20 Delicious Slow Cooker Curry Recipes for Busy Weeknights

Craving warm, flavorful curries but short on time? Your slow cooker is about to become your weeknight hero! These 20 mouthwatering curry recipes deliver big, cozy flavors with minimal effort—just toss in the ingredients, let the magic happen, and come home to a fragrant, comforting meal. Whether you love creamy coconut korma or spicy vindaloo, we’ve got a curry to satisfy every craving. Let’s get simmering!

Slow Cooker Chicken Tikka Masala

This creamy, spiced-up classic comes together effortlessly in your slow cooker—just set it and forget it until dinnertime!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 (15 oz) can tomato sauce
• 1 cup heavy cream
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp garam masala
• 1.5 tsp ground cumin
• 1.5 tsp paprika
• 1 tsp turmeric
• 1 tsp salt
• 1 tbsp lemon juice
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Add chicken thighs, tomato sauce, onion, garlic, ginger, garam masala (1 tbsp), cumin (1.5 tsp), paprika (1.5 tsp), turmeric (1 tsp), and salt (1 tsp) to the slow cooker. Stir gently to coat.
2. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until chicken shreds easily with a fork.
3. Stir in heavy cream (1 cup) and lemon juice (1 tbsp). Cook uncovered on HIGH for 15 minutes to thicken slightly.
4. Garnish with cilantro (2 tbsp) and serve over rice or with naan.

The slow cooker melds the warm spices into the tender chicken, while the cream adds just the right touch of richness—no takeout needed!

Tip: For extra depth, toast the garam masala in a dry skillet for 30 seconds before adding it to the slow cooker.

Crockpot Butter Chicken Curry

This Crockpot Butter Chicken Curry is the ultimate hands-off dinner—tender chicken simmers in a creamy, spiced tomato sauce that tastes like it simmered all day (because it did!).

• 1.5 lbs boneless, skinless chicken thighs
• 1 (14 oz) can crushed tomatoes
• 1 cup heavy cream
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp butter
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp salt
• 1/2 tsp cayenne pepper (optional)
• 1 tbsp brown sugar
• Fresh cilantro, for garnish

1. Add the chicken thighs, crushed tomatoes, onion, garlic, ginger, garam masala (1 tbsp), cumin (1 tsp), turmeric (1 tsp), salt (1 tsp), cayenne (1/2 tsp, if using), and brown sugar (1 tbsp) to the slow cooker. Stir gently to coat the chicken.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken shreds easily with a fork.
3. Shred the chicken directly in the pot, then stir in the heavy cream (1 cup) and butter (2 tbsp). Cook uncovered on HIGH for 15 minutes to thicken slightly.
4. Garnish with fresh cilantro before serving.

The magic here? The slow cooker melds the spices into a velvety sauce that clings perfectly to the chicken—no fancy techniques required.

Tip: For extra depth, toast the garam masala in a dry skillet for 30 seconds before adding it to the slow cooker.

Slow Cooker Thai Red Curry with Vegetables

This fragrant, veggie-packed curry simmers away effortlessly in your slow cooker, delivering bold Thai flavors with minimal effort—perfect for busy weeknights.

Ingredients:

• 1 (13.5 oz) can coconut milk
• 3 tbsp Thai red curry paste
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp fish sauce (optional)
• 1 red bell pepper, sliced
• 1 small eggplant, cubed
• 1 cup green beans, trimmed
• 1/2 cup bamboo shoots, drained
• 1/4 cup fresh basil leaves, torn

Instructions:

1. In your slow cooker, whisk together the coconut milk, 3 tbsp Thai red curry paste, 1 tbsp brown sugar, 1 tbsp soy sauce, 1 tbsp lime juice, and 1 tsp fish sauce (if using) until smooth.
2. Add the red bell pepper, eggplant, green beans, and bamboo shoots, stirring to coat in the sauce.
3. Cover and cook on LOW for 5 hours or HIGH for 2.5 hours, until the vegetables are tender but not mushy.
4. Stir in the fresh basil just before serving.

The slow cooker melds the spices and coconut milk into a luxuriously creamy sauce, while the veggies stay vibrant—no takeout required!

Tip: For extra richness, swirl in a spoonful of peanut butter with the coconut milk.

Easy Slow Cooker Lamb Curry

This tender, aromatic lamb curry practically cooks itself—just set it and forget it for a meal that’s rich, comforting, and packed with warm spices.

Ingredients:

• 2 lbs boneless lamb shoulder, cut into 1.5-inch cubes
• 1 tbsp olive oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 (14.5 oz) can diced tomatoes
• 1 (13.5 oz) can coconut milk
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chopped fresh cilantro (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the lamb and sear until browned on all sides, about 5 minutes. Transfer to a 6-quart slow cooker.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic and ginger, cooking for 1 minute until fragrant. Scrape into the slow cooker.
3. Stir in diced tomatoes, coconut milk, 2 tbsp curry powder, 1 tsp cumin, 1 tsp coriander, 1 tsp salt, and 1/2 tsp black pepper. Cover and cook on LOW for 7 hours or HIGH for 4 hours, until lamb is fork-tender.
4. Garnish with cilantro before serving.

The slow simmer melds the spices into a velvety sauce that clings perfectly to the melt-in-your-mouth lamb—no fancy techniques required.

Tip: For extra depth, toast the curry powder in a dry skillet for 30 seconds before adding it to the slow cooker.

Slow Cooker Vegan Chickpea Curry

This hearty, hands-off curry is packed with cozy spices and creamy coconut milk—perfect for busy weeknights when you want big flavor with minimal effort.

Ingredients:

• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 (13.5 oz) can full-fat coconut milk
• 1 (15 oz) can diced tomatoes
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper (optional)
• 1 tsp salt
• 1/2 cup vegetable broth
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Add the chickpeas, coconut milk, diced tomatoes, onion, garlic, and ginger to a 4-6 quart slow cooker.
2. Sprinkle in the curry powder, cumin, turmeric, cayenne (if using), and salt. Pour in the vegetable broth and stir gently to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the onions are tender and the sauce has thickened slightly.
4. Stir in the lime juice just before serving. Garnish with fresh cilantro.

The slow cooker melds the spices into a rich, velvety sauce while keeping the chickpeas perfectly tender—no mushy beans here! Serve over fluffy rice or with warm naan for soaking up every last drop.

Tip: For extra depth, toast the curry powder and cumin in a dry skillet for 30 seconds before adding to the slow cooker.

Crockpot Beef Massaman Curry

This rich, aromatic curry simmers low and slow in your crockpot, filling your kitchen with the cozy scent of warm spices and tender beef.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 (13.5 oz) can coconut milk
• 3 tbsp Massaman curry paste
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 large yellow onion, sliced
• 2 medium potatoes, cubed
• 1/2 cup roasted peanuts

Instructions:

1. In a crockpot, whisk together the coconut milk, 3 tbsp Massaman curry paste, 1 tbsp brown sugar, 1 tbsp fish sauce, 1 tbsp lime juice, 1 tsp cumin, and 1/2 tsp cinnamon until smooth.
2. Add the beef, onion, and potatoes, stirring to coat. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the beef is fork-tender.
3. Stir in the roasted peanuts and cook for 15 more minutes. Serve over jasmine rice.

The slow cooking melds the spices into a velvety sauce with just the right balance of sweet, savory, and nutty flavors. Tip: For extra depth, toast the curry paste in a dry skillet for 1 minute before adding to the crockpot.

Slow Cooker Coconut Shrimp Curry

This creamy, fragrant curry is a hands-off dream—just toss everything in the slow cooker and let the flavors meld into something magical.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup diced yellow onion
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tsp ground turmeric
• 1/2 tsp salt
• Juice of 1 lime
• Fresh cilantro and lime wedges (for serving)

Instructions:

1. In a 4-qt slow cooker, whisk together the coconut milk, garlic, ginger, red curry paste, fish sauce, brown sugar, turmeric, and salt until smooth.
2. Add the onion and red bell pepper, stirring to coat. Cover and cook on LOW for 3 hours.
3. Add the shrimp, gently pressing them into the sauce. Cover and cook on LOW for 30–40 minutes until the shrimp are opaque.
4. Stir in the lime juice. Serve over rice, topped with cilantro and lime wedges.

The slow cooker transforms the shrimp into melt-in-your-mouth bites while keeping the veggies perfectly tender—no overcooked seafood here!

Tip: For extra depth, toast the curry paste in a skillet for 1 minute before adding it to the slow cooker.

Spicy Slow Cooker Pork Vindaloo

This bold, tangy pork vindaloo is a set-it-and-forget-it dream—packed with warm spices and just the right kick to wake up your taste buds.

Ingredients:

• 2 lbs boneless pork shoulder, cut into 1-inch cubes
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp tomato paste
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tbsp ground cumin
• 1 tbsp ground coriander1 tsp turmeric
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust for heat)
• 1 tsp salt
• 1/2 cup chicken broth
• 2 tbsp olive oil

Instructions:

1. Heat 2 tbsp olive oil in a skillet over medium-high. Add pork and sear until browned on all sides, about 5 minutes. Transfer to a slow cooker.
2. In the same skillet, sauté onion for 3 minutes until softened. Add 4 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant. Stir in 1 tbsp tomato paste, 1 tbsp cumin, 1 tbsp coriander, 1 tsp turmeric, 1 tsp smoked paprika, and 1/2 tsp cayenne, toasting for 30 seconds.
3. Deglaze the skillet with 2 tbsp apple cider vinegar and 1/2 cup chicken broth, scraping up any browned bits. Pour everything over the pork in the slow cooker.
4. Add 1 tbsp brown sugar and 1 tsp salt, stirring to combine. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the pork is fork-tender.

The magic here? The slow cooker melds the vinegar’s tang with the pork’s richness, while the spices bloom into a deeply aromatic sauce—no babysitting required.

Tip: Serve with steamed basmati rice and a dollop of yogurt to tame the heat.

Slow Cooker Sweet Potato and Lentil Curry

This cozy, spiced curry practically cooks itself—just toss everything in the slow cooker and let the flavors meld into a hearty, plant-powered meal.

Ingredients:

• 1 large sweet potato, peeled and diced (about 3 cups)
• 1 cup dried brown or green lentils, rinsed
• 1 (14 oz) can coconut milk
• 1 (14 oz) can diced tomatoes, undrained
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 2 cups vegetable broth
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Add the sweet potato, lentils, coconut milk, diced tomatoes, onion, garlic, ginger, 2 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/2 tsp salt to the slow cooker. Pour in 2 cups vegetable broth and stir to combine.
2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the lentils are tender and the sweet potato is soft.
3. Stir in 1 tbsp lime juice. Taste and adjust salt if needed. Serve topped with fresh cilantro.

The creamy coconut milk balances the earthy lentils and warm spices, while the lime juice adds a bright finish that makes every bite pop.

Tip: For extra richness, swirl in a spoonful of plain yogurt or coconut cream before serving.

Crockpot Panang Curry with Beef

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 (13.5 oz) can coconut milk
• 3 tbsp Panang curry paste
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 1/4 cup fresh basil leaves, torn
• 1 lime, juiced (about 2 tbsp)

Instructions:

1. In a 6-quart slow cooker, whisk together the coconut milk, Panang curry paste, brown sugar, and fish sauce until smooth.
2. Add the beef, stirring to coat. Cover and cook on LOW for 7 hours or HIGH for 4 hours, until the beef is fork-tender.
3. Stir in the red bell pepper and snap peas. Cover and cook on HIGH for 15 minutes, just until the veggies are crisp-tender.
4. Turn off the heat, then stir in the basil and lime juice. Taste and adjust seasoning if needed.

The slow simmer melds the curry’s spicy-sweet notes into the beef, while the lime and basil add a bright finish that cuts through the richness.

Tip: For extra depth, sear the beef in a skillet before adding it to the slow cooker—just don’t skip deglazing the pan with a splash of coconut milk to capture all those flavorful bits!

Slow Cooker Green Curry Chicken

This fragrant, hands-off curry lets your slow cooker do the work while infusing tender chicken with bold Thai flavors—no takeout required!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 (13.5 oz) can coconut milk
• 3 tbsp green curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup snap peas, trimmed
• 1/4 cup fresh basil leaves, torn
• Cooked jasmine rice (for serving)

Instructions:

1. In a 6-quart slow cooker, whisk together 1 (13.5 oz) can coconut milk, 3 tbsp green curry paste, 1 tbsp fish sauce, and 1 tbsp brown sugar until smooth.
2. Add chicken thighs, turning to coat. Cover and cook on LOW for 4 hours.
3. Add red bell pepper and snap peas, stirring gently. Cover and cook on HIGH for 30 minutes until veggies are crisp-tender.
4. Shred chicken slightly with a fork, then stir in fresh basil. Serve over jasmine rice.

The slow cooker melds the spicy-sweet curry into the chicken so deeply, you’ll swear it simmered all day—yet it’s ready by dinnertime!

Tip: For extra heat, swirl in an extra teaspoon of curry paste at the end.

Vegetarian Slow Cooker Korma Curry

This creamy, aromatic curry practically cooks itself—just toss everything in the slow cooker and let the spices work their magic.

Ingredients:

• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (15 oz) can coconut milk
• 1 (14.5 oz) can diced tomatoes
• 2 cups cauliflower florets
• 1 large carrot, sliced into rounds
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional)
• 1/4 cup plain yogurt (for serving)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a skillet over medium. Add diced onion and cook for 5 minutes until soft. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
2. Transfer the onion mixture to a slow cooker. Add chickpeas, cauliflower, carrot, coconut milk, diced tomatoes, 2 tbsp tomato paste, 1 tbsp garam masala, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp salt, and 1/4 tsp cayenne (if using). Stir well.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until vegetables are tender.
4. Serve topped with a dollop of yogurt and fresh cilantro. Pair with naan or rice.

The slow simmer coaxes out the sweetness of the carrots and cauliflower, balancing the rich, spiced coconut sauce perfectly.

Tip: For extra depth, toast the garam masala in a dry skillet for 30 seconds before adding it to the slow cooker.

Slow Cooker Yellow Curry with Tofu

This creamy, fragrant curry practically cooks itself, filling your kitchen with the cozy aroma of coconut and turmeric while you go about your day.

Ingredients

• 1 (14 oz) block extra-firm tofu, pressed and cubed
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup vegetable broth
• 2 tbsp yellow curry paste
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1 red bell pepper, sliced
• 1 small yellow onion, thinly sliced
• 1 cup diced butternut squash
• Fresh cilantro and lime wedges (for serving)

Instructions

1. In a 4-qt slow cooker, whisk together coconut milk, vegetable broth, yellow curry paste, brown sugar, soy sauce, turmeric, and salt until smooth.
2. Add tofu, bell pepper, onion, and butternut squash, stirring gently to coat. Cover and cook on LOW for 5 hours (or HIGH for 3 hours) until squash is fork-tender.
3. Serve over rice, topped with fresh cilantro and a squeeze of lime.

The slow cooker melds the spices into a velvety sauce that clings perfectly to the tender tofu and veggies—no stovetop stirring required!

Tip: For extra texture, pan-fry the tofu cubes in 1 tbsp oil until golden before adding to the slow cooker.

Crockpot Goat Curry with Potatoes

This rich, aromatic goat curry simmers low and slow in the crockpot, yielding tender meat and potatoes soaked in warm spices—perfect for a hands-off dinner that tastes like it took all day.

Ingredients:

• 2 lbs bone-in goat meat, cut into chunks
• 1.5 lbs Yukon Gold potatoes, peeled and quartered
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 (14 oz) can diced tomatoes
• 1.5 cups coconut milk
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper (optional)
• 1.5 tsp salt
• 2 tbsp vegetable oil
• Fresh cilantro, for garnish

Instructions:

1. Heat 2 tbsp vegetable oil in a skillet over medium-high. Brown the goat meat in batches, transferring to the crockpot.
2. In the same skillet, sauté onion for 5 minutes until soft. Add 4 garlic cloves and 1 tbsp ginger, cooking 1 minute until fragrant. Stir in 2 tbsp curry powder, 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/2 tsp cayenne, toasting for 30 seconds. Pour in diced tomatoes, scraping up browned bits, then transfer everything to the crockpot.
3. Add potatoes, 1.5 cups coconut milk, and 1.5 tsp salt to the crockpot. Stir, cover, and cook on LOW for 7–8 hours (or HIGH for 4–5) until meat is fall-apart tender.
4. Skim excess fat if desired, then garnish with cilantro before serving.

The long cook time melds the spices into a deeply flavorful gravy, while the potatoes thicken it slightly for a comforting, scoopable texture.

Tip: For extra depth, marinate the goat overnight with half the curry powder and 1 tsp salt before browning.

Slow Cooker Mushroom and Pea Curry

This cozy, hands-off curry lets your slow cooker do the work while filling your kitchen with warm, earthy aromas.

Ingredients:

• 1 lb cremini mushrooms, sliced
• 1 cup frozen peas
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 (14 oz) can coconut milk
• 1 (15 oz) can diced tomatoes
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp sugar
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat 2 tbsp olive oil in a skillet over medium. Add diced onion and cook 3 minutes until translucent. Stir in 3 minced garlic cloves and cook 1 minute until fragrant.
2. Transfer onion mixture to slow cooker. Add sliced mushrooms, 1 can coconut milk, 1 can diced tomatoes, 2 tbsp curry powder, 1 tsp cumin, 1 tsp salt, and 1/2 tsp sugar. Stir well.
3. Cover and cook on LOW 5 hours or HIGH 3 hours. Stir in 1 cup frozen peas during last 15 minutes of cooking.
4. Garnish with fresh cilantro before serving over rice.

The slow simmer coaxes out the mushrooms’ deep umami flavor, while peas add pops of sweetness to balance the rich sauce.

Tip: For extra depth, toast the curry powder in a dry pan for 30 seconds before adding it to the slow cooker.

Easy Slow Cooker Fish Curry

This fuss-free fish curry simmers away in your slow cooker, filling your kitchen with warm, fragrant spices while you go about your day.

Ingredients:

• 1 lb firm white fish fillets (like cod or halibut), cut into 2-inch chunks
• 1 (14 oz) can coconut milk
• 1 cup diced tomatoes (canned or fresh)
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1 tbsp lime juice
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. In your slow cooker, whisk together the coconut milk, diced tomatoes, onion, garlic, ginger, curry powder, turmeric, red pepper flakes, and salt until combined.
2. Cover and cook on LOW for 3 hours to let the flavors meld.
3. Gently nestle the fish chunks into the sauce, submerging them slightly. Cover and cook on LOW for 1 more hour (fish should flake easily with a fork).
4. Stir in the lime juice, then sprinkle with cilantro before serving.

The slow cooker keeps the fish tender and infuses every bite with bold, creamy spice—no babysitting required! Serve over steamed rice or with warm naan for soaking up the sauce.

Tip: For extra depth, toast the curry powder in a dry skillet for 30 seconds before adding it to the slow cooker.

Slow Cooker Eggplant and Chickpea Curry

This hearty, spiced curry practically cooks itself, filling your kitchen with warm aromas while the eggplant melts into creamy perfection.

Ingredients

• 1 large eggplant (about 1 lb), cut into 1-inch cubes
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (14 oz) can diced tomatoes
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (13.5 oz) can coconut milk
• 1/2 cup vegetable broth
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a skillet over medium. Add onion and cook for 3 minutes until translucent. Stir in garlic, ginger, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute until fragrant.
2. Transfer onion mixture to a slow cooker. Add eggplant, chickpeas, diced tomatoes (with juices), coconut milk, and vegetable broth. Stir gently to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until eggplant is tender but holds its shape.
4. Serve over rice, garnished with fresh cilantro.

The slow cooker coaxes out the eggplant’s natural silkiness, while the chickpeas add just the right bite—no mushy textures here!

Tip: For extra depth, toast the curry powder in a dry skillet for 30 seconds before adding it to the dish.

Crockpot Pumpkin and Lentil Curry

This cozy, spiced curry is a hands-off dream—just toss everything in the slow cooker and let the flavors meld into a hearty, plant-powered meal.

Ingredients:

• 1 cup dried brown or green lentils, rinsed
• 3 cups peeled and diced pumpkin (1-inch chunks)
• 1 (14-oz) can coconut milk
• 1 (14.5-oz) can diced tomatoes, undrained
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp brown sugar
• 2 cups vegetable broth
• Fresh cilantro, for serving

Instructions:

1. Combine lentils, pumpkin, coconut milk, diced tomatoes, onion, garlic, ginger, 2 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp brown sugar in a 6-quart slow cooker. Pour in 2 cups vegetable broth and stir well.
2. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until lentils are tender and pumpkin breaks apart slightly when stirred.
3. Taste and adjust seasoning if needed. Serve topped with fresh cilantro.

The pumpkin melts into the curry, thickening it naturally while keeping the lentils creamy but intact—no mushy textures here!

Tip: For extra depth, toast the curry powder in a dry skillet for 30 seconds before adding it to the crockpot.

Slow Cooker Cashew Chicken Curry

This creamy, nutty curry is a set-it-and-forget-it dream—just toss everything in the slow cooker and let the flavors meld into something magical.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup raw cashews
• 1 (13.5 oz) can coconut milk
• 1 cup diced yellow onion
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp red curry paste
• 1 tbsp brown sugar
• 1 tsp ground turmeric
• 1 tsp salt
• 1/2 cup chopped cilantro (for garnish)
• Cooked jasmine rice (for serving)

Instructions:

1. In a 6-quart slow cooker, combine the chicken, cashews, coconut milk, onion, garlic, ginger, red curry paste, brown sugar, turmeric, and salt. Stir well to coat everything evenly.
2. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until the chicken is tender and the sauce has thickened slightly.
3. Stir gently, then serve over jasmine rice, topped with fresh cilantro.

The cashews soften into buttery bites while thickening the sauce, giving this curry a luxuriously rich texture without any cream.

Tip: For extra crunch, reserve a few cashews to sprinkle on top before serving.

Slow Cooker Turmeric and Coconut Curry with Vegetables

This cozy turmeric and coconut curry is a hands-off wonder—just toss everything in the slow cooker and let the flavors meld into a vibrant, creamy dream.

• 1 (13.5 oz) can full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp ground turmeric
• 1 tsp grated fresh ginger
• 3 cloves garlic, minced
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1 tsp salt
• 1 small sweet potato, diced (1-inch pieces)
• 1 red bell pepper, sliced
• 1 cup cauliflower florets
• 1 (15 oz) can chickpeas, drained and rinsed
• Fresh cilantro and lime wedges, for serving

1. In a 6-quart slow cooker, whisk together the coconut milk, red curry paste, turmeric, ginger, garlic, brown sugar, lime juice, and salt until smooth.
2. Add the sweet potato, bell pepper, cauliflower, and chickpeas, stirring to coat evenly with the sauce.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the vegetables are tender but not mushy.
4. Serve over rice, topped with cilantro and a squeeze of lime.

The golden hue from turmeric and creamy coconut makes this curry as pretty as it is comforting—plus, the chickpeas add just the right bite. Tip: For extra depth, toast the curry paste in a skillet for 1 minute before adding it to the slow cooker.

Conclusion

With 20 flavorful slow cooker curry recipes, busy weeknights just got easier—and tastier! Whether you crave creamy coconut or spicy vindaloo, there’s a dish here for everyone. Give one (or a few!) a try, and let us know your favorite in the comments. Loved this roundup? Share the curry love by pinning it for later. Happy cooking!