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!
Servings: 6 people
Calories: 318kcal
Ingredients
- 1 (14 oz) can lite coconut milk
- ¼ cup soy sauce or gluten free alternative
- ¼ cup lime juice
- ¼ cup vegetable stock
- ¼ cup peanut butter use the all natural, no sugar added variety
- ¼ cup red curry paste
- 2 tablespoons brown sugar
- 2 teaspoons garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon crushed red pepper flakes plus more to taste
- ½ teaspoon salt plus more to taste
- 1 (15 oz) can chickpeas drained
- ½ cup frozen peas
- 1 (12 oz) bag frozen cauliflower
- 2 carrots sliced
- 1 red bell pepper sliced
- ½ cup diced red onion
Serve with
- Cilantro
- peanuts
- sliced green onions
- Cauliflower "rice" or rice of choice
Instructions
- 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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Nutrition
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
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