22 Delicious Curry Crockpot Recipes for Busy Weeknights

Kickstart your weeknights with the aromatic allure of curry, all while keeping it effortlessly simple! Our roundup of 22 Delicious Curry Crockpot Recipes is your ticket to flavorful, fuss-free dinners that simmer to perfection as you go about your day. Whether you’re craving the comfort of classic flavors or eager to spice things up, these recipes promise to delight your taste buds and simplify your cooking routine. Dive in and discover your next favorite meal!

Slow Cooker Chicken Tikka Masala

Dinner just got a whole lot easier with this slow cooker chicken tikka masala. You’ll love how the flavors meld together while you go about your day.

Ingredients

• Chicken thighs – 2 lbs
• Yogurt – 1 cup
• Tomato sauce – 1 can (15 oz)
• Heavy cream – 1/2 cup
• Garam masala – 2 tbsp
• Garlic – 4 cloves, minced
• Ginger – 1 tbsp, grated
• Cumin – 1 tsp
• Paprika – 1 tsp
• Salt – 1 tsp

Instructions

1. In a bowl, mix yogurt, garam masala, garlic, ginger, cumin, paprika, and salt.
2. Add chicken thighs to the bowl, ensuring they’re fully coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Transfer the marinated chicken to the slow cooker. Pour tomato sauce over the chicken.
4. Cover and cook on low for 6 hours. Tip: Resist the urge to open the lid; it lets heat escape.
5. After 6 hours, stir in heavy cream. Tip: For a thicker sauce, leave the lid off for the last 30 minutes of cooking.
6. Cook for an additional 30 minutes on low. Tip: The chicken should easily shred with a fork when done.

Flavorful and tender, this chicken tikka masala pairs perfectly with fluffy basmati rice or warm naan. For a twist, try serving it over roasted sweet potatoes.

Crockpot Butter Chicken

Very few dishes can rival the comfort and simplicity of a crockpot meal, especially when it’s as flavorful as butter chicken. You’ll love how the spices meld together while you go about your day.

Ingredients

• Chicken thighs – 2 lbs
• Butter – ½ cup
• Heavy cream – 1 cup
• Tomato sauce – 1 cup
• Garlic – 4 cloves, minced
• Garam masala – 2 tbsp
• Salt – 1 tsp

Instructions

1. Place the chicken thighs in the crockpot.
2. Add the butter, heavy cream, tomato sauce, minced garlic, garam masala, and salt to the crockpot.
3. Stir all the ingredients together until the chicken is evenly coated. Tip: For extra flavor, let the chicken marinate in the mixture for 30 minutes before cooking.
4. Cover the crockpot and cook on low for 6 hours or on high for 3 hours. Tip: Resist the urge to open the lid too often to keep the heat and moisture inside.
5. Once the cooking time is up, shred the chicken lightly with two forks. Tip: If the sauce is too thin, let it cook uncovered for an additional 30 minutes to thicken.

Kind of magical how tender the chicken turns out, soaking up all that creamy, spiced sauce. Serve it over a bed of fluffy rice or with warm naan for the ultimate comfort meal.

Vegetable Curry with Coconut Milk

Got a craving for something warm, comforting, and packed with flavor? This vegetable curry with coconut milk is your go-to. It’s easy, quick, and totally customizable based on what you’ve got in your fridge.

Ingredients

• Vegetable oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Curry powder – 2 tbsp
• Coconut milk – 1 can (13.5 oz)
• Mixed vegetables – 3 cups
• Salt – 1 tsp

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and curry powder, cooking for 1 minute until fragrant.
4. Pour in the coconut milk, stirring to combine with the onion and garlic mixture.
5. Add the mixed vegetables and salt, bringing the mixture to a simmer.
6. Reduce the heat to low, cover, and let it cook for 15 minutes, stirring occasionally.
7. Tip: If the curry seems too thick, add a splash of water to reach your desired consistency.
8. Tip: Taste and adjust the seasoning with more salt if needed, but remember the coconut milk adds sweetness.
9. Tip: For an extra kick, add a pinch of red pepper flakes with the curry powder.
10. Remove from heat and let it sit covered for 5 minutes before serving.

This curry is creamy, with a perfect balance of sweetness from the coconut milk and warmth from the curry. Try serving it over a bed of fluffy rice or with some naan bread to soak up all the delicious sauce.

Slow Cooker Lamb Curry

Kick back and let your slow cooker do the heavy lifting with this effortlessly delicious lamb curry. You’ll love how the flavors meld together while you go about your day.

Ingredients

• Lamb shoulder – 2 lbs, cubed
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Garlic – 3 cloves, minced
• Chicken broth – 1 cup
• Salt – 1 tsp

Instructions

1. Place the lamb shoulder cubes in the slow cooker.
2. Add the minced garlic, curry powder, and salt to the slow cooker. Mix well to coat the lamb.
3. Pour in the coconut milk and chicken broth. Stir to combine all ingredients.
4. Cover and cook on low for 8 hours or on high for 4 hours. Tip: For best results, avoid opening the lid during cooking to keep the heat consistent.
5. After cooking, check the lamb for tenderness. It should easily fall apart with a fork. Tip: If the curry seems too thin, let it cook uncovered on high for the last 30 minutes to thicken.
6. Serve hot. Tip: Garnish with fresh cilantro for a pop of color and flavor.

Unbelievably tender, the lamb melts in your mouth, surrounded by a rich, aromatic sauce. Try serving it over a bed of fluffy basmati rice or with warm naan bread to soak up every last bit of the curry.

Thai Red Curry with Beef

Hey, if you’re craving something spicy, comforting, and packed with flavor, this Thai Red Curry with Beef is your go-to. It’s a breeze to make and brings a taste of Thailand right to your kitchen.

Ingredients

• Beef – 1 lb, thinly sliced
• Thai red curry paste – 2 tbsp
• Coconut milk – 1 can (13.5 oz)
• Beef broth – 1 cup
• Fish sauce – 1 tbsp
• Sugar – 1 tsp
• Basil leaves – ½ cup

Instructions

1. Heat a large pan over medium heat and add the beef. Cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure the beef browns nicely.
2. Push the beef to one side of the pan, add the curry paste to the other side. Cook for 1 minute until fragrant. Tip: Toasting the curry paste releases its full flavor.
3. Pour in the coconut milk and beef broth, stirring to combine with the curry paste. Bring to a simmer.
4. Add the fish sauce and sugar, stirring well. Let it simmer for 10 minutes, allowing the flavors to meld. Tip: Taste and adjust the seasoning if needed, but remember the fish sauce is salty.
5. Stir in the basil leaves just before serving, letting them wilt slightly in the hot curry.

Bold flavors and tender beef make this curry a winner. Serve it over steamed jasmine rice or with a side of crunchy cucumber slices for a refreshing contrast.

Crockpot Chickpea Curry

This Crockpot Chickpea Curry is your ticket to a fuss-free, flavor-packed meal that practically cooks itself. Throw everything in the slow cooker in the morning, and come home to a dish that’s ready to devour.

Ingredients

• Chickpeas – 2 cans (15 oz each), drained and rinsed
• Coconut milk – 1 can (13.5 oz)
• Tomato sauce – 1 cup
• Curry powder – 2 tbsp
• Garlic – 3 cloves, minced
• Onion – 1 medium, diced
• Vegetable broth – 1 cup

Instructions

1. Combine all ingredients in the crockpot.
2. Stir well to ensure everything is evenly mixed.
3. Cover and cook on low for 6 hours or high for 3 hours. Tip: If you’re short on time, high setting works great without sacrificing flavor.
4. After cooking, give it a good stir to blend the flavors. Tip: For a thicker curry, leave the lid off for the last 30 minutes of cooking.
5. Taste and adjust seasoning if necessary. Tip: A squeeze of lime juice before serving can brighten up the flavors.

Got a bowl of this creamy, hearty curry in front of you? The chickpeas are tender, the sauce is rich, and the spices are just right. Serve it over rice or with naan for scooping up every last bit.

Japanese Curry with Pork

Now, who doesn’t love a hearty bowl of Japanese curry? It’s cozy, flavorful, and surprisingly easy to whip up at home. Let’s dive into making this comforting dish with pork, a twist that adds richness to every bite.

Ingredients

• Pork shoulder – 1 lb, cubed
• Japanese curry roux – 1 package (3.5 oz)
• Onion – 1 large, chopped
• Carrots – 2, sliced
• Potatoes – 2, cubed
• Water – 3 cups
• Oil – 1 tbsp

Instructions

1. Heat oil in a large pot over medium heat. Add the pork cubes and brown them on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
2. Add the chopped onion to the pot. Cook until translucent, about 3 minutes, stirring occasionally.
3. Throw in the carrots and potatoes. Stir everything together and cook for another 2 minutes.
4. Pour in the water, making sure it covers all the ingredients. Bring to a boil, then reduce heat to low. Simmer for 20 minutes, or until the vegetables are tender. Tip: Skim off any foam that rises to the top for a clearer broth.
5. Break the curry roux into pieces and add them to the pot. Stir continuously until the roux is completely dissolved and the curry thickens, about 5 minutes. Tip: For extra depth, let the curry sit for 10 minutes off the heat before serving.

Just imagine the tender pork and veggies smothered in that velvety curry sauce. Serve it over steamed rice or with a side of pickled vegetables for a burst of tanginess.

Slow Cooker Potato and Pea Curry

Dig into this comforting slow cooker potato and pea curry that’s perfect for those busy days. You’ll love how easy it is to throw together, and the flavors just get better as it cooks.

Ingredients

• Potatoes – 3 cups, diced
• Peas – 1 cup
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Vegetable broth – 1 cup
• Salt – 1 tsp

Instructions

1. Place the diced potatoes and peas into the slow cooker.
2. Pour in the coconut milk and vegetable broth.
3. Sprinkle the curry powder and salt over the ingredients.
4. Stir everything together until well combined.
5. Cover and cook on low for 6 hours or high for 3 hours, stirring occasionally to prevent sticking.
6. Tip: For a thicker curry, remove the lid during the last 30 minutes of cooking.
7. Tip: Taste and adjust the seasoning if needed before serving.
8. Tip: Garnish with fresh cilantro for a pop of color and flavor.

Best enjoyed with fluffy rice or warm naan bread. The curry is creamy, with tender potatoes and sweet peas that soak up all the aromatic spices. Try topping it with a dollop of yogurt for a cool contrast.

Crockpot Coconut Curry Lentils

Got a craving for something hearty yet hassle-free? You’ll love these Crockpot Coconut Curry Lentils—set it, forget it, and come home to a meal that’s packed with flavor.

Ingredients

• Lentils – 1 cup
• Coconut milk – 1 can
• Curry powder – 2 tbsp
• Vegetable broth – 2 cups
• Salt – 1 tsp

Instructions

1. Rinse the lentils under cold water until the water runs clear.
2. Add the rinsed lentils, coconut milk, curry powder, vegetable broth, and salt to the crockpot.
3. Stir all the ingredients together until well combined.
4. Cover the crockpot and cook on low for 6 hours or high for 3 hours. Tip: For a thicker consistency, remove the lid during the last 30 minutes of cooking.
5. Give the lentils a good stir before serving. Tip: If the curry is too thick, add a little water or broth to reach your desired consistency.
6. Taste and adjust the seasoning if necessary. Tip: A squeeze of lime juice can add a nice brightness to the dish.

Expect a creamy, comforting bowl with a perfect balance of spice and richness. Serve it over rice or with a side of naan for a complete meal.

Slow Cooker Beef Massaman Curry

Slow cooker beef Massaman curry is the ultimate set-it-and-forget-it meal that brings rich, comforting flavors to your table with minimal effort.

Ingredients

• Beef chuck – 2 lbs, cubed
• Massaman curry paste – 3 tbsp
• Coconut milk – 1 can (13.5 oz)
• Potatoes – 2 cups, cubed
• Onion – 1, sliced
• Fish sauce – 1 tbsp
• Brown sugar – 1 tbsp
• Peanuts – ½ cup

Instructions

1. Place the beef chuck cubes at the bottom of your slow cooker.
2. Spread the Massaman curry paste evenly over the beef.
3. Pour the coconut milk over the beef and curry paste.
4. Add the cubed potatoes and sliced onion to the slow cooker.
5. Stir in the fish sauce and brown sugar until well combined.
6. Cover and cook on low for 8 hours or on high for 4 hours.
7. Add the peanuts in the last 30 minutes of cooking for a crunchy texture.
8. Tip: For a thicker sauce, remove the lid during the last 30 minutes of cooking.
9. Tip: If you prefer a spicier curry, add an extra tablespoon of curry paste.
10. Tip: Serve over jasmine rice to soak up all the delicious sauce.

Got a creamy, tender beef curry that’s packed with layers of flavor from the sweet, spicy, and nutty notes. Try topping it with extra peanuts and a squeeze of lime for an extra zing.

Green Curry with Chicken and Bamboo Shoots

Mmm, you’re going to love this green curry with chicken and bamboo shoots. It’s a creamy, flavorful dish that’s surprisingly easy to whip up on a busy weeknight.

Ingredients

• Chicken breast – 1 lb, cubed
• Green curry paste – 2 tbsp
• Coconut milk – 1 can (13.5 oz)
• Bamboo shoots – 1 cup, sliced
• Fish sauce – 1 tbsp
• Sugar – 1 tsp
• Basil leaves – ¼ cup

Instructions

1. Heat a large pan over medium heat and add the green curry paste. Stir for 1 minute until fragrant.
2. Add the cubed chicken to the pan. Cook for 5 minutes, stirring occasionally, until the chicken is no longer pink.
3. Pour in the coconut milk, stirring to combine with the curry paste and chicken. Bring to a simmer.
4. Add the bamboo shoots, fish sauce, and sugar to the pan. Stir well and let it simmer for 10 minutes.
5. Tear the basil leaves and stir them into the curry. Cook for another 2 minutes.
6. Remove from heat and let it sit for 5 minutes before serving.

Creamy with a hint of spice, this green curry is perfect over steamed rice. For an extra crunch, top with fresh bean sprouts or serve with a side of crispy fried shallots.

Crockpot Pumpkin Curry

This Crockpot Pumpkin Curry is your ticket to a hassle-free dinner that’s packed with flavor. Throw everything in the slow cooker and let it do the work for you.

Ingredients

• Pumpkin puree – 2 cups
• Coconut milk – 1 can
• Curry powder – 2 tbsp
• Chicken broth – 1 cup
• Chicken breast – 1 lb, cubed

Instructions

1. Combine pumpkin puree, coconut milk, curry powder, and chicken broth in the crockpot. Stir well to mix.
2. Add cubed chicken breast to the crockpot, ensuring it’s submerged in the liquid.
3. Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender and fully cooked.
4. Tip: For a thicker curry, leave the lid slightly ajar during the last 30 minutes of cooking.
5. Once done, give the curry a good stir to blend all the flavors together.
6. Tip: Taste and adjust the seasoning if necessary, but the curry powder should provide plenty of flavor.
7. Serve hot over rice or with naan bread for dipping.
8. Tip: Garnish with fresh cilantro or a squeeze of lime for an extra burst of flavor.

Great for those chilly evenings, this curry boasts a creamy texture with a perfect balance of sweetness from the pumpkin and warmth from the curry. Try topping it with roasted peanuts for a crunchy contrast.

Slow Cooker Eggplant Curry

Alright, let’s dive into making this cozy, flavor-packed Slow Cooker Eggplant Curry that practically cooks itself while you go about your day.

Ingredients

• Eggplant – 2 medium, cubed
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Garlic – 3 cloves, minced
• Vegetable broth – 1 cup
• Salt – 1 tsp

Instructions

1. Place the cubed eggplant into the slow cooker.
2. Add the minced garlic, curry powder, and salt to the slow cooker. Tip: For an extra flavor boost, toast the curry powder in a dry pan for 30 seconds before adding.
3. Pour in the coconut milk and vegetable broth, stirring gently to combine everything.
4. Cover and cook on low for 6 hours or on high for 3 hours. Tip: Resist the urge to stir too often to keep the eggplant pieces intact.
5. Once the cooking time is up, check the curry. The eggplant should be tender but not mushy. Tip: If the curry seems too thin, let it cook uncovered for the last 30 minutes to thicken.

With its creamy texture and rich, aromatic flavors, this curry is a dream over steamed rice or with a side of warm naan for dipping.

Malaysian Fish Curry in the Crockpot

Believe it or not, you can whip up a delicious Malaysian fish curry with minimal effort, thanks to your trusty crockpot. It’s all about letting the flavors meld together while you go about your day.

Ingredients

• Fish fillets – 1.5 lbs
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 inch, grated
• Vegetable oil – 1 tbsp
• Salt – 1 tsp

Instructions

1. Heat the vegetable oil in a pan over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
2. Transfer the garlic and ginger to the crockpot. Add the curry powder and stir to combine with the aromatics.
3. Place the fish fillets into the crockpot, ensuring they’re nestled in the curry mixture. Pour the coconut milk over the fish.
4. Season with salt, then gently stir to ensure the fish is coated in the curry mixture without breaking the fillets.
5. Cover and cook on low for 3 hours. Avoid opening the lid to check, as this can significantly reduce the temperature.
6. After 3 hours, check the fish for doneness—it should flake easily with a fork. If not, cover and cook for an additional 30 minutes.

Once ready, the curry boasts a creamy texture with a perfect balance of spicy and sweet. Serve it over steamed rice or with a side of crusty bread to soak up all the delicious sauce.

Slow Cooker Sweet Potato and Spinach Curry

Slow cookers are a game-changer for busy weeknights, and this sweet potato and spinach curry is no exception. You’ll love how the flavors meld together effortlessly while you go about your day.

Ingredients

• Sweet potatoes – 2 large, peeled and cubed
• Spinach – 4 cups
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Vegetable broth – 1 cup
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Salt – 1 tsp

Instructions

1. Place the diced onion and minced garlic in the slow cooker.
2. Add the cubed sweet potatoes, curry powder, and salt to the slow cooker. Stir to combine.
3. Pour in the vegetable broth and coconut milk, ensuring the sweet potatoes are submerged. Tip: For a thicker curry, use less broth.
4. Cover and cook on low for 6 hours or high for 3 hours, until the sweet potatoes are tender. Tip: Stirring halfway through ensures even cooking.
5. Add the spinach to the slow cooker, stirring until wilted. Tip: Fresh spinach works best for vibrant color and texture.
6. Serve hot. The curry is creamy with a hint of sweetness from the potatoes, perfect over rice or with naan bread.

Flavorful and comforting, this curry is a delightful mix of sweet and savory. Try topping it with a dollop of yogurt for a cool contrast.

Crockpot Mushroom and Pea Curry

Wondering what to make for dinner that’s both easy and packed with flavor? This Crockpot Mushroom and Pea Curry is your answer. It’s a set-it-and-forget-it kind of meal that brings warmth and spice to your table without the fuss.

Ingredients

• Mushrooms – 2 cups, sliced
• Peas – 1 cup, frozen
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Vegetable broth – 1 cup
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp

Instructions

1. Heat olive oil in a pan over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Transfer the onion and garlic to your crockpot. Add sliced mushrooms, frozen peas, coconut milk, curry powder, and vegetable broth. Stir to combine.
3. Cover and cook on low for 6 hours or high for 3 hours, stirring occasionally to prevent sticking.
4. Tip: For a thicker curry, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
5. Tip: Taste the curry before serving and adjust the seasoning if necessary, but remember the flavors will intensify as it cooks.
6. Tip: Serve over a bed of rice or with naan bread for a complete meal.

Great for meal prep or a cozy night in, this curry is creamy with a hint of spice. The mushrooms add a meaty texture, while the peas bring a pop of sweetness. Try topping it with fresh cilantro or a squeeze of lime for an extra zing.

Slow Cooker Duck Curry

Kick back and let your slow cooker do the heavy lifting with this duck curry. It’s the perfect set-it-and-forget-it meal for those days when you crave something exotic but effortless.

Ingredients

• Duck legs – 4
• Coconut milk – 1 can (13.5 oz)
• Red curry paste – 2 tbsp
• Chicken broth – 1 cup
• Fish sauce – 1 tbsp
• Brown sugar – 1 tbsp
• Lime leaves – 4

Instructions

1. Place the duck legs in the slow cooker.
2. In a bowl, whisk together coconut milk, red curry paste, chicken broth, fish sauce, and brown sugar until smooth.
3. Pour the mixture over the duck legs in the slow cooker.
4. Add the lime leaves on top.
5. Cover and cook on low for 6 hours or until the duck is tender and falls off the bone.
6. Remove the lime leaves before serving.

Just imagine the tender duck meat soaking up all those rich, aromatic flavors. Serve it over steamed jasmine rice or with a side of crunchy cucumber salad for a refreshing contrast.

Crockpot Tofu and Vegetable Curry

Very few dishes are as comforting and easy to whip up as a hearty Crockpot Tofu and Vegetable Curry. You’ll love how the flavors meld together while you go about your day.

Ingredients

• Tofu – 14 oz, cubed
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Vegetable broth – 1 cup
• Mixed vegetables – 2 cups (carrots, bell peppers, peas)
• Salt – 1 tsp

Instructions

1. Press the tofu for 15 minutes to remove excess water, then cube it.
2. Add the tofu, coconut milk, curry powder, vegetable broth, mixed vegetables, and salt to the Crockpot.
3. Stir all the ingredients until well combined.
4. Cover and cook on low for 6 hours or on high for 3 hours, stirring occasionally.
5. Tip: For a thicker curry, leave the lid slightly ajar during the last 30 minutes of cooking.
6. Once cooking is complete, give the curry a final stir and check the seasoning.
7. Tip: If you prefer a spicier curry, add a pinch of cayenne pepper with the curry powder.
8. Serve hot over rice or with naan bread.
9. Tip: Garnish with fresh cilantro or a squeeze of lime juice for an extra flavor boost.

Creamy and packed with flavor, this curry is a delightful mix of textures, from the soft tofu to the crisp-tender vegetables. Try topping it with toasted coconut flakes for a surprising crunch.

Slow Cooker Goan Prawn Curry

After a long day, you want something delicious without the fuss. This Slow Cooker Goan Prawn Curry is your answer. It’s spicy, comforting, and practically cooks itself.

Ingredients

• Prawns – 1 lb
• Coconut milk – 1 can (13.5 oz)
• Tomato paste – 2 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Goan curry powder – 2 tbsp
• Vegetable oil – 1 tbsp
• Salt – 1 tsp

Instructions

1. Heat the vegetable oil in a pan over medium heat for 2 minutes.
2. Add the minced garlic and grated ginger to the pan. Cook for 1 minute until fragrant.
3. Stir in the Goan curry powder and tomato paste. Cook for another minute to blend the flavors.
4. Transfer the mixture to your slow cooker. Add the coconut milk and salt. Stir well.
5. Cover and cook on low for 4 hours. Tip: If you’re in a hurry, high for 2 hours works too.
6. Add the prawns to the slow cooker. Stir gently to coat them in the sauce.
7. Cover and cook on high for 30 minutes. Tip: Don’t overcook the prawns; they should be pink and firm.
8. Turn off the slow cooker. Let the curry sit for 5 minutes before serving. Tip: This lets the flavors meld beautifully.

Kick back and enjoy the creamy, spicy goodness of this curry. Serve it over steamed rice or with warm naan for a meal that’s sure to impress.

Crockpot Cauliflower and Chickpea Curry

Oh, you’re going to love how easy this Crockpot Cauliflower and Chickpea Curry is to whip up. It’s the perfect set-it-and-forget-it meal that packs a punch of flavor without any fuss.

Ingredients

• Cauliflower – 1 head, chopped
• Chickpeas – 2 cans, drained
• Coconut milk – 1 can
• Curry powder – 2 tbsp
• Vegetable broth – 1 cup
• Salt – 1 tsp

Instructions

1. Chop the cauliflower into bite-sized pieces.
2. Drain the chickpeas and rinse them under cold water.
3. Add the cauliflower, chickpeas, coconut milk, curry powder, vegetable broth, and salt to the crockpot.
4. Stir all the ingredients until well combined.
5. Cover and cook on low for 6 hours or on high for 3 hours, stirring occasionally to prevent sticking.
6. Tip: For a thicker curry, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
7. Tip: Taste the curry before serving and adjust the seasoning if necessary, but remember the flavors will deepen as it cooks.
8. Tip: Serve over a bed of fluffy rice or with warm naan bread for a complete meal.

Comforting and creamy, this curry has a delightful texture with tender cauliflower and soft chickpeas. The flavors meld beautifully, offering a slightly spicy and aromatic dish that’s perfect for a cozy night in. Try topping it with fresh cilantro or a squeeze of lime for an extra zing.

Slow Cooker Sausage and Lentil Curry

Slow cooker sausage and lentil curry is the kind of meal that makes you feel like a kitchen pro with minimal effort. You’ll love how the flavors meld together while you go about your day.

Ingredients

• Sausage – 1 lb
• Lentils – 1 cup
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Chicken broth – 2 cups
• Onion – 1, diced
• Garlic – 2 cloves, minced

Instructions

1. Brown the sausage in a skillet over medium heat for 5 minutes, breaking it into chunks as it cooks.
2. Transfer the sausage to your slow cooker, leaving the fat in the skillet for extra flavor.
3. Saute the onion and garlic in the same skillet for 3 minutes, until soft.
4. Add the onion, garlic, lentils, coconut milk, curry powder, and chicken broth to the slow cooker.
5. Stir everything together, cover, and cook on low for 6 hours or high for 3 hours.
6. Check the lentils for tenderness after the cooking time; if they’re not soft, cook for another 30 minutes.
7. Serve hot, garnished with fresh cilantro if you like.

Deliciously hearty and slightly creamy, this curry pairs wonderfully with steamed rice or naan. The lentils soak up all the spices, making every bite packed with flavor.

Crockpot Butternut Squash Curry

Hey, you know those days when you crave something cozy but don’t want to spend hours in the kitchen? This butternut squash curry is your answer. It’s hearty, flavorful, and practically makes itself in the crockpot.

Ingredients

• Butternut squash – 1 medium, cubed
• Coconut milk – 1 can
• Curry powder – 2 tbsp
• Vegetable broth – 1 cup
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Salt – 1 tsp

Instructions

1. Place the cubed butternut squash, diced onion, and minced garlic into the crockpot.
2. Pour in the coconut milk and vegetable broth.
3. Sprinkle the curry powder and salt over the ingredients.
4. Stir everything together until well combined.
5. Cover and cook on low for 6 hours or high for 3 hours, until the squash is tender.
6. Tip: For a thicker curry, mash some of the squash against the side of the crockpot before serving.
7. Tip: If you like a bit of heat, add a pinch of red pepper flakes with the curry powder.
8. Tip: Serve over rice or with naan bread for a complete meal.

This curry turns out creamy with a sweet, nutty flavor from the squash. Try topping it with fresh cilantro or a dollop of yogurt for an extra touch.

Conclusion

Delightfully easy and bursting with flavor, these 22 curry crockpot recipes are your ticket to stress-free weeknight dinners. Whether you’re craving something spicy, sweet, or savory, there’s a dish here to satisfy every palate. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for your fellow busy cooks. Happy slow cooking!