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This Slow Cooker Vegetable Curry is packed with vegetables and loaded with all your favorite Thai flavors: red curry paste, coconut milk, peanut butter, and more! Healthy. Vegan. Gluten Free. showmetheyummy.com
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4.85 from 13 votes

Slow Cooker Vegetable Curry Recipe

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!
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main Dish
Cuisine: American, Asian, Thai
Keyword: crockpot, healthy, vegan, vegetarian
Servings: 6 people
Calories: 318kcal
Author: Jennifer Debth




  • 1 (14 oz) can lite coconut milk
  • 1/4 cup soy sauce or gluten free alternative
  • 1/4 cup lime juice
  • 1/4 cup vegetable stock
  • 1/4 cup peanut butter use the all natural, no sugar added variety
  • 1/4 cup red curry paste
  • 2 tablespoons brown sugar
  • 2 teaspoons garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper flakes plus more to taste
  • 1/2 teaspoon salt plus more to taste
  • 1 (15 oz) can chickpeas drained
  • 1/2 cup frozen peas
  • 1 (12 oz) bag frozen cauliflower
  • 2 carrots sliced
  • 1 red bell pepper sliced
  • 1/2 cup diced red onion

Serve with

  • Cilantro
  • peanuts
  • sliced green onions
  • Cauliflower "rice" or rice of choice


  • Grease crockpot with cooking spray.
  • In crockpot, whisk together coconut milk through salt.
  • Stir in chickpeas, peas, cauliflower, carrots, red bell pepper, and onion.
  • Cover and cook on LOW 8 hours or HIGH 4 hours.
  • Taste and re-season if necessary.
  • Serve over rice of choice and garnish with cilantro, peanuts, and green onions.
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Serving: 1person | Calories: 318kcal | Carbohydrates: 40g | Protein: 13g | Fat: 13g | Saturated Fat: 6g | Sodium: 920mg | Potassium: 646mg | Fiber: 10g | Sugar: 14g | Vitamin A: 5750IU | Vitamin C: 64.4mg | Calcium: 84mg | Iron: 3.4mg