Begin by chopping your onion, garlic, ginger, bell pepper, carrots, zucchini, and cauliflower into bite-sized pieces. Take a moment to enjoy the vibrant colors of the veggies, as they’ll add both flavor and nutrition to your Crockpot Vegetable Curry. Set them aside once chopped; this step will ensure a smooth cooking process.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the chopped onions and cook for about 5 minutes until they become translucent and fragrant. Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.

Carefully transfer the sautéed onion mixture into your slow cooker. Then, add all the chopped vegetables you set aside earlier. Gently stir everything together, allowing the vegetables to intermingle with the fragrant aromatics, creating a colorful base for your Crockpot Vegetable Curry.

Pour in one can of coconut milk and a can of diced tomatoes into the slow cooker. Using a spoon, stir well to combine all ingredients, ensuring an even distribution of the creamy coconut and tangy tomato.

Add in 2 tablespoons of red curry paste, 2 tablespoons of soy sauce or tamari, along with 1 teaspoon of ground cumin, and a pinch of turmeric, salt, and pepper to taste. Stir until everything is well combined.

Cover your slow cooker with its lid and set it to cook on high for 4 hours or on low for 6-8 hours.

In the last 15 minutes of cooking, uncover the slow cooker and stir in a generous handful of fresh spinach. The spinach will wilt down quickly.

Once cooking time is complete, taste your curry, and adjust the seasonings as needed. You might want to add a touch more salt or curry paste for an extra kick.

Ladle it into bowls and consider garnishing with fresh cilantro, lime wedges, or a sprinkle of sesame seeds. Pair it with rice or naan for a complete meal.