Slowcooker Recipe:Indian Vegetable Curry

1 hr 4 servings


197 Kcal
6g Fat
32.6g Carbs
19.5g Net Carbs
18.9g Sugars
8.2g Protein

This slow cooker Indian curry recipe couldn’t be easier. I did it on an Instagram story and so many people made it and loved it. You can use mild, medium, or hot curry paste/powder depending on your taste.


  • 450g mushrooms / 1 pound halved
  • 2 medium-sized eggplants chopped in cubes
  • 3 bell peppers sliced
  • 2 tablespoons of chopped fresh ginger
  • 6 chopped garlic cloves
  • 3 tablespoons of medium curry paste or 3 tablespoons of tomato concentrated paste with a tablespoon of mild or medium curry powder
  • 1 can of chopped tomatoes
  • 1 can of light coconut milk
  • 1 vegetable stock cube
  • Salt and pepper to taste


  1. Put all the ingredients in the slow-cooker and cook on low for 6 hours or medium for 4 hours.
  2. It is ready! I love serving it with a side of coconut yoghurt, half a lime which I squeeze on top and a sprinkle of chives or coriander. I often have it with a slice or 2 of my paleo bread. It also works really well with cauliflower rice, avocado and baked sweet potatoes.

Storage Tips

It keeps in the fridge for up to 5 days, and I love freezing half of it for later. Indeed, there is nothing like bringing some delicious food out of the freezer when you have a craving for it and don’t feel like cooking!


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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