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.
- Prep time
- 10 min
- Cook time
- 4 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 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
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.