No-Hurry Vegetable Curry

Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

This is a crock-pot recipe that also cuts down on fat.

Ingredients Nutrition


  1. Whish coconut milk, flour, and curry paste in a 3 1/2 quart or large slow-cooker. Stir in vegetables except peas; mix well.
  2. Cover and cook on low 6-7 hours until vegetables are tender. Stir in peas, cover and let sit 5 minutes. Serve with rice; garnish with cilantro.


Most Helpful

What I liked the most about this recipe was how easy it was to make. Especially since I was lazy and bought diced butternut and cauliflower florets from the store already cut. It is also pretty healthy, yields a lot, and has a good proportion of sauce. However, we found the finished version pretty bland for our tastes. Before serving, I added more curry paste. This did not help. We ended up adding a significant amount of salt and pepper, Madras curry powder, garam masala, and ground coriander before it met with our approval. Then, it was pretty good.

Dr. Jenny October 04, 2013

Easy, delicious AND healthy! It doesn't get any better than that. I cut this recipe out of a magazine and have made it several times. I was glad to find it here so I won't be looking for it again! We thought it was even better the second day, reheated. Love this recipe! Thanks for sharing!

Julie F December 10, 2012

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