Bursting with vibrant vegetables, Slow Cooker Veggie Coconut Curry is easy to pull together and is the perfect dinner any night of the week. Plus 30+ more dump and go spring slow cooker recipes the whole family will love!
2tablespoonsfish sauce(or vegan fish sauce for vegan diet)
2teaspoonshoney(or maple syrup for vegan diet)
3tablespoonsfresh lime juicedivided
Chopped cilantro for servingoptional
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.
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.