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Easy slow cooked vegetarian curry

Serves  4
Prep time:  20 minutes
Cooking time: 4 - 5 hours

This simple vegetarian curry is easy to throw together and packs loads of flavour. For meatless Mondays, or vegetarian households or guests, it’s a great idea to store some meat-free meals in your freezer. This slow cooker curry can easily be converted for quick cooking as well. Follow the recipe as-is, or adapt it as follows:

If you’re vegan, or cooking for anyone with a restrictive diet, check the ingredients on your red curry paste and avoid any that list shrimp or fish sauce. Try this out with any other curry paste — it works just as well!



  • 3 large kumara, diced
  • 1 can chickpeas, drained & rinsed
  • 1 onion, sliced
  • 2 Tbsp red curry paste
  • 1 tin coconut cream
  • 1 Tbsp soy sauce
  • ½ Tbsp sugar


Ingredients for side dishes

  • 2 cups rice
  • 2 cups green beans
View the method

1. In a snaplock bag, add all ingredients and freeze.

2. Remove from the freezer the night before so it defrosts overnight.

3. Place the ingredients in a slow cooker and cook for 4-5 hours on low, or until the kumara is cooked through.

4. If there is quite a bit of liquid, thicken with 2 Tbsp flour mixed with a small amount of water and stir through, cook on high for 10-15 mins to thicken up. Add more flour/water mix if needed.

5. Season and serve with plain rice and steamed green beans. Garnish with coriander.

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