20 Delicious Curry Crockpot Recipes for Busy Weeknights

Weeknights just got a whole lot tastier and easier with our roundup of 20 Delicious Curry Crockpot Recipes! Perfect for those busy evenings when you crave something hearty, flavorful, and fuss-free. From creamy coconut curries to spicy vindaloos, these slow-cooked wonders promise minimal prep and maximum flavor. Dive in and discover your next weeknight favorite that’ll have everyone asking for seconds!

Slow Cooker Chicken Tikka Masala

Imagine coming home to the aromatic embrace of Slow Cooker Chicken Tikka Masala, a dish that marries tender chicken with a rich, creamy sauce infused with spices.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp turmeric
• 1 tsp salt
• 1 tbsp vegetable oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 1 tbsp garam masala
• 1/2 cup fresh cilantro, chopped

Instructions

1. In a bowl, combine yogurt, lemon juice, 1 tsp cumin, 1 tsp paprika, turmeric, and salt. Add chicken thighs, coating well. Cover and refrigerate for at least 1 hour.
2. Heat vegetable oil in a skillet over medium heat. Add onion, cooking until soft, about 5 minutes. Stir in garlic and ginger, cooking for 1 minute more.
3. Transfer onion mixture to the slow cooker. Add marinated chicken, diced tomatoes, coconut milk, remaining 1 tsp cumin, remaining 1 tsp paprika, and garam masala. Stir to combine.
4. Cover and cook on low for 6 hours or high for 3 hours, until chicken is tender.
5. Garnish with fresh cilantro before serving.

The magic of this recipe lies in the slow cooker doing all the work, deepening the flavors while you go about your day. The result? A dish that’s effortlessly complex and deeply satisfying.

Tip: For an extra layer of flavor, toast the spices before adding them to the marinade.

Vegetable Curry with Coconut Milk

Warm up your kitchen with this comforting Vegetable Curry with Coconut Milk, a dish that’s as nourishing as it is flavorful.

Ingredients

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 2 cups mixed vegetables (such as carrots, bell peppers, and cauliflower), chopped
• 1 cup spinach, loosely packed
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
2. Stir in the curry powder, turmeric, and salt, cooking for another minute until fragrant.
3. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
4. Add the mixed vegetables to the pot, cooking until they are tender, about 15 minutes.
5. Fold in the spinach and lime juice, cooking just until the spinach wilts, about 2 minutes.
6. Garnish with fresh cilantro before serving.

This curry stands out with its creamy coconut milk base, perfectly balancing the warmth of curry and turmeric with a bright finish of lime.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Beef Madras Curry

Warm up your kitchen with this richly spiced Beef Madras Curry, a dish that brings the vibrant flavors of South India to your table with minimal fuss.

Ingredients

• 1.5 lbs beef stew meat, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp Madras curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth
• 1/2 cup coconut milk
• Salt to taste
• Fresh cilantro, for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until soft and golden, about 5 minutes.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the beef cubes to the pot, browning them on all sides, about 5 minutes.
4. Sprinkle the Madras curry powder, cumin, coriander, turmeric, and cayenne pepper over the beef. Stir well to coat the meat in the spices.
5. Pour in the diced tomatoes and beef broth, bringing the mixture to a simmer. Cover and cook on low heat for 1.5 hours, or until the beef is tender.
6. Stir in the coconut milk and salt to taste. Simmer uncovered for an additional 10 minutes to thicken the sauce slightly.
7. Garnish with fresh cilantro before serving.

The slow simmering melds the spices into the beef, creating layers of flavor that are both bold and harmonious. Serve this curry over steamed rice for a comforting meal that’s sure to impress.

Tip: For an extra depth of flavor, toast the curry powder in a dry pan for a minute before adding it to the dish.

Thai Green Curry with Chicken

Bring the vibrant flavors of Thailand to your kitchen with this easy-to-follow Thai Green Curry with Chicken recipe, perfect for a cozy weeknight dinner.

Ingredients

• 1 tbsp vegetable oil
• 2 tbsp green curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 lb chicken breast, sliced into thin strips
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 cup Thai basil leaves
• 1 lime, juiced

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the green curry paste and stir for 1 minute until fragrant.
2. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
3. Add the chicken strips, red bell pepper, and bamboo shoots. Simmer for 10 minutes, or until the chicken is cooked through.
4. Stir in the fish sauce and sugar. Taste and adjust seasoning if necessary.
5. Remove from heat and stir in the Thai basil leaves and lime juice.

The magic of this dish lies in the balance of spicy, sweet, and tangy flavors, all brought together by the creamy coconut milk. It’s a quick yet impressive meal that transports your taste buds straight to the streets of Bangkok.

Tip: For an extra kick, add a sliced Thai chili with the curry paste.

Lamb Rogan Josh

Warm up your kitchen with this aromatic Lamb Rogan Josh, a classic Kashmiri dish that’s rich in flavors and perfect for a cozy dinner.

Ingredients

• 2 lbs lamb shoulder, cut into 2-inch pieces
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1 cup plain yogurt
• 1 cup water
• 1/2 cup fresh cilantro, chopped

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until golden, about 5 minutes.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the lamb pieces to the pot, browning them on all sides, about 5 minutes.
4. Mix in the ground cumin, ground coriander, paprika, turmeric, cayenne pepper, and salt, coating the lamb evenly.
5. Reduce the heat to low, then stir in the yogurt and water. Cover and simmer for 1.5 hours, or until the lamb is tender.
6. Garnish with fresh cilantro before serving.

The slow simmering process allows the spices to meld beautifully with the lamb, creating a dish that’s deeply flavorful and irresistibly tender.

Tip: For an extra layer of flavor, toast the whole spices before grinding them yourself.

Japanese Curry with Pork

Warm up your kitchen with this comforting Japanese Curry with Pork, a dish that’s as hearty as it is flavorful, perfect for a cozy family dinner.

Ingredients

• 1 lb pork shoulder, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 2 carrots, cut into 1/2-inch rounds
• 2 potatoes, peeled and cut into 1-inch cubes
• 3 cups water
• 1 package (3.5 oz) Japanese curry roux
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon grated ginger

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the pork cubes and cook until browned on all sides, about 5 minutes.
2. Add the sliced onion to the pot and sauté until translucent, about 3 minutes.
3. Stir in the carrots and potatoes, then pour in the water. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the vegetables are tender.
4. Break the curry roux into pieces and add to the pot, stirring until completely dissolved. Stir in the soy sauce, honey, and grated ginger. Simmer for another 5 minutes, stirring occasionally, until the curry thickens.
5. Serve hot over steamed rice for a meal that’s bursting with the rich, savory-sweet flavors unique to Japanese curry.

Tip: For an extra depth of flavor, let the curry sit for 10 minutes off the heat before serving; it allows the flavors to meld beautifully.

Sweet Potato and Chickpea Curry

Warm up your kitchen with this hearty Sweet Potato and Chickpea Curry, a vibrant dish that’s as nourishing as it is flavorful.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 cups fresh spinach
• 1 tablespoon lime juice

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until onion is translucent, about 5 minutes.
2. Stir in curry powder, cumin, salt, and black pepper; cook for 1 minute until fragrant.
3. Add chickpeas and sweet potatoes, stirring to coat with spices.
4. Pour in coconut milk and vegetable broth. Bring to a simmer, then reduce heat to low. Cover and cook until sweet potatoes are tender, about 20 minutes.
5. Stir in spinach and lime juice; cook until spinach is wilted, about 2 minutes.

The creamy coconut milk balances the earthy sweet potatoes and chickpeas, while a splash of lime juice adds a bright finish.

Tip: For an extra kick, add a diced jalapeño with the onion and garlic.

Red Lentil and Spinach Curry

Warm up your kitchen with this comforting Red Lentil and Spinach Curry, a hearty dish that’s as nutritious as it is flavorful.

Ingredients

• 1 cup red lentils, rinsed
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 4 cups vegetable broth
• 4 cups fresh spinach
• 1 tbsp lemon juice
• Salt to taste

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 medium onion, finely chopped, and sauté until translucent, about 5 minutes.
2. Stir in 3 garlic cloves, minced, and 1 tbsp grated fresh ginger, cooking for another minute until fragrant.
3. Add 1 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, stirring to coat the onions and garlic.
4. Pour in 1 cup red lentils, rinsed, and 4 cups vegetable broth. Bring to a boil, then reduce heat to simmer, covered, for 20 minutes until lentils are tender.
5. Stir in 4 cups fresh spinach and cook until just wilted, about 2 minutes. Finish with 1 tbsp lemon juice and salt to taste.

The magic of this curry lies in the tender lentils and vibrant spinach, perfectly spiced and brightened with a splash of lemon. It’s a simple yet satisfying meal that brings a touch of warmth to any table.

Tip: For an extra creamy texture, blend half the curry before adding the spinach.

Malaysian Fish Curry

Dive into the vibrant flavors of Malaysia with this aromatic fish curry, a comforting dish that brings a touch of exotic warmth to your dinner table.

Ingredients

• 1 lb white fish fillets (like cod or halibut), cut into chunks
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp Malaysian curry powder
• 1 can (14 oz) coconut milk
• 1 cup water
• 1 tbsp tamarind paste
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 cup cherry tomatoes, halved
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium heat. Add 1 finely chopped onion, 2 minced garlic cloves, and 1 tbsp grated ginger. Sauté until the onion is soft, about 3 minutes.
2. Stir in 1 tbsp Malaysian curry powder and cook for another minute until fragrant.
3. Pour in 1 can coconut milk and 1 cup water. Add 1 tbsp tamarind paste, 1 tsp sugar, and 1/2 tsp salt. Bring to a simmer.
4. Gently add the fish chunks and 1/2 cup halved cherry tomatoes. Simmer for 8-10 minutes, until the fish is cooked through.
5. Garnish with fresh cilantro before serving.

The magic of this curry lies in the balance of tangy tamarind and creamy coconut milk, creating a sauce that’s irresistibly rich yet refreshingly bright.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Butter Chicken

Butter Chicken, a creamy and flavorful Indian classic, is easier to make at home than you might think, and this recipe ensures a rich, restaurant-quality dish every time.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 2 tbsp lemon juice
• 1 tbsp garam masala
• 1 tbsp grated ginger
• 3 cloves garlic, minced
• 1 tsp turmeric
• 1 tsp chili powder
• 1 tsp salt
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 1 can (14 oz) tomato sauce
• 1 cup heavy cream
• 2 tbsp butter
• 1/2 tsp sugar
• Fresh cilantro, for garnish

Instructions

1. In a large bowl, combine yogurt, lemon juice, 1 tbsp garam masala, grated ginger, minced garlic, 1 tsp turmeric, 1 tsp chili powder, and 1 tsp salt. Add chicken pieces, coating well. Cover and refrigerate for at least 1 hour, or overnight for best results.
2. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add marinated chicken, cooking until browned on all sides, about 5 minutes. Remove chicken and set aside.
3. In the same skillet, add chopped onion, cooking until soft, about 3 minutes. Stir in tomato sauce, 1 tbsp garam masala, and 1/2 tsp sugar. Bring to a simmer, then return chicken to the skillet. Cover and cook on low for 20 minutes.
4. Stir in heavy cream and 2 tbsp butter, cooking for an additional 5 minutes until sauce thickens slightly. Garnish with fresh cilantro before serving.

The magic of this Butter Chicken lies in the marination process, which tenderizes the chicken and infuses it with deep, aromatic flavors, while the cream and butter create a luxuriously smooth sauce.

Tip: For an extra smoky flavor, try charring the marinated chicken on a grill before adding it back to the sauce.

Eggplant and Potato Curry

This Eggplant and Potato Curry is a hearty, flavorful dish that brings a taste of comfort to your table with minimal fuss.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 2 medium potatoes, peeled and diced into 1-inch cubes
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in 1 tbsp curry powder, 1 tsp ground cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, cooking for another minute until fragrant.
3. Add the eggplant and potatoes, stirring to coat them in the spices. Cook for 5 minutes, stirring occasionally.
4. Pour in the diced tomatoes and 1 cup vegetable broth. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, or until the vegetables are tender.
5. Season with salt to taste. Garnish with fresh cilantro before serving.

The magic of this curry lies in the way the eggplant absorbs all the aromatic spices, creating a melt-in-your-mouth texture that’s utterly satisfying.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for a minute before adding it to the dish.

Goan Prawn Curry

Dive into the vibrant flavors of Goa with this aromatic prawn curry, a perfect blend of spicy, tangy, and sweet that’s sure to transport your taste buds.

Ingredients

• 1 lb large prawns, peeled and deveined
• 2 tbsp coconut oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 inch ginger, grated
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 can (14 oz) coconut milk
• 2 tbsp tamarind paste
• 1 tsp sugar
• Salt to taste
• Fresh cilantro, for garnish

Instructions

1. Heat coconut oil in a large pan over medium heat. Add the onion, garlic, and ginger, sautéing until golden, about 5 minutes.
2. Stir in the ground coriander, cumin, turmeric, and red chili powder, cooking for another minute until fragrant.
3. Pour in the coconut milk, tamarind paste, sugar, and salt, bringing the mixture to a gentle simmer.
4. Add the prawns, cooking for 4-5 minutes until they turn pink and are cooked through.
5. Garnish with fresh cilantro before serving.

The magic of this curry lies in the tamarind’s tangy punch, beautifully balanced by the creamy coconut milk. Serve it over steamed rice for a complete meal.

Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the curry.

Black Bean and Mushroom Curry

This Black Bean and Mushroom Curry is a hearty, flavor-packed dish that brings a cozy warmth to any dinner table, perfect for those nights when you crave something satisfying yet simple to make.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 8 ounces mushrooms, sliced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 1 can (13.5 ounces) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• Fresh cilantro, for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing for about 3 minutes until the onion is translucent.
2. Add the mushrooms to the skillet and cook for another 5 minutes, until they start to soften.
3. Stir in the black beans, diced tomatoes, coconut milk, curry powder, salt, black pepper, and cayenne pepper if using. Bring the mixture to a simmer.
4. Reduce the heat to low and let the curry simmer for 15 minutes, stirring occasionally, until the flavors meld together and the sauce thickens slightly.
5. Garnish with fresh cilantro before serving.

The magic of this curry lies in the creamy coconut milk melding with the earthy mushrooms and robust black beans, creating a dish that’s both nourishing and deeply flavorful.

Tip: For an extra burst of freshness, serve with a squeeze of lime juice over the top.

Pumpkin and Peanut Curry

This Pumpkin and Peanut Curry is a cozy, flavor-packed dish that brings a little warmth to your table with its creamy texture and rich spices.

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons red curry paste
• 1 can (15 oz) pumpkin puree
• 1 can (13.5 oz) coconut milk
• 1/2 cup smooth peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped peanuts, for garnish
• Fresh cilantro, for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, cooking until soft, about 5 minutes.
2. Stir in the red curry paste and cook for 1 minute until fragrant.
3. Add the pumpkin puree, coconut milk, peanut butter, soy sauce, brown sugar, salt, and black pepper. Stir well to combine.
4. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 15 minutes, stirring occasionally.
5. Serve the curry hot, garnished with chopped peanuts and fresh cilantro.

The magic of this curry lies in the unexpected harmony between the earthy pumpkin and the rich, nutty peanut butter, creating a dish that’s as comforting as it is intriguing.

Tip: For an extra kick, add a pinch of cayenne pepper with the curry paste.

Chana Masala

Warm up your kitchen with this hearty Chana Masala, a classic Indian dish that’s packed with flavor and easy to make at home.

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1 can (15 oz) diced tomatoes
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup water
• 1/4 cup chopped cilantro

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the onion and cook until golden, about 5 minutes.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the cumin, coriander, turmeric, and chili powder, stirring for 30 seconds to toast the spices.
4. Pour in the diced tomatoes, chickpeas, salt, and sugar. Stir well to combine.
5. Add the water and bring the mixture to a simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens.
6. Remove from heat and stir in the cilantro.

The magic of this Chana Masala lies in the depth of flavor achieved by toasting the spices, creating a dish that’s both comforting and vibrant.

Tip: For an extra touch of richness, stir in a tablespoon of butter or coconut milk at the end.

Korean Curry with Beef

Warm up your kitchen with this comforting Korean Curry with Beef, a hearty dish that blends rich flavors with tender beef and vegetables for a satisfying meal.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 2 carrots, cut into 1-inch pieces
• 2 potatoes, cut into 1-inch cubes
• 3 cups water
• 1 packet (3.5 oz) Korean curry powder
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt

Instructions

1. Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5 minutes.
2. Add the sliced onion to the pot and sauté until translucent, about 3 minutes.
3. Stir in the carrots and potatoes, then pour in 3 cups water. Bring to a boil, then reduce heat to medium and simmer for 20 minutes, or until the vegetables are tender.
4. Add 1 packet Korean curry powder, 1 tablespoon soy sauce, 1 teaspoon sugar, and 1/2 teaspoon salt. Stir well to combine and simmer for another 10 minutes, until the curry thickens.

This Korean Curry with Beef stands out for its velvety sauce that clings to every piece of beef and vegetable, offering a perfect balance of sweetness and spice.

Tip: For an extra depth of flavor, let the curry sit for 10 minutes off the heat before serving.

Spinach and Paneer Curry

This Spinach and Paneer Curry is a vibrant, comforting dish that brings together creamy paneer and fresh spinach in a fragrant, spiced tomato sauce.

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 cup tomato puree
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 cup water
• 200g paneer, cubed
• 200g fresh spinach, roughly chopped
• 2 tablespoons heavy cream

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
3. Add the tomato puree, salt, and sugar. Cook for 5 minutes, stirring occasionally.
4. Pour in the water and bring to a simmer. Add the paneer and cook for 5 minutes.
5. Stir in the spinach and cook until wilted, about 3 minutes.
6. Finish by stirring in the heavy cream and cook for another 2 minutes.

The creaminess of the paneer paired with the earthy spinach and rich spices makes this curry a standout dish that’s both nourishing and indulgent.

Tip: For an extra touch of warmth, garnish with a sprinkle of garam masala before serving.

Yellow Split Pea Curry

Warm up your kitchen with this comforting Yellow Split Pea Curry, a dish that’s as nourishing as it is flavorful, perfect for a cozy night in.

Ingredients

• 1 cup yellow split peas, rinsed and drained
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh cilantro, for garnish

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium onion, finely chopped, and sauté until translucent, about 5 minutes.
2. Stir in 2 garlic cloves, minced, and 1 tbsp fresh ginger, grated, cooking for another minute until fragrant.
3. Add 1 tsp ground turmeric, 1 tsp ground cumin, and 1/2 tsp chili powder to the pot, stirring to coat the onions and garlic.
4. Pour in 1 cup yellow split peas, rinsed and drained, along with 4 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the peas are tender.
5. Stir in 1 can (14 oz) coconut milk, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for an additional 10 minutes to thicken the curry.
6. Garnish with fresh cilantro before serving.

This Yellow Split Pea Curry stands out with its creamy texture and the perfect balance of spices, making it a hearty meal that’s both simple and satisfying.

Tip: For an extra layer of flavor, toast the spices in a dry pan for a minute before adding them to the dish.

Cauliflower and Pea Curry

This Cauliflower and Pea Curry is a vibrant, comforting dish that brings a little spice to your weeknight dinner rotation.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (14 oz) coconut milk
• 1 head cauliflower, cut into florets
• 1 cup frozen peas
• 1 tablespoon lemon juice
• Fresh cilantro, for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, ginger, curry powder, cumin, salt, and black pepper. Cook for 1 minute until fragrant.
3. Pour in the coconut milk and bring to a simmer. Add the cauliflower florets, cover, and cook for 10 minutes until the cauliflower is tender.
4. Add the frozen peas and lemon juice, stirring to combine. Cook for an additional 2 minutes until the peas are heated through.
5. Garnish with fresh cilantro before serving.

The magic of this curry lies in the balance of creamy coconut milk and the bright pop of peas, creating a dish that’s as pleasing to the palate as it is to the eye.

Tip: For an extra layer of flavor, toast the curry powder and cumin in a dry pan for 30 seconds before adding them to the dish.

Massaman Beef Curry

Warm up your kitchen with this rich and aromatic Massaman Beef Curry, a Thai-inspired dish that’s surprisingly simple to make at home.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 can (13.5 oz) coconut milk
• 2 tbsp Massaman curry paste
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 tbsp tamarind paste
• 1 cup chicken broth
• 1 large potato, peeled and cubed
• 1 small onion, quartered
• 1/2 cup roasted peanuts

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the beef cubes and brown on all sides, about 5 minutes.
2. Stir in the Massaman curry paste and cook for 1 minute until fragrant.
3. Pour in the coconut milk, chicken broth, brown sugar, fish sauce, and tamarind paste. Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours, stirring occasionally.
4. Add the potato and onion to the pot. Continue to simmer, uncovered, for another 30 minutes or until the vegetables are tender.
5. Stir in the roasted peanuts and cook for an additional 5 minutes.

The slow simmering process melds the flavors beautifully, while the peanuts add a delightful crunch to every bite.

Tip: For an extra layer of flavor, toast the peanuts lightly before adding them to the curry.

Conclusion

We hope these 20 delicious curry crockpot recipes inspire your weeknight dinners with ease and flavor! Whether you’re a curry connoisseur or trying it for the first time, there’s something here for everyone. Don’t forget to share your favorite picks in the comments and pin this article to your Pinterest board for your next culinary adventure. Happy slow cooking!