28+ Flavor-Packed Crockpot Curry Soup Recipes to Warm Your Soul

28+ Crockpot Curry Soup Recipes

Introduction

Are you craving something comforting and full of flavor?

A crockpot curry soup is the perfect solution!

Whether you’re a fan of spicy heat or prefer milder, creamier soups, there’s a crockpot curry recipe for everyone.

The beauty of using a crockpot is that it allows the flavors to blend and develop over time, creating a depth of taste you can’t get from quick stovetop cooking.

Plus, it’s an easy way to prepare a satisfying meal with minimal effort.

Here are over 28 incredible crockpot curry soup recipes that will keep you warm, full, and coming back for more.

These recipes combine the richness of curry with the comfort of soup, making them perfect for cozy nights in.

Let’s dive in and explore all the flavorful possibilities!

28+ Flavor-Packed Crockpot Curry Soup Recipes to Warm Your Soul

Crockpot curry soups are an absolute game-changer when it comes to meal prep and weeknight dinners.

Not only do they offer a wide range of flavors and spice levels, but the slow cooking process brings out the very best in each ingredient.

From creamy coconut-based curries to hearty, vegetable-packed broths, you can customize each recipe to fit your personal taste.

With these 28+ crockpot curry soup recipes, you’ll never run out of delicious, satisfying options to try.

So grab your crockpot, and let these comforting bowls of curry soup bring warmth to your table.

Veggie-Packed Coconut Curry

This veggie-packed coconut curry is a vibrant and hearty dish, ideal for weeknight dinners or meal prepping. Packed with nutritious vegetables and a creamy coconut sauce, this recipe combines convenience with rich, comforting flavors.

Ingredients:

• 2 cups cauliflower florets
• 1 cup chopped carrots
• 1 cup diced potatoes
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tablespoons red curry paste
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 cup spinach leaves
• Fresh cilantro for garnish
• 1 lime, cut into wedges

Instructions:

1. Add cauliflower, carrots, potatoes, coconut milk, vegetable broth, curry paste, turmeric, cumin, and salt to the crockpot.
2. Stir to combine, ensuring the curry paste is evenly distributed.
3. Cover and cook on low for 6–8 hours or high for 3–4 hours, until vegetables are tender.
4. Stir in the spinach leaves in the last 15 minutes of cooking to wilt.
5. Serve with cooked rice or naan bread, garnished with fresh cilantro and a squeeze of lime.

This dish is a wonderful way to incorporate more vegetables into your diet while enjoying the creamy and spicy flavors of a traditional curry. The slow cooker does all the work, making it an easy, hands-off option. Pair it with jasmine rice for a complete meal that’s sure to please!

Chicken and Chickpea Curry

This hearty chicken and chickpea curry is the ultimate comfort food, blending tender chicken, protein-rich chickpeas, and a blend of warm spices. Its deep flavors develop beautifully in the crockpot, offering a satisfying meal with minimal effort.

Ingredients:

• 1 pound boneless, skinless chicken thighs
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon smoked paprika
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place chicken thighs, chickpeas, onion, garlic, ginger, curry powder, paprika, diced tomatoes, coconut milk, and cayenne pepper (if using) in the crockpot.
2. Stir to combine, ensuring the chicken is coated in the sauce.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender.
4. Shred the chicken with two forks, stirring it back into the curry.
5. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This curry delivers robust and layered flavors while requiring very little preparation. The combination of chicken and chickpeas makes it hearty and filling, perfect for family dinners or meal prep for the week.

Sweet Potato and Lentil Curry

Sweet potato and lentil curry is a wholesome, plant-based option that doesn’t compromise on flavor. With its naturally sweet undertones and earthy spices, this dish is both nourishing and delicious.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup red lentils, rinsed
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 tablespoon curry powder
• 1/2 teaspoon chili flakes (optional)
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• Fresh cilantro for garnish

Instructions:

1. Add sweet potatoes, lentils, onion, garlic, cinnamon, coriander, curry powder, chili flakes (if using), diced tomatoes, and vegetable broth to the crockpot.
2. Stir well, ensuring all ingredients are mixed.
3. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the sweet potatoes and lentils are tender.
4. Stir in the coconut milk in the last 30 minutes of cooking to add creaminess.
5. Serve with cooked rice or quinoa, garnished with fresh cilantro.

This recipe is a perfect blend of sweetness and spice, making it a delightful dish for anyone looking to enjoy a meatless curry. The lentils provide protein and fiber, while the sweet potatoes add a comforting texture and flavor. It’s a hearty, healthy meal that’s easy to make and enjoy!

Beef and Potato Curry

This beef and potato curry is a rich and satisfying dish, combining tender beef and hearty potatoes in a fragrant, spiced sauce. It’s perfect for a cozy meal on a chilly day, and the slow-cooking process brings out the deep flavors.

Ingredients:

• 1 pound beef stew meat, cut into chunks
• 2 medium potatoes, diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Place beef, potatoes, onion, garlic, ginger, curry powder, cumin, turmeric, diced tomatoes, and beef broth in the crockpot.
2. Stir everything together to coat the beef and potatoes with the spices.
3. Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender and potatoes are cooked through.
4. Stir in the coconut milk in the last 30 minutes of cooking.
5. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This dish offers the perfect balance of savory beef and starchy potatoes, all wrapped in a fragrant curry sauce. It’s filling and comforting, ideal for a hearty dinner that will keep everyone satisfied.

Pork and Apple Curry

A unique twist on traditional curry, this pork and apple curry brings together the savory richness of pork with the sweet and tart notes of apples. The combination of flavors is wonderfully balanced, and the slow cooker ensures the pork becomes incredibly tender.

Ingredients:

• 1 pound pork shoulder, cut into chunks
• 2 medium apples, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 cup chicken broth
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Add pork, apples, onion, garlic, ginger, curry powder, cinnamon, cloves, chicken broth, and salt and pepper to the crockpot.
2. Stir well to combine the ingredients.
3. Cover and cook on low for 7–8 hours or high for 4–5 hours, until the pork is tender and fully cooked.
4. Stir in the coconut milk in the final 30 minutes of cooking.
5. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This pork and apple curry provides a delightful mix of sweet and savory, making it a comforting yet unique meal. The slow cooking allows the flavors to meld together beautifully, while the apples add a surprising but perfect touch of sweetness.

Shrimp and Spinach Curry

This shrimp and spinach curry is a lighter take on a classic, featuring succulent shrimp and fresh spinach in a creamy coconut sauce. The combination of flavors is fresh, spicy, and incredibly satisfying.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 4 cups fresh spinach
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon ground coriander
• 1 can (14 oz) coconut milk
• 1/2 cup chicken broth
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Add shrimp, spinach, onion, garlic, ginger, curry powder, coriander, coconut milk, and chicken broth to the crockpot.
2. Stir to combine and coat everything in the coconut milk and spices.
3. Cover and cook on low for 2–3 hours or high for 1–2 hours, until the shrimp is cooked through and the spinach is wilted.
4. Stir in lime juice just before serving.
5. Season with salt and pepper, and garnish with fresh cilantro.

This shrimp and spinach curry is a quick and easy meal, perfect for those who want a flavorful yet light dish. The shrimp cook quickly, while the spinach adds a burst of freshness, making it an ideal choice for a healthy dinner.

Cauliflower and Tofu Curry

A hearty, plant-based curry that’s packed with flavor, this cauliflower and tofu curry combines the earthy flavors of cauliflower with the firm, absorbent texture of tofu in a rich, spiced coconut sauce.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 1 block firm tofu, cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Add cauliflower, tofu, onion, garlic, ginger, curry powder, turmeric, coconut milk, and vegetable broth to the crockpot.
2. Stir to combine, making sure the tofu and cauliflower are well-coated with the spices and liquid.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the cauliflower is tender.
4. Season with salt and pepper to taste and garnish with fresh cilantro before serving.

This vegan-friendly curry is a great option for those looking for a delicious, plant-based meal. The tofu absorbs the coconut milk and spices beautifully, while the cauliflower adds a satisfying texture. It’s a simple and wholesome dish that’s packed with flavor.

Lamb and Butternut Squash Curry

This lamb and butternut squash curry combines the tender, rich flavor of lamb with the sweetness of butternut squash, creating a comforting and hearty dish. The slow cooker does all the work, ensuring the lamb becomes melt-in-your-mouth tender.

Ingredients:

• 1 pound lamb stew meat, cut into chunks
• 2 cups butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Add lamb, butternut squash, onion, garlic, ginger, curry powder, cinnamon, cumin, diced tomatoes, and beef broth to the crockpot.
2. Stir well to combine the ingredients.
3. Cover and cook on low for 7–8 hours or high for 4–5 hours, until the lamb is tender and the squash is cooked through.
4. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

The tender lamb paired with the sweet and velvety butternut squash makes this curry an incredible dish. It’s rich in flavor and perfect for any occasion, from a weeknight dinner to a special gathering.

Vegetable Korma Curry

This vegetable korma curry is a mild and aromatic dish made with a variety of vegetables simmered in a creamy, spiced sauce. It’s a great introduction to curry for those who prefer milder dishes, and it’s also wonderfully customizable with your favorite veggies.

Ingredients:

• 1 cup cauliflower florets
• 1 cup carrots, sliced
• 1 cup peas
• 1 medium potato, diced
• 1/2 cup cashews
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 tablespoons korma curry paste
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth
• 1 tablespoon ground coriander
• 1/2 teaspoon ground cardamom
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Add cauliflower, carrots, peas, potato, cashews, onion, garlic, ginger, korma curry paste, coconut milk, and vegetable broth to the crockpot.
2. Stir well to combine the ingredients and coat the vegetables in the sauce.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the vegetables are tender.
4. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This vegetable korma is a flavorful and creamy dish that’s perfect for those who enjoy mild curries. The variety of vegetables creates a colorful and healthy meal, and the cashews add a touch of richness to the sauce. It’s a great vegetarian option that’s sure to impress.

Chicken Tikka Masala Curry

A rich and creamy classic, this chicken tikka masala curry features tender pieces of chicken simmered in a spiced tomato-based sauce, with a touch of creaminess from coconut milk. The crockpot makes this dish so simple to prepare, delivering authentic flavors with minimal effort.

Ingredients:

• 1 pound boneless, skinless chicken thighs, cut into chunks
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons tikka masala curry paste
• 1 can (14 oz) diced tomatoes
• 1/2 cup coconut milk
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Add chicken, onion, garlic, ginger, tikka masala paste, diced tomatoes, coconut milk, cumin, coriander, turmeric, cinnamon, salt, and pepper to the crockpot.
2. Stir well to combine all ingredients.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender.
4. Garnish with fresh cilantro before serving.

This chicken tikka masala is full of rich, aromatic spices and creamy goodness. The crockpot makes it easy to infuse the chicken with deep flavors, creating a comforting and flavorful curry that pairs beautifully with rice or naan.

Spicy Beef and Pea Curry

For those who enjoy a bit of heat, this spicy beef and pea curry brings bold flavors and a satisfying level of spice. The combination of tender beef and peas in a spicy, rich sauce makes it a comforting yet exciting dish.

Ingredients:

• 1 pound beef stew meat, cut into chunks
• 1 cup frozen peas
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (adjust for spice level)
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Add beef, peas, onion, garlic, ginger, curry powder, cumin, cayenne pepper, diced tomatoes, and beef broth to the crockpot.
2. Stir everything together to coat the beef in the spices and liquid.
3. Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender.
4. Season with salt and pepper to taste, and garnish with fresh cilantro.

The kick of cayenne pepper adds the perfect amount of heat to this beef curry, balancing the richness of the beef and the sweetness of the peas. It’s a hearty, flavorful dish that will satisfy those who like their curries with a bit of spice.

Thai Green Curry with Chicken

This Thai green curry with chicken is full of fresh, zesty flavors, thanks to the fragrant green curry paste and a balance of coconut milk and lime. It’s a quick and easy recipe that brings the authentic flavors of Thailand right to your dinner table.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into chunks
• 1 can (14 oz) coconut milk
• 2 tablespoons green curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup chopped broccoli florets
• 1 tablespoon lime juice
• Fresh basil for garnish

Instructions:

1. Add chicken, coconut milk, green curry paste, fish sauce, brown sugar, bell pepper, and broccoli to the crockpot.
2. Stir everything together to combine.
3. Cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is fully cooked.
4. Stir in lime juice just before serving.
5. Garnish with fresh basil.

This Thai green curry is bursting with flavor, thanks to the aromatic green curry paste and fresh lime juice. The chicken stays tender and juicy, while the veggies add a fresh crunch. It’s a delightful and fragrant dish that’s sure to transport you to Thailand with every bite.

Sweet Potato and Chickpea Coconut Curry

This sweet potato and chickpea coconut curry is a vegan-friendly dish that’s hearty, nutritious, and full of bold flavors. The sweetness of the potatoes and the richness of the coconut milk create the perfect balance with the savory spices.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Add sweet potatoes, chickpeas, onion, garlic, ginger, curry powder, coconut milk, vegetable broth, and turmeric to the crockpot.
2. Stir to combine all ingredients.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the sweet potatoes are tender.
4. Season with salt and pepper, and garnish with fresh cilantro before serving.

This curry is both filling and healthy, offering a wonderful balance of flavors. The sweetness of the sweet potatoes complements the richness of the coconut milk, while the chickpeas add a protein-packed element. It’s the perfect comforting vegan meal.

Chicken and Sweet Potato Curry

This chicken and sweet potato curry is a flavorful, hearty dish that combines tender chicken with creamy, soft sweet potatoes. The sweet and savory balance of flavors, along with the rich curry spices, makes it a great choice for a cozy dinner.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cubed
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Add chicken, sweet potatoes, onion, garlic, ginger, curry powder, cumin, cinnamon, coconut milk, and chicken broth to the crockpot.
2. Stir to combine and coat the chicken and sweet potatoes in the spices.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and the sweet potatoes are soft.
4. Season with salt and pepper to taste, and garnish with fresh cilantro.

This chicken and sweet potato curry is a wonderful combination of savory and sweet, with tender chicken and rich, creamy coconut milk. It’s an easy-to-make meal that’s both satisfying and full of flavor.

Pork and Spinach Curry

This pork and spinach curry is a flavorful and nutritious dish that combines juicy pork with the earthy taste of spinach. The combination of warm spices and a creamy coconut sauce makes this dish a delicious and hearty meal.

Ingredients:

• 1 pound pork shoulder, cut into chunks
• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Add pork, spinach, onion, garlic, ginger, curry powder, cumin, coconut milk, and chicken broth to the crockpot.
2. Stir everything to combine and coat the pork in the spices.
3. Cover and cook on low for 7–8 hours or high for 4–5 hours, until the pork is tender.
4. Season with salt and pepper, and garnish with fresh cilantro before serving.

This pork and spinach curry is both hearty and healthy, with tender pork and nutrient-packed spinach. The rich coconut milk creates a smooth and creamy sauce, making this dish a comforting meal for any day of the week.

Lamb and Sweet Potato Curry

This lamb and sweet potato curry is a comforting dish that brings together the tenderness of lamb and the sweetness of sweet potatoes, all wrapped in a rich, flavorful curry sauce. The slow cooking process allows the spices to deeply infuse the meat and vegetables, resulting in a savory and hearty dish.

Ingredients:

• 1 pound lamb stew meat, cut into chunks
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Add lamb, sweet potatoes, onion, garlic, ginger, curry powder, cinnamon, turmeric, diced tomatoes, beef broth, and coconut milk to the crockpot.
2. Stir well to combine all ingredients.
3. Cover and cook on low for 7–8 hours or high for 4–5 hours, until the lamb is tender and the sweet potatoes are cooked through.
4. Season with salt and pepper to taste and garnish with fresh cilantro before serving.

This lamb and sweet potato curry is a perfect combination of savory and sweet, with the lamb’s richness balancing the sweet notes of the potatoes. The creamy coconut milk ties everything together, making for a deeply satisfying meal.

Chicken and Mushroom Curry

This chicken and mushroom curry is a comforting, earthy dish featuring tender chicken and mushrooms in a flavorful, creamy curry sauce. The mushrooms add an umami depth to the dish, while the chicken remains juicy and tender, making it a perfect pairing.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into chunks
• 2 cups mushrooms, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tablespoon soy sauce
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Add chicken, mushrooms, onion, garlic, ginger, curry powder, cumin, coconut milk, chicken broth, and soy sauce to the crockpot.
2. Stir to combine the ingredients.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and the mushrooms are tender.
4. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This chicken and mushroom curry is an easy-to-make, deliciously creamy dish. The mushrooms bring an earthy flavor that complements the spices, and the coconut milk gives the sauce a rich, silky texture. It’s a flavorful meal that pairs wonderfully with rice or naan.

Butternut Squash and Lentil Curry

This butternut squash and lentil curry is a hearty and healthy vegetarian dish, perfect for anyone looking for a plant-based option. The sweet squash and earthy lentils are cooked in a spiced coconut broth, making for a warming and satisfying meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 cup dried red lentils
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Add butternut squash, lentils, onion, garlic, ginger, curry powder, cumin, coconut milk, and vegetable broth to the crockpot.
2. Stir everything together to coat the vegetables and lentils in the spices and liquid.
3. Cover and cook on low for 7–8 hours or high for 4–5 hours, until the squash is tender and the lentils are cooked.
4. Season with salt and pepper, and garnish with fresh cilantro before serving.

This butternut squash and lentil curry is a flavorful, nutrient-packed dish that’s both filling and comforting. The sweet squash complements the earthy lentils, and the coconut milk ties everything together in a rich, creamy sauce.

Fish and Potato Curry

This fish and potato curry is a delightful dish that combines tender white fish and soft potatoes in a flavorful curry sauce. The coconut milk adds creaminess to the broth, while the spices infuse the fish with amazing flavor, making it a comforting and satisfying meal.

Ingredients:

• 1 pound white fish fillets (such as cod or tilapia), cut into chunks
• 2 medium potatoes, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Add fish, potatoes, onion, garlic, ginger, curry powder, turmeric, coconut milk, and vegetable broth to the crockpot.
2. Stir everything to combine and coat the fish and potatoes with the spices.
3. Cover and cook on low for 4–5 hours or high for 2–3 hours, until the potatoes are tender and the fish is cooked through.
4. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This fish and potato curry is a light yet hearty meal, with the flakey fish and tender potatoes perfectly complementing the creamy coconut milk. It’s a flavorful, comforting dish that’s perfect for a cozy dinner.

Chickpea and Spinach Curry

This chickpea and spinach curry is a simple, healthy, and satisfying vegetarian dish. The earthy chickpeas and fresh spinach are cooked in a flavorful spiced sauce, creating a comforting meal that’s both filling and nutritious.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 can (14 oz) diced tomatoes
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Add chickpeas, spinach, onion, garlic, ginger, curry powder, cumin, diced tomatoes, and vegetable broth to the crockpot.
2. Stir well to combine everything.
3. Cover and cook on low for 5–6 hours or high for 2–3 hours, until the spinach is wilted and the flavors are well combined.
4. Season with salt and pepper, and garnish with fresh cilantro before serving.

This chickpea and spinach curry is a quick and healthy meal, filled with rich flavors and comforting spices. It’s light yet hearty and works perfectly with rice or naan.

Vegetable and Pea Curry

A wholesome vegetarian curry, this vegetable and pea curry is a colorful and flavorful dish full of fresh vegetables and tender peas, cooked in a spiced coconut sauce. It’s the perfect light yet filling meal, with a delightful balance of sweetness and spice.

Ingredients:

• 2 cups mixed vegetables (such as carrots, bell peppers, zucchini, and cauliflower)
• 1 cup frozen peas
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Add mixed vegetables, peas, onion, garlic, ginger, curry powder, coconut milk, and vegetable broth to the crockpot.
2. Stir to combine everything.
3. Cover and cook on low for 5–6 hours or high for 3–4 hours, until the vegetables are tender and cooked through.
4. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

This vegetable and pea curry is a delicious, healthy, and easy-to-make meal. The vegetables provide great texture, while the peas add a touch of sweetness. The coconut milk creates a creamy base that ties everything together.

Note: More recipes are coming soon!