Slow Cooker Veggie Coconut Curry - Real Food Whole Life

Slow Cooker Veggie Coconut Curry

March 27, 2017 (Updated on October 31, 2021)

Bursting with vibrant vegetables, Slow Cooker Veggie Coconut Curry is easy to pull together and is the perfect dinner, any night of the week.

Thai curry is one of our favorite takeout meals. I mean, between the creamy coconut sauce and the salty-sweet-spicy combo, what’s not to love?

As much as I like takeout, these days I much prefer making my own version at home, as I can control the ingredients and bulk things up with tons of veggies.

If you’ve never make a Thai-inspired coconut curry at home now is the time!

It really couldn’t be simpler.

For this recipe, I’ve provided a stripped-down sauce that’s super easy to throw together and that doesn’t require too many specialty ingredients.

You will need red curry paste and fish sauce (be sure to use vegan fish sauce to keep this recipe both vegetarian and vegan), both of which are available at most regular grocery stores.

I hope you’ll grab some fresh farmer’s market veggies and make this one soon.

If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

PS – If you love this easy crockpot soup, I think you’ll really like this collection of vegetarian slow cooker recipes too!

RECIPE & KID-FRIENDLY ADAPTATIONS

1 | If you have them, fresh peas can be used in place of frozen.

2 | Feed someone particularly sensitive to spice? Serve the curry after stirring in the asparagus and peas but prior to adding the remaining curry sauce.

3 | Be sure to use vegan fish sauce and maple syrup in place of honey to keep this recipe vegan.

THIS RECIPE IS . . .

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5 from 1 vote

Slow Cooker Veggie Coconut Curry

Yield 4 -6

Bursting with vibrant vegetables, Slow Cooker Veggie Coconut Curry is easy to pull together and is the perfect dinner, any night of the week.

Ingredients

Ingredients

  • 1 pound baby potatoes quartered
  • 1 pound carrots chopped into 1-inch pieces
  • 1 15-oz can chickpeas, drained and rinsed
  • cup vegetable or chicken stock
  • 1 pound asparagus chopped into 1-inch pieces
  • 1 cup peas fresh or frozen, defrosted

For the Coconut Curry Sauce

  • 1 15-oz can coconut milk
  • 1 tablespoon Thai red curry paste
  • 2 tablespoons fish sauce (or vegan fish sauce for vegan diet)
  • 2 teaspoons honey (or maple syrup for vegan diet)
  • 3 tablespoons fresh lime juice divided
  • Chopped cilantro for serving optional

Instructions

  • Make the Coconut Curry Sauce by whisking the coconut milk, curry paste, fish sauce, honey or maple syrup, and 2 tablespoons lime juice until smooth.
  • Add the potatoes, carrots and chickpeas to a 6-quart slow cooker. Add the stock and ⅓ cup of the Coconut Curry Sauce, stirring to combine.
  • Cover and cook on high for 2 ½-3 hours, or low for 4-5 hours, or until the potatoes and carrots are just cooked through.
  • Add the asparagus, stirring to combine. Cover and cook on high for an additional 10 minutes, or until the asparagus reaches desired doneness. Add the peas, the remaining Coconut Curry Sauce, and an additional 1 tablespoon lime juice, stirring to combine.
  • Taste and add additional fish sauce or lime juice if desired. Serve over rice, cauliflower rice, or on its own, with sprinkle of cilantro if desired.

Notes

Use vegan fish sauce in place of traditional fish sauce and maple syrup in place of honey for vegan and vegetarian diets.
Look for Thai red curry paste on the Asian foods aisle of your grocery store. If you things spicy, add 2 tablespoons. If you’re very spice-adverse, add less.
All slow cookers are different, so you may need to adjust the time up or down depending on your particular model.
All veggies are shown together in the photo to give you a sense of the ingredients. Please read and follow recipe instructions for amounts and details on the order in which to add them.
If you have them, fresh peas can be used in place of frozen.
Feed someone particularly sensitive to spice? Serve the curry after stirring in the asparagus and peas but prior to adding the remaining curry sauce.
Nutrition disclaimer
did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!

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11 comments to " Slow Cooker Veggie Coconut Curry "

  • Joanna Marks

    Excited to try this! Does slow cooker need to be oiled before putting everything in?

    • Robyn Downs

      Joanna, unless you’ve had trouble with sticking in the past there’s no need to oil. Hope you enjoy!

  • Kelly

    Looks awesome! Can we add chicken to it? Do you need to adjust the time if we do?

    • Robyn Downs

      Kelly, I think you can add chicken (you might want to sprinkle with salt on both side before adding it along with the other ingredients). You’ll want to add some time, probably 4 hours on high or 6 on low, depending on your slow cooker. Let us know how it turns out!

  • Warren Bush

    so, the raw asparagus gets added at the end and stirred until warm? So the asparagus stays raw? How does that make sense? Are you sure anyone has actually made this recipe and served it with raw asparagus?

    • Robyn Downs

      Warren, the heat from the simmering curry with cook the asparagus to crisp-tender., not raw. If you prefer it cooked more, simply add the lid and allow to cooke for 10 minutes or more.

  • Amanda

    We are not really fans of curry…do you think this could be made with gram marsala instead? If so, how much would you think?

  • Stephanie

    5 stars
    Made this today and it was easy and delicious. I made it on high with the shorter time frame and it turned out perfect. Yum!!

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