31+ Mouthwatering Crockpot Curry Recipes to Try Today

Crockpot curries are the epitome of comfort food.

The blend of spices, tender meats or veggies, and rich sauces makes them irresistible.

And the best part? You can set it and forget it with your trusty slow cooker.

No more spending hours over the stove or worrying about dinner at the last minute.

From creamy coconut-based dishes to fiery spice-packed curries, there’s a recipe for every craving.

In this post, we’re sharing 31+ crockpot curry recipes that will make your meals easy, flavorful, and satisfying.

Get ready to explore an array of dishes that will warm you up and spice up your dinner routine.

31+ Mouthwatering Crockpot Curry Recipes to Try Today

Crockpot curries are the ultimate way to enjoy a flavorful meal with minimal effort.

With the variety of recipes included here, you can mix things up and keep your dinner routine exciting.

Whether you prefer chicken, beef, vegetarian, or even vegan options, there’s something for everyone.

The slow cooker does all the heavy lifting, so you can spend your time enjoying the delicious results.

So, gather your ingredients, dust off that crockpot, and start cooking these tasty curries today!

Your taste buds will thank you, and your family will love the comforting flavors that fill your home.

Get ready for 31+ crockpot curry adventures that will leave you coming back for more.

Creamy Coconut Chicken Curry

This creamy coconut chicken curry is an easy and flavorful dish that combines tender chicken, rich coconut milk, and a blend of aromatic spices. The slow cooking process brings out all the flavors, making this a perfect comfort meal for busy days. The addition of spinach and bell peppers gives the curry a colorful, fresh touch. Serve it with steamed rice or naan for a complete meal.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into chunks
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 red bell pepper, chopped
• 1 cup fresh spinach, chopped
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Place the chicken breasts, coconut milk, chicken broth, onion, garlic, ginger, curry powder, cumin, turmeric, and cayenne (if using) in the crockpot. Stir to combine.
2. Cook on low for 6 hours, or high for 3 hours, until the chicken is fully cooked and tender.
3. About 30 minutes before serving, add the red bell pepper and spinach. Stir to combine.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro before serving.

This creamy coconut chicken curry is not only incredibly easy to make, but it also delivers a comforting, rich flavor that everyone will love. The slow cooker allows the spices to meld perfectly, and the chicken turns out incredibly tender. The added veggies bring a wonderful texture and freshness to the dish. Whether served over rice or with naan, it’s a satisfying meal that will become a staple in your weekly dinner rotation.

Sweet Potato and Lentil Curry

This vegetarian sweet potato and lentil curry is packed with hearty ingredients and vibrant flavors. The combination of sweet potatoes, red lentils, and a variety of spices creates a rich and satisfying dish that’s both healthy and filling. The slow cooker does all the work, making it a perfect recipe for a busy evening.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup dried red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder (optional)
• 1 teaspoon salt
• 4 cups vegetable broth
• Fresh cilantro, for garnish

Instructions:

1. Place the sweet potatoes, red lentils, diced tomatoes, coconut milk, onion, garlic, ginger, curry powder, cinnamon, turmeric, chili powder, salt, and vegetable broth into the crockpot. Stir everything to combine.
2. Cover and cook on low for 7-8 hours, or high for 4 hours, until the sweet potatoes are tender and the lentils are fully cooked.
3. Stir the curry before serving and adjust seasoning if needed.
4. Garnish with fresh cilantro.

This sweet potato and lentil curry is the perfect combination of comforting and nourishing. The slow-cooked sweet potatoes become tender and sweet, while the red lentils absorb all the delicious spices, creating a creamy, hearty dish. The coconut milk adds richness, and the fresh cilantro on top gives it a refreshing kick. Whether you’re a vegetarian or just looking for a light yet satisfying meal, this curry is sure to please everyone at the table.

Beef and Potato Massaman Curry

For a savory, melt-in-your-mouth curry, this beef and potato Massaman curry is an excellent choice. The rich, slightly sweet Massaman curry paste brings a unique depth of flavor to the slow-cooked beef and potatoes. This dish is great for a cozy family dinner or for when you want to impress guests with something a bit different.

Ingredients:

• 1.5 lbs beef chuck roast, cut into chunks
• 4 medium potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 1/4 cup Massaman curry paste
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 cup beef broth
• 1 cinnamon stick
• 2-3 cardamom pods
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Add the beef chunks, potatoes, coconut milk, Massaman curry paste, onion, garlic, ginger, fish sauce, brown sugar, beef broth, cinnamon stick, and cardamom pods into the crockpot. Stir everything to mix.
2. Cover and cook on low for 8 hours, or high for 4 hours, until the beef is tender and the potatoes are cooked through.
3. Before serving, remove the cinnamon stick and cardamom pods.
4. Season with salt and pepper to taste and garnish with fresh cilantro.

This beef and potato Massaman curry is a true flavor bomb. The slow cooking process allows the beef to become incredibly tender, while the potatoes soak up all the delicious curry sauce. The combination of the Massaman curry paste, coconut milk, and spices creates a savory, slightly sweet flavor that is balanced perfectly by the fish sauce and brown sugar. This dish is perfect for those who enjoy a hearty, flavorful curry and makes for a satisfying meal, especially when served with rice or crusty bread to soak up the sauce.

Spicy Thai Pork Curry

This Spicy Thai Pork Curry is a fiery and flavorful dish that brings together the heat of red curry paste, tender pork, and a luscious coconut milk sauce. The slow cooker does all the work, allowing the spices to infuse the pork and vegetables, making each bite a burst of savory, sweet, and spicy goodness. Perfect for spice lovers, this dish pairs wonderfully with jasmine rice or noodles.

Ingredients:

• 1.5 lbs pork shoulder, cut into chunks
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 onion, sliced
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili flakes (optional, for extra heat)
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Place the pork, coconut milk, red curry paste, fish sauce, brown sugar, onion, red bell pepper, zucchini, garlic, ginger, cumin, coriander, and chili flakes (if using) into the crockpot. Stir to combine.
2. Cover and cook on low for 7-8 hours, or high for 4 hours, until the pork is tender and fully cooked.
3. Season with salt and pepper to taste.
4. Garnish with fresh basil before serving.

This spicy Thai pork curry is an aromatic, flavorful dish that packs a punch. The slow cooking process breaks down the pork, making it incredibly tender, while the rich coconut milk helps balance the heat from the curry paste and chili flakes. The addition of vegetables like zucchini and bell pepper adds a lovely texture and freshness to the dish. Serve it over rice for a complete meal that will leave your taste buds tingling with satisfaction.

Vegan Chickpea and Spinach Curry

This Vegan Chickpea and Spinach Curry is a plant-based delight that’s both hearty and healthy. The combination of chickpeas, spinach, and spices simmered in coconut milk creates a rich and flavorful dish that’s perfect for a quick weeknight dinner. It’s packed with protein and fiber, and the slow cooker makes the entire process a breeze.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 teaspoon paprika
• 1/2 teaspoon chili powder (optional)
• 4 cups fresh spinach, chopped
• 1 can (14 oz) diced tomatoes
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Add the chickpeas, coconut milk, onion, garlic, ginger, curry powder, cumin, turmeric, paprika, chili powder (if using), diced tomatoes, and salt and pepper to the crockpot. Stir to combine.
2. Cover and cook on low for 5-6 hours, or high for 3 hours.
3. About 30 minutes before serving, add the fresh spinach and stir until wilted.
4. Adjust seasoning if needed and garnish with fresh cilantro.

This vegan chickpea and spinach curry is a wonderfully light yet satisfying meal. The chickpeas provide a great source of protein, while the spinach adds a healthy green boost. The spices, combined with the creamy coconut milk, create a rich sauce that ties everything together perfectly. It’s an easy, flavorful dish that’s great for meal prepping, and the slow cooker does all the work, making it ideal for busy days.

Indian Butter Chicken

Indian Butter Chicken, also known as “Murgh Makhani,” is a rich and creamy curry dish with tender chicken simmered in a spiced tomato gravy. This crockpot recipe simplifies the traditional cooking method, allowing you to enjoy this restaurant-style favorite at home with minimal effort. It’s perfect for a cozy family dinner and is best served with basmati rice or naan.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into chunks
• 1 can (15 oz) tomato sauce
• 1/4 cup heavy cream
• 1/4 cup butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder (optional)
• 1/2 teaspoon ground turmeric
• Salt, to taste
• Fresh cilantro, for garnish

Instructions:

1. Add the chicken, tomato sauce, heavy cream, butter, onion, garlic, ginger, garam masala, cumin, coriander, chili powder (if using), turmeric, and salt to the crockpot. Stir to combine.
2. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is fully cooked and tender.
3. Stir the sauce before serving to combine the butter and cream.
4. Garnish with fresh cilantro and serve with basmati rice or naan.

This Indian butter chicken is rich, creamy, and packed with flavors that will transport you straight to India. The slow cooker makes this dish incredibly easy to prepare, and the combination of butter, cream, and spices creates a mouthwatering sauce that coats the tender chicken perfectly. It’s a comforting meal that’s perfect for special occasions or whenever you want to indulge in a flavorful, restaurant-quality curry at home.

Red Lentil and Cauliflower Curry

This Red Lentil and Cauliflower Curry is a hearty and nutritious dish that’s full of vibrant colors and flavors. The red lentils cook to a creamy consistency, while the cauliflower absorbs the deliciously spiced coconut milk sauce. It’s a great option for those who want a plant-based, comforting meal that’s both filling and healthy.

Ingredients:

• 1 cup red lentils, rinsed
• 1 medium cauliflower, cut into florets
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Add the red lentils, cauliflower florets, coconut milk, diced tomatoes, onion, garlic, ginger, curry powder, turmeric, cumin, paprika, and salt and pepper to the crockpot. Stir to combine.
2. Cover and cook on low for 6-7 hours, or high for 3-4 hours, until the lentils and cauliflower are tender.
3. Stir the curry before serving to ensure everything is well-mixed.
4. Garnish with fresh cilantro and serve with rice or naan.

This red lentil and cauliflower curry is a nourishing and satisfying dish that’s full of flavor. The combination of creamy coconut milk and vibrant spices creates a rich sauce, while the cauliflower provides a nice texture and earthy flavor. The red lentils not only make this dish hearty but also add a touch of creaminess when cooked. It’s a fantastic option for vegans, vegetarians, or anyone looking for a comforting, plant-based curry.

Chicken and Potato Curry

This Chicken and Potato Curry is a simple yet delicious dish that combines tender chicken, soft potatoes, and a rich, flavorful curry sauce. The slow cooking process allows the flavors to develop fully, making this an easy meal that’s perfect for any day of the week. Serve it with rice for a comforting, complete meal.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into chunks
• 4 medium potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Add the chicken, potatoes, coconut milk, chicken broth, onion, garlic, curry powder, cumin, coriander, turmeric, salt, and pepper to the crockpot. Stir to combine.
2. Cover and cook on low for 6-7 hours, or high for 3-4 hours, until the chicken is tender and the potatoes are cooked through.
3. Adjust seasoning if needed and garnish with fresh cilantro before serving.

This chicken and potato curry is an incredibly comforting meal that’s full of flavor. The tender chicken and soft potatoes soak up the delicious curry sauce, making each bite satisfying and comforting. The slow cooker ensures that the spices meld beautifully, and the result is a rich, flavorful dish that’s sure to become a family favorite. Pair it with rice or naan to complete the meal.

Thai Green Curry with Tofu and Vegetables

This Thai Green Curry with Tofu and Vegetables is a vibrant and flavorful dish, packed with fresh vegetables, tofu, and the signature aromatic green curry paste. The coconut milk base adds a rich and creamy texture that complements the slight heat from the green curry paste. It’s a great plant-based option for those looking for a quick and satisfying meal, all made in the slow cooker.

Ingredients:

• 1 block (14 oz) firm tofu, drained and cubed
• 1 can (14 oz) coconut milk
• 2 tablespoons green curry paste
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup baby carrots, halved
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/2 teaspoon turmeric
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. In the crockpot, add the tofu, coconut milk, green curry paste, soy sauce, brown sugar, red bell pepper, zucchini, carrots, onion, garlic, ginger, turmeric, and a pinch of salt and pepper. Stir to combine.
2. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the vegetables are tender and the tofu has absorbed the flavors.
3. Stir and adjust seasoning as needed before serving.
4. Garnish with fresh basil leaves.

This Thai Green Curry with Tofu and Vegetables is a deliciously creamy and aromatic dish with the perfect balance of heat and sweetness. The tofu soaks up the flavors of the curry, becoming delightfully tender. The vegetables provide great texture and freshness, making this a well-rounded, plant-based dish. It’s a simple yet flavorful curry that’s perfect for a quick weeknight dinner, served over jasmine rice for an extra touch of authenticity.

Lamb and Butternut Squash Curry

This Lamb and Butternut Squash Curry is an elegant yet hearty dish that combines tender lamb, sweet butternut squash, and a fragrant curry sauce. The slow cooker allows the lamb to become perfectly tender, and the squash adds a lovely sweetness that balances the savory flavors. It’s a comforting dish that’s perfect for a cozy dinner.

Ingredients:

• 1.5 lbs lamb shoulder, cut into chunks
• 2 cups butternut squash, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup beef broth
• 1 tablespoon curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Add the lamb, butternut squash, coconut milk, beef broth, curry powder, cinnamon, cumin, ginger, onion, garlic, turmeric, salt, and pepper to the crockpot. Stir to combine.
2. Cover and cook on low for 8 hours or high for 4-5 hours, until the lamb is tender and the squash is soft.
3. Adjust seasoning as needed and garnish with fresh parsley before serving.

This lamb and butternut squash curry is a rich and flavorful dish that’s sure to impress. The lamb becomes incredibly tender after slow cooking, while the butternut squash adds a delightful sweetness that contrasts beautifully with the warm spices. The coconut milk base ties everything together, making it a creamy and indulgent dish. Serve it with steamed rice to enjoy the full experience of this comforting, savory curry.

Chicken and Eggplant Curry

This Chicken and Eggplant Curry is a flavorful and satisfying dish that pairs tender chicken with soft, flavorful eggplant in a rich, spiced curry sauce. The slow cooker ensures the flavors meld together beautifully, while the eggplant absorbs the aromatic spices and coconut milk. It’s a dish that’s perfect for those who love a balance of savory and slightly sweet curry flavors.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into chunks
• 2 medium eggplants, cubed
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Add the chicken, eggplant, coconut milk, diced tomatoes, onion, garlic, curry powder, cumin, coriander, paprika, cinnamon, turmeric, salt, and pepper to the crockpot. Stir to combine.
2. Cover and cook on low for 6-7 hours, or high for 3-4 hours, until the chicken is cooked through and the eggplant is tender.
3. Adjust seasoning to taste and garnish with fresh cilantro before serving.

This Chicken and Eggplant Curry is a simple yet satisfying dish with a perfect balance of flavors. The slow-cooked eggplant becomes incredibly soft and absorbs all the delicious spices, while the chicken stays tender and juicy. The coconut milk adds creaminess, and the combination of spices makes this curry rich and aromatic. It’s a wonderful meal that can be served with rice or naan to make it a complete dish.

Beef and Carrot Curry

This Beef and Carrot Curry is a rich and savory dish, with tender beef chunks simmered in a flavorful curry sauce. The sweetness of the carrots balances the heat of the spices, creating a comforting and well-rounded curry. This dish is perfect for colder months or when you need a hearty, filling meal that requires minimal effort.

Ingredients:

• 1.5 lbs beef stew meat, cubed
• 4 medium carrots, sliced
• 1 can (14 oz) coconut milk
• 1 cup beef broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Add the beef, carrots, coconut milk, beef broth, onion, garlic, curry powder, cumin, cinnamon, ginger, turmeric, salt, and pepper to the crockpot. Stir to combine.
2. Cover and cook on low for 7-8 hours, or high for 4 hours, until the beef is tender and the carrots are soft.
3. Adjust seasoning as needed and garnish with fresh parsley before serving.

This beef and carrot curry is a wonderfully hearty and flavorful dish. The slow cooker makes the beef incredibly tender, and the carrots add a natural sweetness that complements the savory curry sauce. The spices meld together perfectly, creating a dish that’s both comforting and flavorful. Serve it over rice or with some naan to make it a filling, satisfying meal.

Coconut Shrimp Curry

This Coconut Shrimp Curry is a light yet flavorful dish, with tender shrimp cooked in a rich coconut milk sauce with aromatic spices. The slow cooker makes this curry easy to prepare, and the addition of fresh vegetables like bell peppers and spinach adds color and texture to the dish. It’s a quick and satisfying meal that’s perfect for seafood lovers.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tablespoon red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 onion, chopped
• 1 red bell pepper, sliced
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In the crockpot, combine the shrimp, coconut milk, chicken broth, red curry paste, fish sauce, brown sugar, onion, bell pepper, spinach, garlic, ginger, cumin, and salt and pepper. Stir to combine.
2. Cover and cook on low for 2-3 hours or high for 1-2 hours, until the shrimp are cooked through and tender.
3. Adjust seasoning if needed and garnish with fresh cilantro before serving.

This coconut shrimp curry is a delicious and light dish that’s packed with flavor. The shrimp cook perfectly in the coconut milk sauce, absorbing all the delicious spices. The bell peppers and spinach add vibrant color and texture to the dish, making it not only tasty but also visually appealing. It’s a great meal to prepare when you’re craving something seafood-based but don’t want to spend too much time cooking.

Sweet Potato, Kale, and Chickpea Curry

This Sweet Potato, Kale, and Chickpea Curry is a wholesome, nourishing meal that’s full of fiber, vitamins, and flavor. The sweetness of the potatoes complements the earthy chickpeas, while the kale adds a healthy green punch. The coconut milk base makes the curry rich and creamy, while the spices give it the perfect depth of flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups kale, chopped
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Add the sweet potatoes, chickpeas, kale, coconut milk, diced tomatoes, onion, garlic, curry powder, cumin, turmeric, cinnamon, salt, and pepper to the crockpot. Stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the sweet potatoes are tender.
3. Stir and adjust seasoning as needed before serving.
4. Garnish with fresh cilantro and serve with rice or naan.

This sweet potato, kale, and chickpea curry is a healthy, flavorful dish that’s perfect for any day of the week. The slow-cooked sweet potatoes and chickpeas create a hearty base, while the kale adds a nutritious green element. The spices and coconut milk create a creamy, aromatic sauce that brings everything together. It’s a comforting and satisfying vegetarian meal that’s perfect for those looking for a plant-based dinner option.

Slow Cooker Chicken Korma

This Slow Cooker Chicken Korma is a rich, creamy, and fragrant curry that is perfect for anyone who loves mild, flavorful dishes. The chicken is slow-cooked in a spiced sauce made with yogurt, coconut milk, and ground almonds. The result is a velvety-smooth curry that’s not too spicy but full of warm, comforting flavors. It’s an ideal dish for family dinners or gatherings.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into chunks
• 1 can (14 oz) coconut milk
• 1/2 cup plain yogurt
• 1/4 cup ground almonds
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chili powder (optional)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Add the chicken, coconut milk, yogurt, ground almonds, onion, garlic, ginger, coriander, cumin, turmeric, cinnamon, chili powder (if using), salt, and pepper to the crockpot. Stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and the sauce has thickened.
3. Adjust seasoning as needed and garnish with fresh cilantro before serving.

This slow cooker chicken korma is a wonderfully comforting dish that’s creamy, fragrant, and full of rich flavors. The chicken becomes incredibly tender and absorbs all the wonderful spices, while the coconut milk and yogurt create a velvety sauce. The ground almonds add a subtle nuttiness, making this curry extra special. Serve it with steamed rice or naan for a complete, satisfying meal.

Sweet and Sour Pork Curry

This Sweet and Sour Pork Curry combines the perfect balance of tangy, sweet, and savory flavors. Tender pork is slow-cooked with a variety of vegetables and a sweet and sour sauce made from vinegar, sugar, and tomato paste. This dish is a wonderful twist on the traditional curry, offering a slightly different flavor profile that is both unique and incredibly tasty.

Ingredients:

• 1.5 lbs pork shoulder, cut into chunks
• 1 can (14 oz) diced tomatoes
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tablespoon tomato paste
• 1 red bell pepper, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In the crockpot, combine the pork, diced tomatoes, apple cider vinegar, brown sugar, tomato paste, bell pepper, onion, garlic, cumin, turmeric, salt, and pepper. Stir to combine.
2. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the pork is tender and fully cooked.
3. Adjust seasoning as needed and garnish with fresh cilantro before serving.

This sweet and sour pork curry is a flavorful dish that brings together a unique combination of tangy and sweet flavors with a touch of savory spices. The slow-cooked pork is tender and infused with the sweet and sour sauce, while the bell peppers and onions add crunch and freshness. This curry is great with rice or noodles, making it a versatile and satisfying meal.

Slow Cooker Chickpea and Potato Curry

This Chickpea and Potato Curry is a delicious, hearty, and vegan-friendly dish. The combination of soft potatoes and chickpeas cooked in a flavorful, spiced coconut milk sauce makes for a satisfying and nutritious meal. The slow cooker does all the work, allowing the spices to meld beautifully and creating a comforting dish that’s perfect for any day of the week.

Ingredients:

• 2 large potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Add the potatoes, chickpeas, coconut milk, diced tomatoes, onion, garlic, ginger, curry powder, cumin, turmeric, cinnamon, salt, and pepper to the crockpot. Stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender and the sauce is thickened.
3. Stir and adjust seasoning as needed, then garnish with fresh cilantro before serving.

This chickpea and potato curry is a wholesome, filling, and easy-to-make meal. The combination of potatoes and chickpeas makes it hearty, while the coconut milk creates a creamy base that brings everything together. The aromatic spices enhance the flavors, making this dish both comforting and flavorful. It’s an ideal option for vegans and vegetarians and can be served over rice or with naan for a complete meal.

Slow Cooker Spicy Beef Vindaloo

This Spicy Beef Vindaloo is a bold and flavorful curry with a deliciously tangy and spicy kick. It’s made with tender beef simmered in a tangy vinegar-based sauce, packed with bold spices like mustard seeds, cumin, and coriander. It’s a perfect dish for spice lovers, and the slow cooker ensures that the beef becomes tender and juicy, while the spices infuse the sauce beautifully.

Ingredients:

• 1.5 lbs beef stew meat, cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon mustard seeds
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chili powder
• 1/4 cup apple cider vinegar
• 1 can (14 oz) diced tomatoes
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In the crockpot, add the beef, onion, garlic, ginger, mustard seeds, curry powder, cumin, coriander, turmeric, cinnamon, chili powder, vinegar, diced tomatoes, salt, and pepper. Stir to combine.
2. Cover and cook on low for 8 hours or high for 4-5 hours, until the beef is tender.
3. Stir the curry before serving, adjusting seasoning as needed, and garnish with fresh cilantro.

This spicy beef vindaloo is a rich and flavorful dish for those who enjoy bold, tangy flavors with a bit of heat. The slow-cooked beef becomes incredibly tender and absorbs all the bold spices, while the tangy vinegar balances out the heat from the chili powder. It’s a perfect dish to serve with rice or naan to cool down the heat, and the fresh cilantro adds a nice finishing touch.

Eggplant and Chickpea Coconut Curry

This Eggplant and Chickpea Coconut Curry is a vegan-friendly dish that combines tender eggplant, hearty chickpeas, and a creamy coconut milk base. The slow cooker makes the process easy, allowing the vegetables and spices to meld together and create a rich, flavorful curry. It’s a satisfying meal that’s full of nutrients and perfect for those following a plant-based diet.

Ingredients:

• 2 medium eggplants, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Add the eggplant, chickpeas, coconut milk, diced tomatoes, onion, garlic, ginger, curry powder, cumin, coriander, turmeric, salt, and pepper to the crockpot. Stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the eggplant is tender and the sauce has thickened.
3. Stir the curry and adjust seasoning if necessary, then garnish with fresh cilantro before serving.

This eggplant and chickpea coconut curry is a wholesome, plant-based dish that’s full of vibrant flavors. The eggplant becomes tender and absorbs all the spices, while the chickpeas add protein and texture. The coconut milk creates a rich, creamy base that ties everything together, making this curry indulgent yet healthy. It’s a perfect dish for those who want a hearty, vegan-friendly curry, and it pairs beautifully with rice or naan.

Slow Cooker Beef and Mushroom Curry

This Beef and Mushroom Curry is a savory, hearty dish that combines tender beef with earthy mushrooms and a rich, spiced curry sauce. The slow cooker ensures the beef becomes incredibly tender while the mushrooms add a lovely umami flavor that enhances the overall dish. It’s perfect for a cozy dinner, served with rice or naan.

Ingredients:

• 1.5 lbs beef stew meat, cubed
• 2 cups mushrooms, sliced
• 1 can (14 oz) coconut milk
• 1 cup beef broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Add the beef, mushrooms, coconut milk, beef broth, onion, garlic, curry powder, cumin, coriander, cinnamon, salt, and pepper to the crockpot. Stir to combine.
2. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and the sauce is flavorful.
3. Stir the curry and adjust seasoning as needed before serving, then garnish with fresh parsley.

This beef and mushroom curry is a savory, comforting dish that’s full of rich flavors. The slow cooker helps the beef become tender and juicy, while the mushrooms add depth and umami. The curry sauce is creamy and flavorful, making this an indulgent yet satisfying meal. It’s perfect for anyone craving a hearty, savory curry, and it pairs wonderfully with rice or naan for a complete meal.

Note: More recipes are coming soon!