Slow Cooker Coconut Green Beans Curry

A slow cooker curry is one of the easiest and tastiest meals to make. This one's made from spices, chopped tomatoes, coconut milk, chickpeas, veg, ginger, garlic and a dollop of miso for extra umami flavour. It's colourful, creamy, delicious and easy.


  • No pumpkin? Swap for sweet potatoes, carrots, butternut squash, potatoes or aubergine (or any other veg). 
  • No curry powder? Use garam masala, curry paste or ground cumin . 
  • No miso paste? Try it with soy sauce. 
  • No rice? Serve your curry with quinoa, couscous, barley or even leftover pasta. 
  • No coriander? Use parsley.

Prep time: 20 minutes

Cook time: 180 minutes

Total time: 200 minutes

Servings: 6


For the base:

1 Can coconut milk (400 ml)

1 Can chopped tomatoes (400 g)

Can chickpeas (400 g - drained and rinsed )

1 tbsp Ginger (chopped )

1 tbsp Ground turmeric

1 tbsp Curry powder

2 Garlic cloves (chopped )

1 tbsp Miso paste

For the veggies:

200 g Green beans (trimmed and cut in half )

800 g Pumpkins (peeled and chopped )

3 Onions (chopped )

2 Tomatoes (quartered )

1 Red pepper (chopped )

For serving:

Rice (cooked )

Fresh coriander (chopped )


  1. Add all the ingredients (apart from the green beans, rice and fresh coriander) to a slow cooker. Add 200 ml of water and give it a good stir.
  2. Turn the slow cooker to high and cook for 2.5 hours, or until the veg is tender and the curry has thickened.
  3. Add the green beans and cook for another 30 minutes.
  4. Serve with rice and fresh coriander. Enjoy!
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How to store

Store in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 3 months.