Slow Cooker Vegetable Curry Stew Recipe

Vegan and Vegetarian Slow Cooker/ Crock Pot Recipe

I love slow cooker recipes for the same reason as most people - being able to place some ingredients into a pot, turn the switch on, forget about it for a few hours then return to your kitchen to be welcomed by a delicious aroma of a freshly cooked meal all warm and cooked to perfection ready to be served to a room of hungry loved ones.

My crock pot vegetable curry stew is so very tasty and easy to cook.

I use a combination of spices, garlic and tomato paste for the seasoning and use carrots, potatoes, turnips, green beans and more for the bulk of the stew.

This vegetarian and vegan slow cooker recipe is keeper for anybody as the flavour is so very good that you would not feel there is any need for meat in this recipe.

As far a vegetarian slow cooker recipes are concerned this one is a winner.

Ingredients for Slow Cooker Vegan Vegetable Curry Stew

2 Large carrots (small chunks)
1 Large sweet potato (chunks)
2-3 Medium white potatoes (chunks)
1 Bunch extra fine green beans
1 Bunch runner beans (chopped)
5 Turnips
1 Red pepper/capsicum

Spices
1 tsp mild Curry powder
1 tsp Paprika
1/2 tsp Ginger powder
1 Large garlic (minced)
Pinch dried Methi leaves
Pinch Dried curry leaves
Pinch Salt or 1/2 tsp
1/2 Cumin powder
1 Tbsp Tomato Ketchup
1 Tbsp Tomato puree
3-4 Tbsp Oil
800ml Cold water

'Note...If you want a more thick consistancy try adding 600ml of water instead of 800ml.'

Picture of vegetables.

Picture of fine green beans.

Picture of runner beans.

Picture of chopped potatoes.

Picture of peeled and chopped turnips.

How to make slow cooker vegetable curry stew crock pot recipe

In a jug place all of the spices, oil, ketchup, tomato puree and garlic.

Mix well.

In the same jug fill up to 800ml with cold water and stir well.

In this order layer the vegetables on top of each other starting at the bottom of your slow cooker white potatoes, carrots, turnips, sweet potatoes, runner beans, fine green beans and red peppers.

Pour the seasoned water all over the top of the vegetables.

Place on the lid and switch the slow cooker onto the high setting.

Leave the the stew cooking for 3 and a half hours - do not remove the lid whilst cooking.