Slow Cooker Coconut Curry
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.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 large red bell pepper, chopped
- 2 cups cubed eggplant
- 1 cup canned coconut milk, light is OK
- 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
Instructions
- 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 milk, 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.
Notes
- 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!
Nutrition
Serving: 1servingCalories: 240kcalCarbohydrates: 18gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 402mgPotassium: 432mgFiber: 4gSugar: 10gVitamin A: 2002IUVitamin C: 59mgCalcium: 54mgIron: 2mg