Name: Vegan slow cooker recipe
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 6
Ingredients: 20.00 ml olive oil; 1 brown onion, diced; 3 cloves garlic, crushed; 2cm piece ginger, finely chopped; 2 tsp curry powder; 1 tsp ground cinnamon; 1 tsp ground cumin; 1 tsp ground paprika; 2 medium sweet potatoes, peeled and diced; 400g pumpkin, peeled and diced; 1/2 cauliflower, cut into florets; 400g tin chickpeas, drained and rinsed; 400ml tin coconut milk; 2 tsp vegetable stock powder or seasoning; 3 tomatoes, deseeded and chopped; 500.00 ml baby spinach; 62.50 ml fresh chopped coriander

by Greer Worsley Last updated on 12/09/2024

When thinking of slow cooker recipes, it’s easy to make the assumption you have to have a meat component. But, some of the oldest slow cooker recipes — think Moroccan tagines and Mediterranean stews — are indeed often vegetarian and even vegan. Slow cooking is a way of developing flavour, and it doesn't matter what your dietary requirements are, there’s no denying that rich flavour development is a universal preference!

How to make our vegan slow cooker recipe: key tips

Don’t get overwhelmed by the list of spices used in this recipe. Many of them you should already have in your pantry. Personally, I like to make a bit of a spice mix prior to putting them all into the frying pan. This just ensures there’s an even distribution of flavours throughout the dish.

What goes into our vegan slow cooker recipe?

Sweet potato, pumpkin and cauliflower are the main players in this dish and hold up well to slow-cooking and break down enough to create this delicious stew.

Looking for some other vegan recipes to enjoy? We love zesty vegan breakfast fritters, Ange’s vegan Greek moussaka, and vegan burrito bowl.

Recipe and photo by Greer Worsley with additional notes by the Australia’s Best Recipes team.

- Greer Worsley

Ingredients

1 tbsp olive oil
1 brown onion, diced
3 cloves garlic, crushed
2cm piece ginger, finely chopped
2 tsp curry powder
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground paprika
2 medium sweet potatoes, peeled and diced
400g pumpkin, peeled and diced
1/2 cauliflower, cut into florets
400g tin chickpeas, drained and rinsed
400ml tin coconut milk
2 tsp vegetable stock powder or seasoning
3 tomatoes, deseeded and chopped
2 cups baby spinach
1/4 cup fresh chopped coriander

Method

Step 1

Heat oil in a frying pan over gentle heat. Cook onion, garlic and ginger for 5 minutes until soft. Add curry powder and spices and cook for 1-2 minutes until toasty. Transfer to bowl of slow cooker and add sweet potato, pumpkin, cauliflower and chickpeas. Stir to coat everything in the spice mix. Pour in coconut milk as well as a tin-full of water, and the vegetable stock powder and tomatoes. Stir well. Cook on high for 4 hours.
Step 2

Stir in spinach and coriander just before serving. Serve with an extra drizzle of coconut cream on top, as well as plenty of fresh coriander for garnish.