When it comes to weeknight meals, convenience is key. That’s why we’re obsessed with our slow cooker – it allows us to come home to a warm, comforting meal after a long day without much fuss. And what better way to cozy up than with a creamy curry? Rich, flavorful, and aromatic, these 18 crockpot recipes will become your new go-to for busy weeknights.
From classic chicken tikka masala to innovative vegetable korma, we’ve rounded up the best creamy curry crockpot recipes that are sure to please even the pickiest of eaters. Whether you’re a curry newbie or a seasoned pro, these delicious and easy-to-make recipes will quickly become staples in your meal prep rotation.
So go ahead, give one (or five) of these mouthwatering curries a try, and let the slow cooker do the rest. Your taste buds – and your schedule – will thank you!
Coconut Chicken Curry Crockpot Stew
Coconut Chicken Curry Crockpot Stew: A flavorful and aromatic curry-inspired stew that’s perfect for a chilly evening or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 1/2 cup curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Add the chicken, onion, garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper (if using) to the crockpot.
2. Pour in the diced tomatoes and coconut milk. 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 before serving.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Slow Cooker Butter Chickpea Curry
This rich and creamy curry is a perfect comfort food dish, packed with the subtle flavor of butter and the nutty taste of chickpeas. Let your slow cooker do the work for you as this curry simmers away, filling your home with aromatic spices.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 can coconut milk (14 oz)
– 1 cup water or vegetable broth
Instructions:
1. Add the chopped onion, minced garlic, ground cumin, curry powder, and turmeric to the slow cooker.
2. Stir in the unsalted butter until melted.
3. Add the chickpeas, coconut milk, and water or broth. Season with salt and pepper.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot over rice or with naan bread.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Thai Red Curry with Tofu and Vegetables
A flavorful and aromatic Thai curry dish made with tender tofu, crunchy vegetables, and a rich red curry paste. This recipe is quick to prepare and perfect for a weeknight dinner.
Ingredients:
– 1 block of firm tofu, cut into bite-sized pieces
– 2 cups mixed vegetables (bell peppers, carrots, broccoli)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon Thai red curry paste
– 2 cups coconut milk
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add tofu and cook until golden, about 3-4 minutes. Remove from pan and set aside.
3. Add garlic and curry paste; stir-fry until fragrant, 1 minute.
4. Add mixed vegetables; stir-fry until tender-crisp, about 3-4 minutes.
5. Pour in coconut milk and fish sauce (if using); stir to combine.
6. Return tofu to the pan; simmer for 2-3 minutes or until heated through.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve over steamed rice.
Cooking Time: 15-20 minutes
Golden Lentil and Spinach Curry
This vibrant curry is a flavorful blend of sautéed onions, garlic, ginger, and a medley of spices, simmered with tender lentils and wilted spinach. Serve over fluffy basmati rice or with naan bread for a satisfying meal.
Ingredients:
– 1 cup split red lentils
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2-inch piece of fresh ginger, grated
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup frozen spinach, thawed and drained
– Salt and pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Stir in lentils, diced tomatoes, and spinach. Season with salt and pepper to taste.
5. Bring mixture to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until lentils are tender.
6. Serve hot, garnished with chopped cilantro (optional).
Cooking Time: 20-25 minutes
Spicy Beef Massaman Curry Crockpot
This recipe combines the rich flavors of Massaman curry with the spicy kick of beef and red peppers, all cooked to tender perfection in a crockpot.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 medium red bell peppers, sliced
– 2 tbsp vegetable oil
– 2 onions, chopped
– 3 cloves garlic, minced
– 2 tsp Massaman curry powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 can (14 oz) diced tomatoes
– 1 cup beef broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Brown the beef in a skillet with oil, then add to crockpot.
2. Add sliced red peppers, onions, garlic, curry powder, cumin, smoked paprika, and cayenne pepper to crockpot.
3. Stir in diced tomatoes and beef broth. Season with salt and pepper.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 4-10 hours
Vegetable Korma Slow Cooker Delight
Discover the convenience of a slow cooker with this flavorful and aromatic Vegetable Korma recipe. Perfect for a weeknight dinner or a weekend meal prep, this dish is sure to become a favorite.
Ingredients:
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14 oz) diced tomatoes
– 1 cup mixed vegetables (such as carrots, potatoes, and green beans)
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1/4 cup heavy cream or coconut cream
– Chopped fresh cilantro, for garnish (optional)
Instructions:
1. Add the onion, garlic, red bell pepper, diced tomatoes, mixed vegetables, cumin, curry powder, turmeric, salt, and pepper to a slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Stir in the heavy cream or coconut cream.
4. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Japanese Curry with Pork and Potatoes
A hearty and comforting curry dish that combines tender pork and potatoes in a rich Japanese-inspired sauce.
Ingredients:
– 1 lb pork shoulder, cut into bite-sized pieces
– 2-3 medium-sized potatoes, peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Japanese curry powder
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large pan over medium-high heat. Add pork and cook until browned, about 5 minutes. Remove from pan and set aside.
2. In the same pan, add diced onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and grated ginger; cook for an additional minute.
4. Add curry powder and stir to combine. Cook for 1 minute.
5. Add potatoes, coconut milk, browned pork, salt, and pepper. Stir to combine.
6. Reduce heat to medium-low and simmer, covered, for 20-25 minutes or until potatoes are tender.
7. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 25-30 minutes
Creamy Coconut Shrimp Curry
A rich and creamy curry that combines the flavors of coconut milk, aromatic spices, and succulent shrimp. This recipe is perfect for a quick and delicious dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1/4 teaspoon red pepper flakes (optional)
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions, garlic, and ginger; cook until the onions are translucent.
3. Add shrimp and cook until pink and just done.
4. Stir in cumin, curry powder, turmeric, and red pepper flakes (if using); cook for 1 minute.
5. Pour in coconut milk and chicken broth; bring to a simmer.
6. Reduce heat to low and let the curry simmer for 10-15 minutes or until thickened slightly.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Slow Cooker Chickpea Tikka Masala
Experience the rich flavors of India with this easy-to-make Slow Cooker Chickpea Tikka Masala recipe, perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 can chickpeas (15 oz)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon garam masala
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Add chickpeas, onion, garlic, garam masala, cumin, coriander, and cayenne pepper (if using) to the slow cooker.
2. In a separate bowl, whisk together coconut milk and chicken broth. Pour over the chickpea mixture.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Season with salt and pepper to taste.
5. Garnish with chopped cilantro and serve over basmati rice or with naan bread.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Sweet Potato and Chickpea Coconut Curry
A flavorful and nutritious curry that combines the natural sweetness of sweet potatoes with the creamy richness of coconut milk and the protein-packed goodness of chickpeas. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can chickpeas (14 oz), drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– Salt and pepper to taste
– 1 can coconut milk (14 oz)
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion, garlic, and ginger; cook until softened, about 5 minutes.
2. Add sweet potatoes, curry powder, cumin, turmeric, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.
3. Stir in chickpeas and coconut milk. Bring to a simmer and let cook for 20-25 minutes or until sweet potatoes are tender.
Cooking Time: 25-30 minutes
Lamb Rogan Josh Crockpot Style
This classic Indian dish is a flavorful and aromatic curry made with lamb, spices, and yogurt. Perfect for a comforting meal on a cold day, this crockpot recipe makes it easy to cook while you’re busy.
Ingredients:
– 1 pound boneless lamb shoulder or shanks, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup plain Greek yogurt
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a crockpot, combine lamb, onions, garlic, cumin, coriander, cinnamon, cardamom, and cayenne (if using).
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. Stir in diced tomatoes and Greek yogurt.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: 4-10 hours (low) or 2-6 hours (high)
Vegan Butternut Squash Curry
This comforting curry is a perfect blend of sweet and spicy, featuring tender butternut squash and aromatic spices. With minimal prep time and easy cooking, this recipe makes for a delightful vegan dinner option.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large saucepan, heat 2 tablespoons of oil over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Add the squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the squash is tender.
4. Stir in coconut milk and season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: 30-35 minutes
Yellow Curry with Chicken and Pineapple
This vibrant and aromatic curry combines the richness of yellow curry paste with the tenderness of chicken, the sweetness of pineapple, and a hint of spice. Serve over steamed jasmine rice or with roti for a flavorful meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp yellow curry paste
– 2 cups coconut milk
– 1 cup pineapple chunks
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 tsp salt
– 1/4 tsp black pepper
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from skillet.
3. In the same skillet, add curry paste and cook for 1 minute, stirring constantly.
4. Add coconut milk, pineapple, onion, garlic, ginger, salt, and pepper. Stir well.
5. Return chicken to the skillet and simmer for 10-12 minutes or until cooked through.
6. Garnish with cilantro leaves and serve hot.
Cooking Time: 15-18 minutes
Slow Cooker Eggplant and Tomato Curry
Savor the flavors of India with this effortless slow cooker recipe, perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 2 medium eggplants, sliced into 1-inch rounds
– 2 large tomatoes, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In the slow cooker, combine eggplant slices, tomatoes, onion, garlic, curry powder, cumin, and turmeric.
2. Pour in coconut milk and season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Malaysian Rendang Beef Curry
Rendang is a beloved Malaysian dish that combines the richness of coconut milk with the bold flavors of spices and herbs. This beef rendang curry is a popular variation that’s perfect for special occasions or everyday meals.
Ingredients:
– 500g beef brisket or chuck, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– 1 can (400ml) coconut milk
– 2 tablespoons vegetable oil
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onions and cook until softened.
2. Add garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute.
3. Add beef and cook until browned, about 5 minutes.
4. Pour in coconut milk and bring to a simmer. Reduce heat to low and let cook for 2 hours or overnight.
5. Season with salt to taste. Garnish with cilantro leaves. Serve with steamed rice or roti.
Cooking Time: 2 hours (or overnight)
Green Curry with Bamboo Shoots and Basil
This vibrant green curry recipe combines the earthy sweetness of bamboo shoots with the bright, citrusy flavor of basil. Perfect for a quick and satisfying meal.
Ingredients:
– 2 cups mixed vegetables (bell peppers, Thai eggplant, etc.)
– 1 cup bamboo shoots, sliced
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons green curry paste
– 2 cups coconut milk
– 1/2 cup water
– Salt and pepper to taste
– Fresh basil leaves, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger; cook for 1 minute.
3. Add bamboo shoots and mixed vegetables; cook until tender, about 5 minutes.
4. Stir in green curry paste; cook for 1-2 minutes.
5. Pour in coconut milk and water; bring to a simmer.
6. Reduce heat to low; let it simmer for 10-15 minutes or until the sauce thickens slightly.
7. Season with salt and pepper to taste.
8. Garnish with chopped basil leaves.
Cooking Time: 20-25 minutes
Slow Cooker Pumpkin and Lentil Curry
A warm and comforting fall-inspired curry that combines the natural sweetness of pumpkin with the nutty flavor of lentils.
Ingredients:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup brown or green lentils, rinsed and drained
– 1 can (14.5 oz) diced pumpkin
– 1 can (14 oz) coconut milk
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Add chopped onion, minced garlic, lentils, pumpkin, curry powder, cumin, turmeric, salt, and pepper to the slow cooker.
2. Pour in coconut milk and stir to combine.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning as needed.
5. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 6-8 hours (low), 3-4 hours (high)
Curried Lentil Soup with Coconut Milk
Warm up with a comforting bowl of Curried Lentil Soup with Coconut Milk, infused with aromatic spices and creamy richness!
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth
– 1 cup coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, sauté onions and garlic until softened.
2. Add cumin, curry powder, turmeric, and cayenne pepper (if using); cook 1 minute.
3. Add lentils, diced tomatoes, and broth; bring to a boil.
4. Reduce heat and simmer for 30 minutes or until lentils are tender.
5. Stir in coconut milk; season with salt and pepper.
6. Serve hot, garnished with cilantro leaves (if desired).
Cooking Time: 45-50 minutes
Summary
Get ready to spice up your weeknights with these 18 creamy curry crockpot recipes! From classic butter chicken to innovative vegan and vegetarian options, this collection has something for everyone. With ingredients like coconut milk, chickpeas, lentils, and spices, these slow-cooked curries are perfect for busy nights when you don’t have time to cook from scratch. Try the Coconut Chicken Curry Crockpot Stew or the Slow Cooker Butter Chickpea Curry for a flavorful start. Or, go bold with the Spicy Beef Massaman Curry Crockpot or the Vegan Butternut Squash Curry. Whatever your taste, these recipes are sure to satisfy!