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Slow Cooker Red Curry! Lots of vegetables & chickpeas cooked in a coconut-red curry sauce. Throw everything in the slow cooker and it's ready for dinner when you get home from work! #Vegan & #Glutenfree

Slow Cooker Vegan Red Curry

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 15 minutes
  • Yield: 4 -6 servings 1x

Description

Slow Cooker Red Curry! Lots of vegetables & chickpeas cooked in a coconut-red curry sauce. Throw everything in the slow cooker and it’s ready for dinner when you get home from work! #Vegan & #Glutenfree


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 15 minutes
  • Yield: 4 -6 servings 1x
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 15 minutes
  • Yield: 4 -6 servings 1x
Scale

Ingredients

  • 2 tbsp. red curry paste (I like Thai Kitchen brand)
  • 1 cup full fat coconut milk
  • 1/2 tbsp. creamy peanut butter
  • 2 cups vegetable broth
  • 1 tbsp. maple syrup
  • 4 scallions, chopped
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 2 cups chickpeas
  • 1 cup sliced carrots
  • 1 tbsp. freshly minced ginger
  • 1 tbsp. soy sauce
  • 1 thai chili, thinly sliced (or more if you want more heat)
  • 1 tbsp. fresh lime juice
  • 3/4 cup rice (I used sprouted blonde rice from Planet Rice)
  • 1/3 cup thai basil

Instructions

  1. Whisk together the red curry paste with coconut milk and peanut butter until smooth. Place into the base of a slow cooker and add the rest of the ingredients.
  2. Cook on low for 6 hours.
  3. Stir in 3/4 cup rice. Increase heat to high and cook for 30-45 minutes depending on rice type.
  4. Stir in thai basil and serve immediately.
  5. As an alternative, decrease vegetable broth to 1 cup, do not add rice to the slow cooker and serve as is or over your favorite grain.

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