Cheap Vegan Crockpot Curry Recipe for Easy Weeknight Meals

There’s nothing better than coming home to a piping hot bowl of curry, and with this cheap vegan crockpot curry recipe, delicious comfort is only a few budget-friendly ingredients and a few hours away.

Whether you’re a busy student, a parent looking for easy weeknight dinners, or simply craving a hearty meal that won’t break the bank, this recipe is sure to become a staple in your kitchen. It’s loaded with wholesome vegetables, protein-packed chickpeas, and a creamy coconut base that tastes like it simmered all day on the stovetop—because it did, but your crockpot did all the work!

This flavorful curry is as cozy as it is economical. It uses pantry staples and affordable vegetables, so you can eat well without spending a fortune.

Plus, it’s entirely plant-based, making it a great option for vegans and anyone wanting to add more nourishing, vegetable-forward meals to their week. Let’s dive into how you can make this vibrant, aromatic dish at home!

Why You’ll Love This Recipe

• Affordable Ingredients: Uses basic pantry items and budget-friendly veggies.
• Easy Prep: Just chop, dump, and let your crockpot do the magic—minimal hands-on time required.
• Meal Prep Friendly: Makes great leftovers and freezes beautifully for future meals.
• Customizable: Swap in your favorite vegetables or legumes based on what’s in season or on sale.
• Nutritious & Filling: Packed with plant-based protein, fiber, and vibrant flavors.
• Family Approved: Mild enough for kids, but easily spiced up for adults who love heat.
• Vegan & Gluten-Free: Perfect for those with dietary preferences or restrictions.

Ingredients

Equipment

• Crockpot (Slow Cooker): 4-quart or larger is ideal
• Cutting Board & Knife: For prepping veggies
• Can Opener: For coconut milk and tomatoes
• Measuring Cups & Spoons: For accuracy
• Mixing Spoon: For stirring ingredients together
• Ladle: For serving
• Microplane or Grater: For fresh ginger (optional)

Instructions

1. Prep your vegetables:

   Dice potatoes, carrots, onion, and bell pepper into bite-sized pieces. Mince the garlic and grate the ginger.

   If using canned chickpeas, drain and rinse them.

2. Layer ingredients in crockpot:

   Add potatoes, carrots, onion, bell pepper, chickpeas, garlic, and ginger to the crockpot. Pour in the crushed tomatoes, coconut milk, and vegetable broth.

   Sprinkle in the curry powder, garam masala (if using), salt, and pepper.

3. Mix gently:

   Use a large spoon to stir everything together until well combined. The mixture will look a bit soupy, but don’t worry—it will thicken as it cooks.

4. Set and forget:

   Cover the crockpot with its lid. Cook on low for 6-8 hours or high for 3-4 hours.

   The vegetables should be tender and the flavors well melded.

5. Add peas and citrus:

   About 15-30 minutes before serving, stir in the frozen peas and lemon or lime juice. This keeps the peas vibrant and adds a fresh burst of flavor.

6. Taste and adjust:

   Give your curry a taste. Add more salt, pepper, or an extra squeeze of citrus if you like.

   For heat, stir in cayenne or chili flakes.

7. Serve:

   Ladle the curry into bowls. Garnish with chopped fresh cilantro if desired.

   Enjoy with rice, naan, or your favorite grain.

Tip: Short on time? Chop veggies the night before and store them in the fridge so you can toss everything in the crockpot in the morning!

Tips & Variations

• Make it spicier: Add a diced jalapeño, a pinch of cayenne, or red chili flakes for more heat.
• Switch up the veggies: Try adding sweet potatoes, cauliflower, green beans, or zucchini—whatever you have on hand.
• Use different legumes: Lentils and white beans work well in place of chickpeas.
• Bulk up with greens: Stir in a few handfuls of baby spinach or chopped kale during the last 15 minutes of cooking.
• Creamier texture: For extra creaminess, blend a cup of the curry and stir it back in before serving.
• Make it oil-free: This recipe is naturally oil-free, but you can sauté the onions and spices in a splash of broth before adding if you want extra depth.
• Meal prep: This curry is perfect for batch cooking. Freeze leftovers in single-serving containers for easy meals.

“Let your crockpot curry be a blank canvas—use what you have, and don’t be afraid to experiment!”

Nutrition Facts

Note: Nutrition may vary based on ingredient brands and variations. For a lower-sodium option, use low-sodium broth and canned goods.

Serving Suggestions

• Serve with rice: Basmati, jasmine, or brown rice are all wonderful—just cook according to package instructions.
• Add flatbread: Warm naan or roti is perfect for scooping up the curry. For a gluten-free option, try rice cakes or gluten-free wraps.
• Top with extras: Fresh cilantro, a squeeze of lime, sliced scallions, or vegan yogurt all add a bright, cooling touch.
• Pair with sides: A crisp cucumber salad or a side of roasted veggies makes a complete meal.
• Make a curry bowl: Layer the curry over your favorite grain with greens and a sprinkle of toasted seeds.

Try pairing this curry with a refreshing beverage, like a homemade Huckleberry Margarita or a classic Call A Cab Drink for a fun twist!

Conclusion

This cheap vegan crockpot curry recipe proves that delicious, hearty meals don’t have to be expensive or complicated. With just a handful of pantry staples and a few fresh veggies, you can create a vibrant, aromatic curry that rivals your favorite takeout—at a fraction of the cost.

It’s a lifesaver for busy weeknights, lazy Sundays, or whenever you want a meal that nourishes both body and soul.

Make this recipe your own by experimenting with what you have on hand, and enjoy knowing you’re serving up something healthy, budget-friendly, and totally satisfying. If you’re looking for more easy vegan inspiration, check out our Lion’S Mane Mushroom Crumble Recipes or our comforting Harvest Hash Recipe.

For a zesty pasta night, don’t miss our Lemon Ricotta Pasta With Arugula Recipe. Happy cooking—and enjoy every budget-friendly bite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Cheap Vegan Crockpot Curry”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A budget-friendly, hearty vegan curry made easily in the crockpot. Perfect for meal prep and packed with flavor and nutrition.”, “prepTime”: “PT15M”, “cookTime”: “PT6H”, “totalTime”: “PT6H15M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 can (15 oz) chickpeas, drained and rinsed”, “2 medium potatoes, diced”, “2 medium carrots, sliced”, “1 onion, chopped”, “1 can (14 oz) diced tomatoes”, “1 can (14 oz) coconut milk”, “2 cloves garlic, minced”, “2 tablespoons curry powder”, “1 teaspoon salt”, “1/2 teaspoon black pepper”, “1 tablespoon olive oil”, “2 cups fresh spinach”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Add olive oil, onion, garlic, and carrots to the crockpot.”}, {“@type”: “HowToStep”, “text”: “Add potatoes, chickpeas, diced tomatoes, and coconut milk.”}, {“@type”: “HowToStep”, “text”: “Sprinkle in curry powder, salt, and black pepper.”}, {“@type”: “HowToStep”, “text”: “Stir all ingredients to combine.”}, {“@type”: “HowToStep”, “text”: “Cover and cook on low for 6 hours or high for 3 hours.”}, {“@type”: “HowToStep”, “text”: “Stir in spinach 10 minutes before serving.”}, {“@type”: “HowToStep”, “text”: “Serve hot over rice or with bread.”}], “nutrition”: {“calories”: “340 kcal”, “proteinContent”: “9 g”, “fatContent”: “13 g”, “carbohydrateContent”: “50 g”}}