Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Slow Cooker Coconut Curry! This crockpot meal is healthy, tasty and takes just minutes to put together.
Oh man, there’s so much I love about this slow-cooker recipe.
As I said earlier in the week, I use both my Instant Pot and my slow-cooker almost daily this time of year. I prefer letting my appliances cook dinner for me; especially when they taste as delicious as this.
If you’ve followed me for any amount of time, you know that curry is one of my favorite foods to eat. It’s my go-to order when I grab take-out and I’ve managed to feature my favorites previously: green curry, delicata squash curry, red curry soup, curry noodles, summer vegetable curry, yellow curry bowls, coconut curry lentils, red curry cup’o’noodle bowls, and red curry stuffed sweet potatoes. Phew, that’s a lot of curry and proof that it’s one of my favorite food categories.
The real beauty of this recipe is that it’s adaptable to whatever vegetables you have on hand. The sauce is so delicious and works with just about everything. The version I feature here, with eggplant, broccoli and red bell pepper is great for fall while butternut squash, carrots and greens work equally well in the months to come.
I can’t imagine serving curry without a bed of rice, but it’s also delicious as a soup! We had leftovers of this a few weeks ago, so I added more coconut milk and served it like a chunky curry stew. It was delicious, especially paired with my no-knead bread.
Hope you had a great weekend! We are heading to a kid’s Halloween event this afternoon and I’m so excited to dress Van up in Halloween costume #1.
Slow Cooker Vegan Coconut Curry! This crockpot meal is healthy, tasty and takes just minutes to put together. Prep in the morning for dinner that night.
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