Slow Cooker Coconut Vegetable Curry

I have a serious love affair with curry.  There is nothing better to me than sweet and spicy curry on top of a mountain of white rice.  All of the flavors and spices and textures meld together into nothing but happiness.

So when I found this recipe for an easy coconut curry with minimal ingredients from one of my very favorite cooking blogs, Pinch of Yum, I jumped on it and modified my little crock pot loving heart out.


Slow Cooker Coconut Vegetable Curry
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
  • 1 bunch asparagus
  • 1 cup broccoli
  • 1 cup sugar snap peas
  • 1 cup cauliflower
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 can chickpeas, rinsed and drained
  • 1 small can bamboo shoots, drained
  • 1 small can water chestnuts, drained
  • 3-4 T curry powder
  • ½ t red pepper flakes
  • 1 t chili powder
  • 1 t black pepper
  • 1 t cumin
  • ½ t nutmeg
  • 1 t cinnamon
  • 1 T garlic powder
  • 2 cups vegetable broth
  • 1 can coconut milk
  • 1 T cornstarch
  • Cooked white rice for serving
  1. Chop up all vegetables into bite sized pieces and add them into your crock pot with canned vegetables.
  2. Add all spices, including curry powder, red pepper, chili powder, black pepper, cumin, nutmeg, cinnamon, and garlic. Reduce or omit red pepper flakes or chili powder if you prefer a less spicy dish.
  3. Pour vegetable broth over the top.
  4. Turn the slow cooker to low and let it cook for 6-8 hours.
  5. Come back and stir in the coconut milk and cornstarch. Let it cook for another 20 - 30 minutes.
  6. Serve over cooked white rice.




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