Slow Cooker Vegetable Curry
This slow cooker vegetable curry is loaded with veggies and bursting with flavor. Try this easy, hearty, freezer-friendly comfort meal for your next cozy night in!
- Prep Time: 10 minutes
- Cook Time: 3-6 Hours
- Total Time: 0 hours
- Yield: Serves 4
- Category: Main Meals
- Method: Slow Cooker
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Scale
- 1 can of coconut milk
- 3 Tbsp curry powder (I used red curry powder)
- 1 ½ tsp salt
- 1 tsp crushed red pepper
- 1 ½ tsp granulated garlic
- 1 fresh pineapple, cut into 1” pieces (how to cut a pineapple)
- 1 pound of sweet potatoes, peeled and cut into 1” pieces
- 2 green bell peppers, cut into 1” pieces
- 2 onions, cut into 1” pieces
- 2 cans of garbanzo beans, drained and rinsed three times (or 3–4 cups of homemade beans)
- Cooked white or brown rice, for serving (optional)
- Cashews, for topping (optional)
- Cilantro or green onions, chopped, for topping (optional)
Instructions
- Whisk together the coconut milk, curry powder, salt, crushed red pepper, and garlic in a slow cooker (like this one).
- Add the remaining ingredients and cook on high for 3-4 hours, or on low for 6-8 hours. If you want your sweet potato to be more firm, aim for a shorter cooking time.
Notes
- Turn this into a freezer meal by adding all the ingredients to the freezer bag, removing as much as possible, labeling, and freezing. To cook, thaw the freezer meal in the refrigerator overnight and then cook as directed!
Nutrition
- Calories: 1030
