curry in my slow cooker. I love everything about having a curry- all the trimmings that are involved. Naan bread in particular is a hot favourite for me. I would rather have curry and Naan than have curry and rice. 

If you like a really fiery curry, often a vegetable curry is the way to go. The veg absorbs a lot of the heat from the spices and really packs a punch! The advantage of using the slow cooker (apart from the usual bonus of leaving it to do its thing)  is that it keeps the curry lower in calories because no curry paste or oil is needed. Add that to the fact that veg and pulses in themselves are packed full of nutrients and protein, and you're on to a winner all round. It's also accidentally (as in I didn't plan it that way) vegan and gluten free.

 For this veg curry, I used butternut squash, potato, chickpeas, orange pepper, onion, coconut milk and plenty of chilli! You could adapt it by adding or swapping out your favourite veg. Cauliflower would be a lovely one to include. I made this version quite spicy by using fresh chillis and chilli powder, but you could swap that out for a mild chilli if you prefer less heat. Make a big batch today and have it for lunch the rest of the week.  

If you are following Slimming World this is a 1 syn vegetable curry if you use Alpro light coconut milk. Other light coconut milks are 3-4 syns per portion.

Looking for another Vegetarian Slow Cooker recipe?

Slow Cooker Vegetarian Chilli

Slow Cooker vegetable curry ingredients and cooked

Make Slow Cooker Vegetable Curry

For a printable recipe card with full instructions, go to the end of this post.

Slow Cooker Vegetable Curry ingredients

Slow Cooker Vegetable Curry cooking

curry , vegetarian, vegan, gluten free, slow cooker
Yield: 5Pin it

Slow Cooker Vegetable Curry

Slow Cooker Vegetable Curry- a low calorie curry packed with veg for a filling meal- butternut squash, potato, peppers and chickpeas. A really healthy, low-calorie meal.
prep time: 20 minscook time: 7 hourtotal time: 7 hours and 20 mins


  • 1 medium butternut squash
  • 2 medium potatoes
  • 1 orange pepper
  • 1/2 an onion
  • 400g tin of chickpeas, drained
  • 400g chopped tomatoes
  • 2 red chillies
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 tsp garam masala
  • 2 tsp hot chilli powder
  • 1 tsp turmeric
  • 75 ml vegetable stock
  • 400ml light coconut milk


1. Peel the butternut squash and chop into medium chunks (5-6cm).
2. Peel the potato and chop into small chunks (4-5cm).
3. Add both to the slow cooker.
4. Chop the onion and the orange pepper into small chunks and add to the pot.
5. Tip the chopped tomatoes in.
6. Rinse and drain the chickpeas and tip those in too.
7. Add all the spices and chop the chillies finely and add, if using.
8. Shake the can of coconut milk well, open and pour into the pot.
9. Make the veg stock and add that as well.
10. Give everything a good stir and season with a pinch of salt.
11. Cook on low for 7 hours or medium for 6. If near the end of cooking, you think there's too much liquid, move the lid slightly to the side for the last half hour.


Serve with rice and/or naan bread.

1 syn per portion on slimming world if using Alpro Coconut Milk, 3-4 syns using other coconut milks depending on the brand.

Worried about the heat? If you prefer your curry mild, only use the chopped chillies OR switch the hot chilli powder for a milder one.

Are you serving this curry up to people with a variety of tastes? Provide some plain yoghurt to swirl through to make the curry milder.
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