Definitely worth it to me–whether you're really busy, or really lazy, as long as you plan ahead it will treat you well.
As for the curry, I was going to make another one soon, but probably just in a pot and not in the slow cooker. The one I tried in the crock pot was easy enough tough, the only real work you have to put into it is the preparation: mincing and sauteing a large yellow onion and three cloves of garlic, in curry powder, thyme, coriander, cumin, and ginger (I used ground, since I didn't have any fresh ginger on hand to grate, and it works well) (I think I used about a teaspoon of each spice) in some olive oil, throwing in some drops of water now and then to keep it from burning. Then I just put that in the pot with a diced russet potato, chickpeas, a half cup of dried brown lentils, and then the coconut milk (I put a whole can in thinking it would evaporate out, in retrospect I'd say just use a cup) and a cup and a half of water. After 6 or 7 hours, I added peas and let it cook for another half hour. I added half a cup of white wine vinegar too, and it was a bit divisive: I liked it, but I really like vinegar in general; my girlfriend, no so much, even though the rest turned out well. So unless you really like the taste, I'd leave the vinegar out.
When I got the golden yukon potatoes for the seitan roast, I could only find a five pound sack and needed just one pound, so I definitely will make another coconut potato curry soon, if you're interested. It's more simple, quicker to make.