Slow Cooker Thai Yellow Curry (Easy Vegan Recipe)

This slow cooker Thai yellow curry is a rich, flavorful, and comforting vegan meal made with hearty vegetables, warm spices, and creamy coconut milk. It’s incredibly easy to make—just add everything to your slow cooker and let it do the work.

Perfect for meal prep, this healthy curry makes a large batch so you’ll have leftovers ready for the week.

Why you’ll love this slow cooker thai yellow curry:

• Easy dump-and-go slow cooker recipe
• Packed with vegetables and plant-based protein
• Rich, creamy, and full of flavor
• Great for meal prep and leftovers
• Vegan and gluten-free

How to make this Slow Cooker Thai Yellow Curry:

1. Add chickpeas, vegetables, spices, and broth to the slow cooker.
2. Stir ingredients well.
3. Cook on high for 3 ½ hours (or low for 5–6 hours).
4. Add coconut milk, peas, salt, and raisins. Stir in starch slurry and cook 15 more minutes.
5. Let sit 20–30 minutes before serving to thicken.
   

It’s best to let this sit for about 30 minutes before serving so the flavors absorb a bit more.

Note that the sauce will be a bit thin at first, but will thicken quite a bit over time, especially after keeping in the fridge overnight.

What to serve with Thai yellow curry:

• Steamed white or brown rice
• Coconut rice Naan or flatbread (or Herbed Flatbread)
• Fresh cilantro and lime juice
• Optional: garlic sauce for extra flavor

Tips for best Slow Cooker Curry:

• Add coconut milk at the end: This prevents curdling and keeps the sauce smooth.
• Lemongrass is optional: It adds great flavor, but the dish is still delicious without it.
• Don’t skip the raisins: They add a subtle sweetness that balances the spices.
• Adjust heat: Add cayenne if you prefer a spicier curry.

Looking for more Slow Cooker/Crockpot recipes? Try these!

• Slow Cooker Soy Chorizo Chili
• Slow Cooker Sage and White Bean Soup
• Slow Cooker Sweet Potato Coconut Curry Soup

Helpful Tools:

• Slow Cooker/Crockpot– I imagine you already have a slow cooker if you are looking at this recipe =), but if not, here’s a good one.
• Santoku knife– This is my favorite knife, great for chopping up the lemongrass.

Frequently asked questions:

If you try this recipe, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!

Slow Cooker Thai Yellow Curry (Easy Vegan Recipe)

5 from 12 votes

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Prep Time: 15 minutes minutes

Cook Time: 3 hours hours 45 minutes minutes

Total Time: 4 hours hours

Servings: 8

Author: Christin Russman

This slow cooker Thai yellow curry is a rich, flavorful, and comforting vegan meal made with hearty vegetables, warm spices, and creamy coconut milk. It’s incredibly easy to make—just add everything to your slow cooker and let it do the work.

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Ingredients

• ▢ 15- ounce can chickpeas - garbanzo beans, drained
• ▢ 1   medium orange bell pepper - diced (about  1 cup)
• ▢ 1   medium yellow onion - finely chopped (about  2 cups)
• ▢ 2 medium - or 4 small Yukon Gold potatoes, peeled and diced (about 2 cups)
• ▢ 12 ounces baby carrots - cut into thirds (about 2 cups)
• ▢ 2 teaspoons fresh ginger - minced (or ginger paste)
• ▢ 4   garlic cloves - minced
• ▢ 1 stalk lemongrass* - inner core, chopped and minced very fine (about 2 teaspoons)
• ▢ 2 cups water
• ▢ 1 cup unsalted vegetable broth
• ▢ 1 tablespoon curry powder
• ▢ 1 tablespoon garam masala
• ▢ 1 tablespoon turmeric
• ▢ 1 teaspoon ground cumin
• ▢ 2 teaspoons ground coriander
• ▢ 1 15- ounce can full-fat coconut milk - refrigerated overnight (do not shake can), save liquid
• ▢ 1 cup   frozen sweet peas - no need to thaw
• ▢ 1/2 cup golden raisins
• ▢ 1 teaspoon ground sea salt

For thickening (slurry):

• ▢ 1 tablespoon arrowroot starch/flour - for gluten-free or cornstarch
• ▢ 2 tablespoons water

Instructions

• Add the following ingredients to the slow cooker- chickpeas, orange bell pepper, onion, potatoes, carrots, ginger, garlic, lemongrass, water, vegetable broth, curry powder, garam masala, turmeric, cumin, and coriander. Stir. Cover and cook on high for 3 1/2 hours (or 5 1/5 hours on low heat).
• After the time is elapsed, test the carrots and potatoes to make sure they are almost soft (they will still have a little bite to them).
• Then add the coconut milk (only the cream on top- not the liquid), sweet peas, sea salt, and golden raisins. Stir. Mix 1 tablespoon amaranth powder (or cornstarch) with 3 tablespoons cold water to create a slurry and add to the slow cooker. Stir.
• Set the slow cooker back to Low heat. Cover and cook an additional 15 minutes. Test the potatoes/carrots for doneness (if they aren’t soft, cook an additional 15 minutes) and set slow cooker to Warm. It’s best to let this sit for about 30 minutes before serving so it thickens even more.
• This recipe makes roughly 8 cups curry. The sauce will be a bit thin at first, but will thicken quite a bit over time. Serve over rice and/or with naan bread. Store in an airtight container in the fridge for 3-4 days. 

Notes

• Coconut milk tip: Refrigerating the can overnight allows the cream to separate. Use the thick cream for a richer curry (or use the full can for a thinner version).
• Add coconut milk at the end: This helps prevent curdling and keeps the sauce smooth.
• Lemongrass prep: Remove tough outer layers and finely mince the inner core before adding.
• Don’t skip the raisins: They add a subtle sweetness that balances the spices.
• Adjust thickness: The curry will thicken as it sits. Add reserved coconut liquid or water to thin if needed.
• Storage: Store in an airtight container in the fridge for 3–4 days.

Nutrition

Serving: 1cup | Calories: 243kcal | Carbohydrates: 37.8g | Protein: 7.8g | Fat: 7.7g | Sodium: 505.7mg | Sugar: 11g

Did you make this recipe?Mention @veggie__chick or tag #veggiechick

Update Notes: This post was originally published in December 2017, but was republished with new photos, step by step instructions, tips, and FAQs in September 2019.