This Slow Cooker Vegetable Curry is packed with vegetables, chickpeas, and all your favorite Thai flavors: red curry paste, coconut milk, peanut butter, and more! It’s vegan, gluten-free, and ultra-healthy!

General
Ingredients
How to make
Get the recipe
Frequently Asked Questions
Can coconut milk split?
Making with chicken
Pairing suggestions
How to store
Nutrition information

You guys. This slow cooker vegetable curry is so good! Why? Well first of all, it’s delicious. It’s also healthy. It’s also made in the slow cooker which we all know I love.

Quick, easy, loaded with veggies, and ridiculously flavorful!

Ingredients

Tender veggies smothered in a rich, creamy, sweet, spicy, and tangy sauce? Dinner doesn’t get better than that.

Coconut Milk, Soy Sauce, Lime Juice, and Vegetable Stock – the base for a creamy, tangy sauce.
Peanut Butter – I use all-natural, no sugar added peanut butter to keep this dish ultra-healthy.
Red Curry Paste – you can’t have curry without the curry paste. Red curry adds a slightly spicy and sweet flavor.
Brown Sugar – used to thicken the curry sauce a bit while adding a bit of warm, sweet flavor.
Garlic Powder, Ground Ginger, Crushed Red Pepper Flakes, and Salt – adds flavor and an extra kick of heat.
Chickpeas – gives the curry even more texture and adds some vegan protein! Use canned chickpeas or cook your own dry chickpeas before incorporating them into the recipe. If you’re using canned chickpeas, make sure you drain them first.
Frozen Peas, Frozen Cauliflower, Carrots, Red Bell Pepper, and Red Onion – I love absolutely packing this dish full of healthy and nutritious veggies. This veggie blend adds so many textures and so much color.
Cilantro, Peanuts, Green Onions, and Cauliflower Rice – for serving, if desired.

How to make

Because it’s made in the crockpot, this dinner comes together in a matter of minutes!

Grease your crockpot with cooking spray then whisk in coconut milk, soy sauce, lime juice, vegetable stock, peanut butter, red curry paste, brown sugar, and spices.
Stir in chickpeas, peas, cauliflower, carrots, red bell pepper, and onion.
Cover and cook on LOW for 8 hours or on HIGH for 4 hours then serve over rice and enjoy!

Can coconut milk split in the slow cooker?

Yes. Typically, coconut milk is not made for long, slow cook times. It will start to split if it’s heated for too long. However, adding a thickening agent helps prevent this from happening.

The curry paste, peanut butter, and brown sugar all act as thickening agents in this recipe so your coconut milk should hold up just fine!

Can you make slow cooker vegetable curry with chicken?

Absolutely! You can either add already cooked chicken at the end or mix in diced raw chicken before cooking so it cooks with the rest of the meal and soaks in more of the curry flavors.

Feel free to also check out my Crockpot Thai Chicken Curry recipe instead!

What to serve with vegetable curry

I love to serve my vegetable curry over a bed of cauliflower rice or basmati rice and with a side of naan.

Although this curry is pretty darn filling, if you want to fill out your meal a bit more, here are some other South Asian-inspired foods.

How to store

Store leftovers in an airtight container in the fridge for 4-5 days or in the freezer for 2-3 months.

To reheat, thaw in the fridge if frozen then reheat on the stove or in the microwave until warmed through.

Healthy deliciousness at its finest.

– Jennifer

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