Are you a fan of curry, but short on time? Look no further! Curry and slow cookers are a match made in heaven. With just a few simple ingredients and some prep work, you can come home to a delicious and aromatic meal that’s perfect for any occasion. In this article, we’ll take you on a culinary journey across the globe with 20 mouth-watering curry crockpot recipes that are easy to make and packed with flavor.
From classic chicken tikka masala to vegetarian lentil curries and Thai-inspired dishes, there’s something for everyone in this collection of slow cooker curry recipes. Whether you’re a busy professional looking for a quick weeknight dinner or a meal prep enthusiast seeking healthy and delicious meals for the week, these crockpot curries are sure to become new favorites.
Let’s dive into our top 20 picks and get cooking!
Slow Cooker Chicken Curry
This hearty and aromatic slow cooker chicken curry recipe is perfect for a busy day or a cozy evening with family and friends. With minimal prep time, you can enjoy a flavorful and nutritious meal that’s ready when you are.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon red pepper flakes (optional)
– 1 can coconut milk
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Add the chicken, onions, garlic, curry powder, cumin, turmeric, and red pepper flakes (if using) to the slow cooker.
2. Pour in the coconut milk and chicken broth. Season with salt and pepper to taste.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Crockpot Vegetarian Lentil Curry
Warm up with a hearty, flavorful lentil curry that’s perfect for a cozy night in. This vegetarian Crockpot recipe is easy to prepare and packed with nutritious ingredients.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 cup vegetable broth
– 1 tsp ground cumin
– 1 tsp curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Add lentils, onion, garlic, bell pepper, diced tomatoes, vegetable broth, cumin, and curry powder to the Crockpot.
2. Season with salt and pepper to taste.
3. Cook on Low for 6-8 hours or High for 3-4 hours.
4. Garnish with fresh cilantro leaves, if desired.
5. Serve hot over rice or with naan bread.
Cooking Time: 6-8 hours (Low), 3-4 hours (High)
Thai Red Curry with Coconut Milk
This classic Thai dish combines the bold flavors of red curry paste, rich coconut milk, and tender vegetables to create a satisfying and aromatic meal. With its creamy texture and spicy kick, this curry is sure to become a new favorite.
Ingredients:
– 2 tablespoons vegetable oil
– 1 tablespoon Thai red curry paste
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, bamboo shoots, etc.)
– 1 can coconut milk
– 1 cup water or chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add curry paste and cook, stirring constantly, for 1-2 minutes.
2. Add onion and garlic; cook until onion is translucent.
3. Add mixed vegetables; cook until they start to soften.
4. Pour in coconut milk and water or broth. Bring mixture to a simmer.
5. Reduce heat to low and let curry simmer for 10-15 minutes, stirring occasionally, until flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Beef Massaman Curry in the Crockpot
Massaman curry, a rich and aromatic Thai-inspired dish, gets a slow cooker twist to make it easier than ever to enjoy at home. This recipe combines tender beef with a blend of spices, potatoes, and peanuts for a satisfying and flavorful meal.
Ingredients:
– 1 lb beef brisket or chuck, cut into 2-inch pieces
– 2 medium-sized potatoes, peeled and cubed
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 tbsp Massaman curry paste
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 cup coconut milk
– 1/4 cup water
– 1/4 cup peanuts or cashews
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Add the beef, potatoes, onion, garlic, curry paste, cumin, smoked paprika, coconut milk, water, and peanuts to the crockpot.
2. Season with salt and pepper to taste.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 4-10 hours
Crockpot Butter Chicken
This recipe combines the rich flavors of butter chicken with the convenience of a slow cooker. Perfect for a weeknight dinner or a special occasion, this dish is sure to please.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 tsp garam masala
– 1 tsp cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Add chicken, butter, onion, garlic, diced tomatoes, garam masala, cumin, salt, and pepper to the crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Stir in any remaining sauce from the bottom of the crockpot.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Slow Cooker Chickpea Curry
A flavorful and nutritious curry made with chickpeas, aromatic spices, and tender vegetables, perfect for a busy day when you want a quick and delicious meal without compromising on taste.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes (14.5 oz)
– 1 cup vegetable broth
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Add the chopped onion, minced garlic, and red bell pepper to the slow cooker.
2. Mix in the chickpeas, diced tomatoes, vegetable broth, cumin, curry powder, turmeric, salt, and pepper.
3. Cook on Low for 6-8 hours or High for 3-4 hours.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 3-8 hours
Green Curry with Tofu and Vegetables
A flavorful and aromatic Thai-inspired curry that combines the richness of coconut milk, the creaminess of green curry paste, and the tenderness of tofu and vegetables.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 medium-sized bell peppers (any color), sliced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon green curry paste
– 1 can coconut milk
– 1 cup vegetable broth
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add tofu, bell peppers, onion, and garlic; cook until the vegetables are tender.
3. Stir in green curry paste; cook for 1 minute.
4. Pour in coconut milk, vegetable broth, and fish sauce (if using); bring to a simmer.
5. Reduce heat to low and let it cook for 10-15 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Crockpot Lamb Curry with Spinach
This recipe is a perfect blend of tender lamb, aromatic spices, and nutritious spinach, all slow-cooked to perfection in your crockpot. It’s an ideal option for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14.5 oz) diced tomatoes
– 1 cup lamb broth or beef broth
– 1 cup fresh spinach leaves
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Add lamb, onion, garlic, curry powder, cumin, turmeric, and cayenne pepper (if using) to the crockpot.
2. Pour in diced tomatoes, broth, and spinach leaves.
3. Season with salt and pepper to taste.
4. Cook on low for 8 hours or high for 4 hours.
5. Serve hot, garnished with cilantro if desired.
Cooking Time: 4-8 hours
Slow Cooker Coconut Curry Shrimp
Elevate your shrimp game with this creamy and aromatic slow cooker curry recipe that’s perfect for a weeknight dinner or a special occasion. This dish is infused with the rich flavors of coconut, spices, and succulent shrimp.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 can (14 oz) coconut milk
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Add the shrimp, onion, garlic, curry powder, cumin, turmeric, and red pepper flakes (if using) to the slow cooker.
2. Pour in the coconut milk and stir to combine.
3. Cook on low for 4-5 hours or high for 2-3 hours.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 4-5 hours (low) or 2-3 hours (high)
Curried Sweet Potato and Cauliflower Stew
This hearty stew combines the natural sweetness of sweet potatoes with the earthy flavor of cauliflower, all tied together with a warm and aromatic curry spice blend.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 head of cauliflower, broken into florets
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, sauté onions and garlic in a little oil until softened.
3. Add cumin, curry powder, turmeric, and paprika. Cook for 1 minute.
4. Add sweet potatoes, cauliflower, broth, and coconut milk. Season with salt and pepper.
5. Transfer the stew to a baking dish and bake for 30-40 minutes or until the sweet potatoes are tender.
6. Garnish with cilantro leaves and serve hot.
Cooking Time: 45-50 minutes
Crockpot Thai Yellow Curry Chicken
Elevate your dinner game with this creamy and aromatic Crockpot Thai Yellow Curry Chicken recipe, perfect for a busy day when you need a quick yet flavorful meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/2 cup yellow curry paste
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– 1 tsp grated ginger
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Place the chicken breasts in the Crockpot.
2. In a separate bowl, mix together curry paste, onion, garlic, coconut milk, chicken broth, and ginger.
3. Pour the mixture over the chicken breasts.
4. Cook on Low for 6-8 hours or High for 3-4 hours.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 6-8 hours (Low) or 3-4 hours (High)
Slow Cooker Vegan Jackfruit Curry
This creamy and aromatic curry is a game-changer for busy vegans who crave a comforting meal without the hassle of constant cooking. With tender jackfruit, flavorful spices, and a rich coconut milk sauce, this slow cooker recipe is a must-try.
Ingredients:
– 1 cup jackfruit (canned or fresh)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Add the chopped onions, minced garlic, grated ginger, curry powder, cumin, turmeric, and cayenne pepper (if using) to the slow cooker.
2. Add the jackfruit, coconut milk, vegetable broth, salt, and pepper. Stir well to combine.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Crockpot Indian Chicken Korma
Experience the rich flavors of India with this creamy and aromatic Crockpot chicken korma recipe.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 can (14 oz) diced tomatoes
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp ground coriander
– 1/4 tsp ground cinnamon
– 1/4 tsp ground cardamom
– 1/4 cup heavy cream
– 1/4 cup chicken broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Season the chicken with salt, pepper, and curry powder.
2. Place the chicken in the Crockpot.
3. In a separate bowl, whisk together the remaining ingredients (diced tomatoes, cumin, coriander, cinnamon, cardamom, heavy cream, and chicken broth).
4. Pour the mixture over the chicken.
5. Cook on Low for 6-8 hours or High for 3-4 hours.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 6-8 hours (Low) or 3-4 hours (High)
Enjoy your delicious and easy Crockpot Indian Chicken Korma!
Curried Lentil and Tomato Stew
This hearty stew is a flavorful blend of Indian-inspired spices, tender lentils, and sweet tomatoes. Perfect for a comforting meal on a chilly day!
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp ground cinnamon
– 1/4 tsp turmeric
– Salt and pepper to taste
– 2 tbsp vegetable oil
– 4 cups water or vegetable broth
Instructions:
1. In a large pot, heat the oil over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, curry powder, cinnamon, and turmeric. Cook for 1 minute, stirring constantly.
3. Add lentils, diced tomatoes, salt, and pepper. Stir to combine.
4. Pour in water or broth and bring to a boil. Reduce heat to low and simmer for 30-40 minutes, or until lentils are tender.
Cooking Time: 30-40 minutes
Slow Cooker Fish Curry with Coconut Milk
This flavorful and aromatic curry recipe is a perfect blend of Indian spices, coconut milk, and tender fish. With its ease of preparation and slow cooking process, this dish is ideal for busy weeknights or weekend gatherings.
Ingredients:
– 1 pound fish fillets (such as tilapia or cod), cut into bite-sized pieces
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– 1 cup fish broth or water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Add chopped onion, minced garlic, curry powder, cumin, turmeric, and cayenne pepper (if using) to the slow cooker.
2. Place fish pieces on top of the spice mixture.
3. Pour in coconut milk and fish broth or water.
4. Season with salt and pepper to taste.
5. Cook on Low for 4-5 hours or High for 2-3 hours.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 2-5 hours
Crockpot Spicy Beef Curry
This hearty and flavorful curry is perfect for a cold winter’s night, with tender beef and just the right amount of heat from the red peppers. Serve over rice or with some crusty bread to soak up all that delicious sauce.
Ingredients:
– 1 lb beef stew meat
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp curry powder
– 1/2 tsp ground cumin
– 1/4 tsp cayenne pepper
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Add the beef, onion, garlic, diced tomatoes, beef broth, curry powder, cumin, cayenne pepper, salt, and pepper to the Crockpot.
2. Stir well to combine.
3. Cook on Low for 8 hours or High for 4 hours.
4. About 30 minutes before serving, stir in chopped cilantro.
5. Serve hot over rice or with crusty bread.
Cooking Time: 8 hours (Low) or 4 hours (High)
Slow Cooker Pumpkin Curry
Warm up with a comforting and flavorful Slow Cooker Pumpkin Curry that’s perfect for chilly fall days. This recipe is a twist on traditional Indian-inspired curries, with the added sweetness of pumpkin.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In the slow cooker, combine pumpkin, onions, garlic, curry powder, cumin, turmeric, and cayenne pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Stir in diced tomatoes and coconut milk. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Crockpot Mango Chicken Curry
A sweet and savory twist on traditional chicken curry, this Crockpot recipe combines the richness of mango with the warmth of spices.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 can (14 oz) diced tomatoes
– 1 cup frozen mango chunks
– 1/2 cup curry paste
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
– Salt and pepper, to taste
– 1/4 cup chicken broth
Instructions:
1. In the Crockpot, combine chicken, diced tomatoes, mango chunks, curry paste, cumin, coriander, turmeric, cayenne pepper, salt, and pepper.
2. Pour in chicken broth and stir to combine.
3. Cook on Low for 6-8 hours or High for 3-4 hours.
4. Serve hot over rice or with naan bread.
Cooking Time: 6-8 hours (Low) or 3-4 hours (High)
Curried Quinoa and Vegetable Stew
This flavorful stew combines the nutty taste of quinoa with a medley of colorful vegetables, all bound together by a rich and aromatic curry sauce. Perfect for a cozy evening meal or as a nutritious packed lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 small zucchini, sliced
– 1 can (14 oz) diced tomatoes
– 1 teaspoon curry powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook quinoa according to package instructions.
2. In a large pot, heat oil over medium-high heat. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, bell pepper, and zucchini; cook an additional 5 minutes.
4. Stir in curry powder, diced tomatoes, salt, and pepper. Cook for 1 minute.
5. Combine cooked quinoa with vegetable mixture and simmer for 10-15 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-40 minutes
Slow Cooker Cashew Chicken Curry
A creamy and aromatic curry that’s perfect for a weeknight dinner. This slow cooker recipe is easy to prepare and requires minimal effort, making it a great option for busy days.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– 1/2 cup cashew cream (see notes)
– 1 tsp curry powder
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Add the chicken, onion, garlic, diced tomatoes, chicken broth, cashew cream, curry powder, and cumin to the slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Season with salt and pepper to taste.
4. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Notes:
– To make cashew cream, soak 1/2 cup of cashews in water for at least 4 hours. Blend with 1/4 cup water until smooth.
– Adjust the level of spiciness to your liking by adding more or less curry powder.
Summary
Get ready to spice up your mealtime with these 20 delicious curry crockpot recipes! From classic chicken and beef curries to vegetarian and vegan options, there’s something for everyone. Try making Slow Cooker Chicken Curry, Crockpot Butter Chicken, or Thai Red Curry with Coconut Milk. Or, go green with Green Curry with Tofu and Vegetables or opt for a hearty Curried Sweet Potato and Cauliflower Stew. Whatever your taste, these easy-to-make recipes are sure to become new favorites.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
