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A top down photo of a bowl of curry, with sweet potato, carrot, cauliflower, peas and beans.

Slow cookers aren’t limited to cool weather. They save you time and energy standing over a hot stove in the heat of summer or when autumn days are still warm. Using a slow cooker for this recipe makes it a low prep weekday dinner that you can come home to. Vegan-friendly and hearty but light, this recipe makes quite a quantity. Freeze leftovers for another time. You will find the sweet potato breaks down and thickens the sauce nicely. 


4 Potatoes, Diced
1 Large Sweet Potato, Diced,
2 Tomatoes, Diced
3 Carrots, Diced
¼ of a Cauliflower
A handful of beans, topped, tailed and halved
1 garlic clove, finely chopped
2 teaspoons fresh ginger, finely chopped 
Tin Chickpeas, drained
4 tsp Curry Powder (start with 2 if you are wary of curry, you can always add more after a taste toward the end)
1 ½ cups vegetable stock  
1 x tin coconut milk 
Frozen Peas

What you need

Slow cooker
Cutting board 
Measuring cups
Measuring spoons
Large spoon 


Dice all the fresh vegetables. Add the fresh vegetables, chickpeas, and stock to the slow cooker. Stir well. Add the curry powder, garlic and ginger and stir again. Cook on medium for 6 hours.

In the last hour of cooking, add coconut milk and peas. (This is when it starts to smell like curry.) Stir well. Taste test and add more curry powder at this point if you want to.

Serve with Papadums or Naan, rice and a little fresh baby spinach.

IDEAS does information so you can eat curry.