I absolutely have to share the story of when I first fell head over heels for this Crockpot Potato Pea Curry. It was one of those evenings when I stared blankly into my fridge, wondering what on earth to cook. I needed something comforting but easy—something that would fill the kitchen with warm, cozy scents without me standing over the stove for ages. I stumbled across a recipe for a slow cooker vegetable curry with potatoes and peas, and my curiosity turned into obsession!
This Crockpot Potato Pea Curry fit perfectly into my foodie life because it’s all about simple, wholesome ingredients coming together for big flavor. It brings me joy knowing this dish takes care of itself all day. By dinnertime, I’m greeted with a bowl of fragrant, rich curry that’s both satisfying and vibrant. It’s such a kitchen win for busy days when you want a vegetarian curry crockpot recipe that feels like it took major effort—but really didn’t.
Since I started making this potato and pea curry slow cooker style, it’s become my go-to when I’m craving a hearty, easy crockpot curry recipe. Friends always ask, “What’s your secret?” and honestly, it’s just letting those spices mingle slowly while the potatoes soak up all that goodness.
If you’re looking for an Indian slow cooker recipe that’ll make your weeknight dinners so much easier (and tastier), you have to give this Crockpot Potato Pea Curry a go. I promise you’ll love how much flavor comes from such simple ingredients! Plus, I’ll share some tips so you can customize it your way. Ready to cook along? Let’s bring some slow cooker magic to your kitchen.
What You’ll Need:
This Crockpot Potato Pea Curry keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s what you’ll want to gather:
- 4 medium potatoes, peeled and diced (about 4 cups) – You can swap for sweet potatoes for a twist!
- 1 cup frozen peas – Easy to grab at any grocery store.
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated – Frozen ginger works just as well here!
- 1 can (14 oz) diced tomatoes – Canned tomatoes keep it budget-friendly and flavorful.
- 1 can (14 oz) coconut milk – Adds creamy richness, but regular cream or yogurt can also work if needed.
- 2 tablespoons curry powder – Most grocery stores carry a good brand. Feel free to mix your own spice blend!
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon chili powder (optional, for heat)
- Salt and pepper, to taste
- 2 tablespoons vegetable or olive oil
Out of curry powder? No problem. You can use garam masala or a pinch more cumin and turmeric instead. This Crockpot Potato Pea Curry is kind to your wallet because it uses pantry staples and frozen veggies—perfect for when you want a big batch without spending a fortune.
Quick prep tip: Rough chop your onion and garlic, peel and dice your potatoes while you’re waiting for that kettle to boil or coffee to brew. When it’s time to cook, everything comes together so quickly.
Leftovers store beautifully in an airtight container in the fridge for 3-4 days, and it freezes well too. I always add a little extra fresh cilantro at the end for a pop of brightness—my secret little upgrade that takes this Crockpot Potato Pea Curry from good to ‘wow.’
Let’s Cook This Together:
Ready to make this Crockpot Potato Pea Curry? Here’s how we’ll do it, step by step.
- Heat your oil: In a small pan, warm the oil over medium heat. Toss in the chopped onion, garlic, and grated ginger. Cook for about 5 minutes until softened and fragrant.
- Add the spices: Stir in curry powder, turmeric, cumin, and chili powder if you like heat. Let the spices toast for a minute or two—that’s where the magic starts.
- Transfer to slow cooker: Dump your sautéed onion-spice mix into the Crockpot. Add diced potatoes, frozen peas, canned diced tomatoes, and coconut milk.
- Season and stir: Sprinkle in salt and pepper. Give everything a nice stir so the flavors get evenly cozy.
- Cook low and slow: Set your slow cooker on low for about 6-7 hours. If you’re short on time, high for 3-4 hours works too. Your kitchen is about to smell incredible when this Crockpot Potato Pea Curry is ready.
- Check for doneness: Potatoes should be tender but not mushy. If the curry looks a little thin, lift the lid and cook uncovered in the last 20-30 minutes to thicken up.
- Final touches: Taste and adjust seasoning. I sometimes add a squeeze of lemon juice or a handful of fresh cilantro right before serving.
Start to finish, this Crockpot Potato Pea Curry comes together in about 10 minutes of prep and a slow cook while you handle other things. While that’s going on, you can prep a quick side dish or relax with a cold drink!
Here’s a kitchen nugget I learned: don’t overdo the potatoes—too many and the curry can get a bit heavy. Stick to about 4 medium-sized ones, and you’ll get that perfect balance.
If you want a shortcut, use pre-minced garlic and ginger to cut your chopping time in half.
This recipe is such a crowd-pleaser, and for more vegetarian curry crockpot inspiration, check out this Crockpot Chickpea Potato Curry + VIDEO – Fit Slow Cooker Queen. It’s another slow cooker vegetable curry that my friends rave about.
How to Serve & Savor It:
This Crockpot Potato Pea Curry truly shines when you serve it with steamed basmati rice or warm naan bread—classic comfort combos that soak up the sauce perfectly. I love drizzling a little plain yogurt on top to mellow the spices and add creaminess.
Your people will love this meal on chilly evenings or for casual weekend dinners when you want something filling but fuss-free. I’ve even served it at small gatherings, and it’s always a hit.
For a fresh seasonal twist, try topping with chopped fresh tomatoes or roasted bell peppers when summer rolls around. If you have leftovers, turn them into a quick wrap with some greens, or even stir into cooked quinoa for a tasty bowl.
Presentation-wise, a sprinkle of toasted cashews or slivered almonds adds a lovely crunch and festive feel. It’s one of those vegetarian curry crockpot meals that feels fancy but is incredibly simple.
For more everyday foodie inspiration that pairs well, check out my Japanese Katsu Bowls recipe or whip up some Cookie Dough Frozen Yogurt Bites to enjoy after your curry dinner.
Your Questions, Answered:
Can I prep parts of this Crockpot Potato Pea Curry ahead?
Absolutely! Chop your potatoes, onions, and garlic a day in advance and keep them in the fridge. You can even mix your spices and store them in a little bowl to save time.
What’s a good swap for coconut milk in this Crockpot Potato Pea Curry?
You can use heavy cream or plain yogurt (added near the end so it doesn’t curdle) if coconut milk isn’t your thing. Either gives that creamy texture.
Can I make this Crockpot Potato Pea Curry for fewer people?
Yes! Just halve the recipe. The slow cooker works great with smaller batches as long as there’s some liquid to keep everything moist.
How can I increase heat without overwhelming the dish?
Add more chili powder or a few diced fresh green chilies, but balance with a touch of sugar or more coconut milk.
Is it okay if the potatoes break down a bit?
Totally fine! The curry thickens up and tastes even more comforting. That’s a sign your slow cooker vegetable curry is well-loved.
Can I swap peas for other veggies?
Green beans, carrots, or even cauliflower are great in a vegetarian curry crockpot style. Just adjust cook time if they’re firmer.
Does the Crockpot Potato Pea Curry freeze well?
Yes! Portion and freeze for up to 3 months. It reheats beautifully on the stove or microwave.
If you’re curious to explore variations or want more ideas, you’ll love the discussion over at Vegetarian curry (slow cooker) help! : r/AskCulinary or try this flavorful alternative: Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas.
Final Foodie Thoughts:
This Crockpot Potato Pea Curry holds a special spot in my heart because it’s proof that everyday ingredients can create something so comforting and satisfying. It’s become one of those recipes I make again and again, whether I’m feeding friends or just treating myself to a cozy dinner.
My Top Crockpot Potato Pea Curry Tips:
– Don’t rush the cooking time; letting those potatoes soften slowly is key.
– Toast the spices briefly before adding to maximize flavor.
– Finish with a fresh squeeze of lemon or cilantro for brightness.
Variations I adore include swapping potatoes for sweet potatoes, adding chickpeas for extra protein, or throwing in spinach toward the end for a leafy green boost. The version with coconut milk and turmeric is the one that gets requested most at my table.
I invite you to make this Crockpot Potato Pea Curry your own. Tweak the spices, swap veggies, and most importantly, enjoy the process and the meal after. It’s cozy, reliable, and downright delicious—a true slow cooker favorite.
Dive into your Crockpot Potato Pea Curry adventure and enjoy every flavorful bite! Throw on your apron, and let’s get cooking.
For more recipes that make your kitchen happy, swing by my One Pan Chicken Dinner with Buttered Noodles recipe—another real, everyday favorite.
Happy cooking, friends!
Crockpot Potato Pea Curry
A comforting and flavorful crockpot potato pea curry that combines tender potatoes and sweet peas simmered in a fragrant spiced tomato sauce, perfect for an easy weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Indian
Ingredients
- 4 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) diced tomatoes
- 1/2 cup vegetable broth
- 2 tsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- 1/2 tsp garam masala
- Salt to taste
- 2 tbsp vegetable oil
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat vegetable oil in a skillet over medium heat. Add chopped onions, garlic, and ginger; sauté until onions are translucent.
- Transfer the sautéed mixture to the crockpot.
- Add diced potatoes, frozen peas, diced tomatoes, and vegetable broth to the crockpot.
- Sprinkle in curry powder, cumin, turmeric, chili powder, garam masala, and salt. Stir well to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender.
- Adjust seasoning if needed and garnish with fresh cilantro before serving.
Notes
Serve this curry over steamed basmati rice or with warm naan bread for a complete meal. For extra creaminess, stir in a dollop of yogurt before serving.