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Slow Cooker Spicy Madras Vegetable Curry with Coconut Milk on rice

Slow Cooker Spicy Indian Vegetable Curry with Coconut Milk

This easy slow cooker recipe will fill the kitchen with wonderful aromas before filling the dinner plates of grateful diners.
Course main
Cuisine Indian
Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours
Servings 8 Serves 8
Calories 273kcal
Author Toni Dash


  • 1 large Sweet Potato (1 pound), peeled and cut into ¾-inch cubes
  • ¼ cup Madras Curry Powder
  • 2 tablespoons Cornstarch or Arrowroot Starch
  • ¼ teaspoon Cayenne Pepper
  • 1 teaspoon Crushed Red Pepper Flakes
  • 1 large Yellow Sweet Pepper (or any other color)
  • 1 medium Red Onion , halved and sliced into 1/4 -inch thick slices
  • 1 medium head Cauliflower cut into florets (or bite size pieces)
  • 1 large Carrot , peeled and sliced into 1/8-inch slices
  • 4 medium Garlic Cloves , diced
  • 1 1- inch piece Ginger Root , peeled and diced
  • 1 25- ounce can Garbanzo Beans , drained
  • 2 cups Silk Original Coconut Milk*
  • 1 cup frozen Peas


  • Place the sweet potatoes on the bottom of large (7 quart) slow cooker.
  • In a small mixing bowl, combine the curry powder, cornstarch or arrowroot starch, cayenne, and red pepper flakes. Mix together and sprinkle onto the sweet potato cubes in the slow cooker.
  • Layer on top the sweet pepper, onion, cauliflower, carrot, garlic, ginger, garbanzo beans and the coconut milk. Set the slow cooker to HIGH heat for 3 ½ hours. Stir a few times during the cooking to coat the vegetables with the liquid.
  • At 3 ½ hours add the peas and stir into the curry. The curry is done when the sweet potatoes and carrots are cooked (usually 3 ½ hours or a bit longer).


Calories: 273kcal | Carbohydrates: 30g | Protein: 8g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 0mg | Sodium: 292mg | Potassium: 604mg | Fiber: 9g | Sugar: 3g | Vitamin A: 4370IU | Vitamin C: 36.5mg | Calcium: 98mg | Iron: 5.8mg