Slow Cooker Veggie Curry Soup
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This Slow Cooker Veggie Curry Soup is a vegan dinner dream! Very little prep time, tons of veggies and zero cooking required. Win!
We are continuing our slow cooker series today with this Slow Cooker Veggie Curry Soup! This veggie curry packs in tons of veggies (obviously), protein from chickpeas and lots of flavor from the broth. And the best part is that you can throw everything in the slow cooker and walk away for 4+ hours. Give me a meal that requires 20 minutes of prep, and zero cooking and I’m a happy girl! Healthy, easy and delicious!
Step One: Prep the Ingredients
The prep for this slow cooker recipe is chopping some veggies, opening some cans and pouring some sauces. Very easy!
You can totally switch out the veggies based on what you have on hand, but here is what I used:
- bell peppers
- yellow onion
- zucchini – it is summer after all
- garlic
Step Two: Add it to the Slow Cooker
Once all of the ingredients are prepped, all you need to do is add everything to the slow cooker. If you’re in need of a new slow cooker, I am obsessed with mine! You can find it here.
To the slow cooker add all of the chopped veggies, a can of chickpeas, coconut milk, broth, red curry paste, soy sauce, sesame oil, ginger powder and pepper.
Give everything a good mix, cover the slow cooker and turn it to high for 4 hours (or low for 6 hours). Now, sit back and relax while the slow cooker does the work.
Step Three: Finish & Serve
Once the curry is done cooking, remove the lid and add lime juice & cilantro. Give it a mix, give it a taste and adjust the seasonings if needed.
You can serve this as is or ladle it over rice. I also like to top off the bowls with some extra cilantro and have plenty of lime wedges on the side.
This curry is simple and delicious. The Thai-inspired flavors are my absolute favorite. You are going to love this one!
Tips & Tricks
You may need to add salt depending on the broth you use.
To freeze: let the finished curry cool completely, transfer to a freezer-safe container and keep in the freezer for up to 3 months.
Need more recipe inspo? Check these out:
Slow Cooker Veggie Curry Soup
Ingredients
- 2 bell peppers diced
- 1 yellow onion diced
- 2 medium zucchini quartered and chopped
- 3 cloves garlic minced
- 1 15-ounce can chickpeas drained & rinsed
- 1 15-ounce can coconut milk
- 3 cups broth I used vegan chicken broth
- 3 tablespoons red curry paste
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger powder
- 1 teaspoon pepper
- lime juice to taste, start with 1/2 lime
- 2 tablespoons cilantro chopped
Equipment
Instructions
- Add all of the ingredients (through the pepper) to the slow cooker and stir to combine. Cover and cook on high for 4 hours or low for 6 hours.
- Remove the lid, stir, and add the lime juice and cilantro. Taste and adjust the seasonings as needed.
- Serve hot with extra lime wedges and more cilantro.
Video
Notes
- You may need to add salt depending on the broth you use.
- To freeze: let the finished curry cool completely, transfer to a freezer-safe container and keep in the freezer for up to 3 months.
Would it be possible to substitute curry powder for the paste?
Can I substitute the sesame seed oil for olive oil or any other kind of oil?
It tasted really amazing! My only negative is that my zucchini basically dissolved. I needed something with a firmer bite and would maybe add potatos or add zucchini nead end! Flavor very good!
Can you please explain what this means:Â
Add all of the ingredients (through the pepper) to the slow cooker and stir to combine.Â
It just means add everything except for the last 2 ingredients (everything listed underneath pepper).
This was so good! We added some chopped white potatoes I needed to use and put it in the pressure cooker for 25 minutes instead of all afternoon in the slow cooker (mainly because I forgot) and it got rave reviews and second helpings.
Yayyy! So glad it was a hit Sarah!