Free Recipe · Slow Cooker Curry
My favourite vindaloo ever: eyes-closed, five-minutes easy, wildly flavoursome, cheap to make and it freezes beautifully.
This veg vindaloo is made in the slow cooker with about five minutes of prep, cooks for 6 hours on high or 12 hours on low, and serves 6.
I am OBSESSED with this recipe, and that is really saying something because I love ALL my recipes. It is just SO EASY: eyes closed, five minutes easy. And it is so incredibly flavoursome, in fact I would go as far as to say it is my favourite vindaloo ever. It is CHEAP to make, AND it freezes excellently. Really, what is not to love? There were some leftovers in the fridge recently and after mum had tucked into a hearty serve she asked what restaurant I got it from, so if the family is after take-away, I have got you covered with the fake-away.
Now, I will say I have used a purchased curry paste which is not my usual style (homemade is best!), but at the end of the day, I still 100% see this as a nourishing homemade win. If I had to make my own curry paste every time I certainly would not make this recipe as often as I do. So it is always a balancing act. If you have got the time and energy to make your own curry paste, go you! But if not, buy the best quality one you can find and afford, and check out the back of the packet for added nasties. There is not a lot to this recipe, so most of the flavour is coming from that curry paste. We need it to be good!
If you are interested in saving time and money in the kitchen while also eating nutritious and delicious food, I could not recommend my cookbook Modern Slow Cooker more highly.
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Let's Cook
Easiest Slow Cooker Veg Vindaloo (for Slow Cooker)
Serves 6 · Slow cooker · about 6 hours on high (or 12 hours on low)
Ingredients
The Tools
A savoury, plant-based swap for the chicken-style stock in this curry.
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Spread chickpeas out on the base of the slow cooker. Top with curry paste, stock cubes or powder, tomato paste and vegetables. Drizzle over olive oil and water, being careful not to disturb your chickpea layer. Cook on high for 6 hours or low for 12 hours.
Give everything a really good stir, mashing and breaking up some of the sweet potato and potato with your Slow Cooker Spatula. Keep folding everything through and the vegetables will start thickening the sauce. Stop whenever you like the consistency: the more you fold and break up the veggies, the thicker the end result will be.
To finish
Serve with rice, roti, naan, riata, mango chutney, the world is your oyster. Makes excellent leftovers both hot and cold, and also freezes well. Enjoy!
P.S. You want to hear my favourite way to enjoy the leftovers? Get a piece of roti bread and spread half of it with the cold curry mixture. Fold the bread over to encase the curry like a sandwich. Heat some oil or butter over medium heat in a large fry pan on the stove, and once hot, add your roti sandwich and fry on each side until golden, just a couple of minutes. Enjoy just as it is, or dip pieces in some delicious chutney or cucumber riata. Let me know what you think! Alyce x
Frequently Asked Questions
How long does this vindaloo take in the slow cooker?
Cook it on high for 6 hours or on low for 12 hours, then stir and mash some of the veg to thicken the sauce to your liking.
Can I freeze this vindaloo?
Yes, it freezes excellently. It also makes great leftovers both hot and cold, including Alyce's favourite: cold curry folded inside roti bread and pan fried until golden.
Is this vindaloo vegan and gluten free?
Yes. The recipe is vegetarian, vegan, gluten free, dairy free, egg free, nut free and soy free.
Which curry paste should I use?
Most of the flavour comes from the curry paste, so buy the best quality vindaloo paste you can find and afford, and check the back of the packet for added nasties. Alyce used the Zest Byron Bay brand.
What should I serve it with?
Serve with rice, roti, naan, riata or mango chutney, the world is your oyster.
Want to get the most out of your slow cooker?
If this fake-away won you over, you will love the set-and-forget dinners, curries and sweets in Modern Slow Cooker. Nourishing, budget-friendly, real-food recipes for busy days.
