Slow Cooker Veggie Coconut Curry
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 . . .
Dairy FreeGluten FreeNut FreeVeganVegetarian
Slow Cooker Veggie Coconut Curry
Ingredients
Ingredients
- 1 pound baby potatoes, quartered
- 1 pound carrots, chopped into 1-inch pieces
- 1 (15-oz) can chickpeas, drained and rinsed
- ⅓ cup vegetable 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
Optional
- Chopped cilantro for serving
Equipment
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.
Excited to try this! Does slow cooker need to be oiled before putting everything in?
Joanna, unless you’ve had trouble with sticking in the past there’s no need to oil. Hope you enjoy!
Looks awesome! Can we add chicken to it? Do you need to adjust the time if we do?
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!
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?
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.
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?
I think you could definitely try! You could try swapping in 1 tablespoon garam masala in place of the red curry. If you give it a try, let us know how it turns out!
Will do! Thank you!!
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!!
Stephanie, yay, so glad you enjoyed this one. Thanks for the note on the cook time, too! Cheers!
Great page! Great recipes, love your work 🙂
Thanks so much for your kind words! 🙂
Just right, warm but not too spicy. Thank you!
Jenn, yay, so glad you enjoyed this one, thanks so much for leaving a review!
I’m looking at your anti-inflammatory list and wondering how the meals freeze? It is just me eating them so I would be looking to freeze a portion of the meal. Thanks!
Hi Julie, most of the recipes freeze well in individual portions after cooking! You can find notes and tips on freezing by clicking into each individual recipe. I hope you enjoy!