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 beauty of this recipe is that instead of using fuller-fat canned coconut milk, it feature’s Pacific Foods coconut beverage. Just as flavorful, with less calories and fat. For comparison, 1 cup of canned coconut milk contains 360 calories and 36g fat while Pacific Foods coconut beverage contains only 60 calories and 4g of fat. Of course, calories and fat aren’t everything when comparing a food product, but it is something that I consider for a weeknight meal.
We can’t get enough of this coconut beverage and use it in so many recipes; try it in smoothies (frozen pineapple + coconut beverage), soups, oatmeal, stews and more. If I have any leftovers, I’ll usually freeze some in a popsicle mold for Van and let him suck on it. Since there’s no added sweetener in the original version, it’s perfect for everyone– kids included.
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 in more of Pacific Foods coconut beverage 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.
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 large red bell pepper, chopped
- 2 cups cubed eggplant
- 1 cup Pacific Foods original coconut beverage
- 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
- 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 beverage, 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.
- 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!
Keywords: dinner, slow cooker, crockpot, healthy, vegan, thai, glutenfree, main dish