Veggie Curry


This is a quick and easy curry that I love to make for meal prep to use up the veggies we have leftover in our fridge from the week. It is very mild on the spices (great for kids!) and freezes really well for mid-week meals. You can make this on the stove top but I love to cook this in the slow cooker so it can be self sufficient.


  • 1 x 400ml can coconut milk
  • 1 x 400ml can of crushed tomatoes
  • 1 x can of rinsed and drained lentils (or chickpeas or other beans)
  • 1 tbsp curry powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 3-4 cups of chopped and diced veggies (our favourite veggie combo: pumpkin, sweet potato, cauliflower florets and zucchini)
  • splash of garlic infused olive oil


  1. Add all ingredients into a slow cook and cook on high for 4 hours (until veggies have softened).
  2. Cook your favourite rice and enjoy!