This Thai yellow curry recipe is so easy in the slow cooker/crockpot. It’s a great weeknight meal and also super healthy- and vegan!
Hawaii is a place you’ll often hear me talk about in this blog, because it’s a place that has incredibly shaped my life. I spent 6 wonderful years in Honolulu, and when I made the VERY difficult decision to move back to Michigan, I ended up meeting my soon-to-be husband, whose family coincidentally lived in Hawaii. We got married on the island of Kauai and ended up buying a house there, and even though we sold the house in 2013, we still go back every year to visit my husband’s family and my friends. It is a place that will always be near and dear to my heart; a place I hope to return and live someday, at least part time.
Have you even felt like your heart is in 2 places at once; that you truly belong in 2 different places? That’s how I’ve felt ever since I stepped off that place back to Michigan.
So why did I leave, you ask? Well, it came down to a number of things, many of which I won’t get into now, but to sum it up, it was super expensive and I greatly missed my family. Living on a rock in the middle of nowhere wasn’t easy at times, but all in all, it is a great place to live and I highly recommend if you haven’t visited, to go now! I have yet to find a more beautiful place in this world.
In graduate school at University of Hawaii, my class was a mix of all different ethnicities, backgrounds, and life experiences. Even among my small group of friends, we represented Chicago, Vietnam, Brazil, Phoenix, California, South Korea, Germany, Japan, etc. Having that cultural experience around me everyday was something I will never forget. I absolutely fell in love with other cultures, and it really opened my eyes to the world. And of course, one of my favorite memories of living in Hawaii was the Asian food. I tried so many interesting and unique dishes, and was exposed to so many cultural dishes it was amazing. One of my favorite restaurants was the Thai restaurant Phuket Thai. I can’t tell you how many times I’ve been there, and how much I still love that place. I distinctly remember the first time I had curry at this restaurant, and I was immediately hooked. I was a young 23 year old and had no idea that curry could be made with coconut milk and have almost a sweet flavor. It totally changed my thoughts toward ethnic food. This curry recipe was inspired by Phuket Thai’s yellow curry.
I don’t think it could get much easier than these instructions. Add all the ingredients to a slow cooker and turn it on. Seriously, I just love slow cookers and it’s almost magical how it creates such an amazing dish with the push of a button.
I’ve seen other yellow curry recipes where they add tomatoes, but I just can’t get enough of this beautiful yellow color; I couldn’t ruin it with tomatoes. =) I also added golden raisins to give it more of a sweet taste. Love this dish! Aloha!Print
Slow Cooker Thai Yellow Curry (Vegan)
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 8
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 small orange bell pepper, chopped fine (about 1/2 cup)
- 1 medium sweet onion, chopped fine (about 2 cups)
- 2 medium Yukon Gold potatoes, diced into small pieces (about 2 cups)
- 2 cups crinkle cut carrots (or peeled and chopped into 1/2 inch rounds)
- 1 cup frozen peas, thawed
- 1 cup golden raisins
- 3/4 cup vegetable broth
- 1 15-ounce can light coconut milk
- 1 teaspoon garam masala
- 1/2 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1/2 to 1 teaspoon ground sea salt
- 2 tablespoons nutritional yeast (optional)
- 1 tablespoon fresh ginger, minced
- 3 garlic cloves, minced
- 1 stalk lemongrass, inner core, chopped (about 1 teaspoon)
- Add all ingredients in slow cooker/crockpot. Cook on low for 8-10 hours or high for 4-6 hours.
- Serve curry over rice with a side of naan bread.
- Serving Size: 8