Bursting with vibrant spring vegetables, Slow Cooker Spring Veggie Coconut Curry is easy to pull together and is the perfect dinner, any night of the week. Plus 7 more anti-inflammatory crockpot recipes I know you'll love!
Make the Coconut Curry Sauce by whisking the coconut milk, curry paste, fish sauce, honey, 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.
*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.**Look for fish sauce on the Asian foods aisle of your grocery store.**Substitute gluten-free tamari for fish sauce for a vegetarian and vegan version. You may need to add additional salt to taste, as tamari isn't as salty as fish sauce.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.Make it vegetarian by swapping gluten-free tamari for fish sauce. See recipe notes for details.