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Vegetarian crockpot recipes - colorful bean chili in slow cooker with fresh garnishes
Sophy

Vegetarian Crockpot Recipes

Master vegetarian crockpot recipes with our complete guide. Get beginner-friendly tips, vegan options, and healthy meal prep ideas for your slow cooker.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Slow Cooker
Cuisine: American
Calories: 32
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 tablespoons fresh ginger grated
  • 3 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne pepper optional, for heat
  • 2 large sweet potatoes peeled and cubed
  • 1 head cauliflower cut into florets
  • 1 red bell pepper chopped
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 can 14 oz diced tomatoes
  • 1 can 14 oz coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1 cup frozen peas
  • Fresh cilantro for garnish
  • Cooked basmati rice for serving
  • Naan bread optional

Method
 

  1. Sauté aromatics (optional but recommended): Heat oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger, cook for 1 minute until fragrant. Add curry powder, cumin, coriander, turmeric, and cayenne. Stir for 30 seconds until spices are toasted.
  2. Add to slow cooker: Transfer the onion-spice mixture to the slow cooker (or add raw onions, garlic, ginger, and spices directly if skipping step 1).
  3. Add vegetables: Add sweet potatoes, cauliflower, bell pepper, and chickpeas to the slow cooker.
  4. Mix liquids: In a bowl, whisk together coconut milk, vegetable broth, diced tomatoes (with juice), and tomato paste. Pour over vegetables.
  5. Season: Add salt and stir everything to combine well.
  6. Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until sweet potatoes are tender.
  7. Add peas: Stir in frozen peas during the last 15-20 minutes of cooking.
  8. Adjust seasoning: Taste and adjust salt and spices as needed. For a thicker curry, mash some of the sweet potatoes against the side of the slow cooker.
  9. Serve: Garnish with fresh cilantro and serve over basmati rice with naan bread on the side.

Notes

  • Can substitute vegetables based on preference (try green beans, carrots, or spinach)
  • For a creamier curry, add an extra ½ cup coconut milk
  • Curry tastes even better the next day as flavors develop
  • Freezes well for up to 3 months
  • To make it spicier, increase cayenne or add fresh chili peppers
  • Can use store-bought or homemade curry powd