Slow Cooker Coconut Curry
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.
More Slow Cooker Recipes:
Slow Cooker Chana Masala
Slow Cooker Vegetable Soup
Slow Cooker Taco Soup
Slow Cooker Potato Curry
Slow Cooker Vegan Tikka Malasa
If you try this slow cooker coconut curry, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Slow Cooker Coconut Curry
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 large red bell pepper, chopped
- 2 cups cubed eggplant
- 1 cup canned coconut milk, light is OK
- 1/4 cup creamy peanut butter
- 3 tablespoons red curry paste
- 3 tablespoons fresh lime juice
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce, or tamari for gluten-free
- 4 cloves minced garlic cloves
- 1 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes
- 2 cups broccoli florets
- 1 can chickpeas, drained and rinsed
- chopped cilantro, for topping
- chopped peanuts, for topping
- steamed rice, for serving
Instructions
- Heat the olive oil in a skillet over medium heat. Add the onion and red pepper and cook until onion is translucent and peppers have softened, about 5-7 minutes. Add in the eggplant and cook another 2-3 minutes until lightly browned.
- While the onion is cooking, make the sauce. Whisk together the coconut milk, peanut butter, curry paste, lime juice, brown sugar, soy sauce, garlic, ginger and red pepper flakes until creamy and smooth.
- Add the cooked vegetables to the base of a slow cooker and add the sauce, broccoli florets and chickpeas. Cook on low for 6 hours until creamy and vegetables are cooked through.
- Serve over rice, garnish with cilantro and peanuts.
Notes
- I know that cooking the vegetables ahead of time is more work, but I think it makes a difference in building the flavor. If you are in a rush, it’s OK to add everything in at once. I’ve done it and it still tastes great!
Nutrition