Slow Cooker Vegan Red Curry
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!
Equipment
Ingredients
- 2 Tablespoons red curry paste
- 1 cup full-fat coconut milk
- 2 teaspoons creamy peanut butter
- 2 cups vegetable broth
- 1 Tablespoon 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 tablespoon freshly minced ginger
- 1 tablespoon soy sauce
- 1 Thai chili, thinly sliced (or more if you want more heat)
- 1 Tablespoon fresh lime juice
- 3/4 cup rice
- 1/3 cup Thai basil
Instructions
- 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, except for the rice and basil.
- Cook on low for 6 hours.
- Stir in 3/4 cup rice. Increase heat to high and cook for 30-45 minutes, depending on rice type.
- Stir in Thai basil and serve immediately.
- 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.
Nutrition
Serving: 1servingCalories: 306kcalCarbohydrates: 44gProtein: 9gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 520mgPotassium: 473mgFiber: 6gSugar: 9gVitamin A: 5385IUVitamin C: 48mgCalcium: 72mgIron: 4mg