This easy vegetarian curry is simple but full of flavor. Using Indian-inspired flavors, you can make this vegan curry in your slow cooker or Instant Pot.

Slow Cooker/Instant Pot Vegetarian Curry (Vegan)

  • Author: Fit SlowCooker Queen
  • Prep Time: 5 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 5 mins
  • Yield: 4 servings 1x


  • 15 ounces garbanzo beans, drained & rinsed
  • 1/2 cup coconut milk (1 full cup for pressure cooker)
  • 1/2 lb potatoes or sweet potatoes, peeled & diced
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1/2 lb. tomatoes, diced or sliced (I used sliced cherry tomatoes)
  • 1/2 cup frozen peas
  • 1 tbsp curry powder
  • 1 tsp ginger
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp red pepper flakes
  • Salt & pepper to taste
  • 1 tsp ghee (optional, omit for vegan)
  • 2 tsp oil (for IP)


Slow Cooker

  1. Add all ingredients EXCEPT peas & tomatoes to the slow cooker. Stir to mix well.
  2. Cook HIGH 1-2 hours or LOW 3-4 hours.
  3. Stir in peas and tomatoes and cook an additional 30 minutes.

Instant Pot

  1. Set Instant Pot to the high saute setting.
  2. Once hot add oil & onion and saute a few minutes until soft.
  3. Add the garlic, curry, ginger, cumin, turmeric, coriander, and red pepper flakes, and cook 1 minute stirring frequently.
  4. Add coconut milk and using a wooden spoon, scrape the bottom of the Instant Pot to remove any bits that stuck to it. Make sure you scrape it well to avoid burning during cooking.
  5. Stir in garbanzo beans, potatoes, and tomatoes. Close and seal vent. Select high pressure for 25 minutes. Quick release pressure.
  6. Stir in frozen peas and cook and additional 5-10 minutes on WARM.