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Slow Cooker Yellow Curry via veggiechick.com #vegan
Gluten Free, Lunch, Main Dishes, Oil free, Slow Cooker/Instant Pot, Soups, Stews & Chili, Under 400 calories, Vegan Recipes

Slow Cooker Thai Yellow Curry (Vegan, Gluten Free)

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! 

Slow Cooker Yellow Curry via veggiechick.com #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.

Slow Cooker Yellow Curry via veggiechick.com #vegan

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.

Slow Cooker Yellow Curry via veggiechick.com #vegan

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!

Slow Cooker Yellow Curry via veggiechick.com #vegan

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Slow Cooker Thai Yellow Curry (Vegan)

5 from 1 reviews

  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 8

Ingredients

  • 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)

Instructions

  1. Add all ingredients in slow cooker/crockpot. Cook on low for 8-10 hours or high for 4-6 hours.
  2. Serve curry over rice with a side of naan bread.

Nutrition

  • Serving Size: 8

Hi, I’m Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you.

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41 Comments

  • I love curry!! I just made one very similar to this the other night. Such a delight:)

    Reply
    • I do too! Lately I’m on a big curry kick! =)

      Reply
      • Sorry, I know this is silly..but first, thanks for the recipe…second, I am 38 years old and have never met anyone else who spells their name the same…so cheers!
        Christin
        🙂

        Reply
        • Ha! Me either!! It’s a pretty rare occurrence to see it spelled our way. It drives me crazy- everyone wants to add an “e” or an “a” at the end! Haha I love the unique spelling though. =) Thanks for reaching out.

          Reply
  • You’re making me want to hop onto a plane and head straight to Hawaii! I’ve only been there once, but it was love at first sight; quite possibly the best vacation of my life. This curry looks delicious too, I’ll pin it for when I need a make-ahead dinner. Thanks for sharing!

    Reply
    • Oh I know, I just LOVE Hawaii if you couldn’t tell!! Haha My husband and I are going back in November- can’t wait!! Thanks for stopping by! =)

      Reply
  • I was on the hunt for a dinner my husband could make while I was doing a piano event one Sunday… and i decided on this. He never cooks. But our dinner was fabulous. Even better.. the leftovers! The golden raisins are a nice touch. Thanks so much for this recipe! It’s going in my binder of “favorites” 🙂

    Reply
    • Yay! Thank you! 😉

      Reply
  • My littlebrother and I made this this morning. It’s cooking in the crockpot right now and so far the house smells really good! I think it will be really yummy! I’ll let you know how it tastes after dinner

    Reply
    • Thanks Jen! I hope you enjoyed it. =)

      Reply
  • This recipe looks delicious and I’m super excited to try it out on the fam this week! One question, in your beautiful photos, it looks like there are chickpeas?

    Reply
    • Hi Melissa, thanks so much! I just noticed that when I updated the text in this recipe, the chickpeas somehow got deleted! Thanks for the heads up; I’ve made the revision. Enjoy! =)

      Reply
  • Is there no curry in this recipe? I am new to cooking and my vegetarian friends are coming over. I have to figure out what to make for lunch. I know very little about curries, but it usually has curry powder in it? The recipe looks yummy – even to this carnivore – I just don’t want to mess it up.

    Reply
    • Hi Kelly, technically there is no curry in the recipe. Garam masala is often used in the place of curry in Indian cooking, but you could definitely add curry powder and I’m sure it would be great! You could also add meat if you choose. I hope that helps! =)

      Reply
  • Hi this looks ABSOLUTELY delicious!!! I want to make this as soon as possible, but I was wondering if i could use curry powder instead of Garam Masala? Or would it taste different/worse? Thanks so much! 🙂

    Reply
    • Hi Amanda! I haven’t tried it and it may not taste exactly the same, but I would guess that it would still taste really good!! =)

      Reply
  • I just made a double batch to serve some and to freeze some as individual portions for snacks and lunches. Smells and tastes delicious and it is a hit with my teen boys. I added a block of tofu that needed to be used otherwise made it according to instructions. I needed to put it in a large pot so I slow-cooked it in the oven.

    Reply
    • Thanks Susan!! So glad you loved it. =)

      Reply
  • Does this call for an orange bell pepper or a habanero pepper?

    Reply
    • Bell pepper =)

      Reply
  • This looks amazing! There are two things (okay more than that) I am all about: curries, and recipes that are disability friendly (which many slow cooker and one pot recipes are, or recipes with few ingredients, or that are cheap, or where most of the work can be done with the help of pre-chopped ingredients, a blender, or a food processor – is basically my definition, sorta, but I imagine you get the idea).
    Do you have any off the top of your head recipes or ideas or resources or links for disability-friendly vegan recipes?
    I’m working on gathering them up for obvious reasons – so I can easily become more and more vegan without falling into malnutrition (I have two GI disorders, so this is a serious concern) because everything’s too difficult or too expensive (but also without have to result to “Oh you’re disabled, eat some plain rice and beans, or raw fruits and veggies and nuts!” Y’know? Like I’ve loved the two overnight oats recipes I’ve tried, and banana nice creams, and smoothies, a couple sandwiches I’ve tried, but I haven’t had fantastic success with -meals-, often because of the aforementioned issues.
    Anyway sorry for rambling and thanks for reading! And if you don’t have anything, that’s okay! I’m just asking around to see just in case, so don’t feel obligated! 🙂

    I appreciate you, and all vegan bloggers (or bloggers who happen to also blog vegan recipes)! <3

    Reply
    • Hi Sunshine! Thanks for your thoughtful message. I do have a post for “10 Easy Vegan Dinners” here…. https://veggiechick.com/10-easy-vegan-dinners/
      You can also search on my site for the word “easy” and probably come up with a bunch more that could work for you. I do tend to try to make most of my recipes on the easy side, which I think would be disability friendly. I also love the site minimalistbaker.com- have you tried that site out? There’s some great stuff there. =)

      Reply
  • Can I leave out the lemongrass? Its the only thing I don’t have on hand….

    Reply
    • Hi Candi, yes I’m sure it would still be good without the lemongrass. =)

      Reply
  • Can you freeze this curry to eat a few days/week later? Any concerns about freezing coconut milk?

    Reply
    • Hi Kelsey, yes, I’ve frozen soups with coconut milk in the past and it worked out fine. I hope you enjoy it. =)

      Reply
  • Made this tonight and my whole family loved it! Thanks for the great recipe!

    Reply
    • That’s so great to hear Dahviya. Thanks so much! =)

      Reply
  • What would you estimate a serving size to be? 1 cup? 2/3 a cup?

    Reply
    • Hi Andy, I’m going to have to make this again to be sure, but my guess would be around 3/4 cup. =)

      Reply
  • As an octogenerian whose diet was not healthy during World War II when we used ration stamps, saved our meat drippings and ate what was available, I have transformed into a healthy eater and your vegan recipes are very appealing to me. My doctor wants to trade his cholesterol numbers for mine. Keep up the good work!

    Reply
    • That’s awesome Dee! I hope you enjoy my recipes. Thanks! =)

      Reply
  • This looks amazing! If I wanted to add chicken, would I just add it raw at the beginning of cooking? Would I need to adjust liquids?

    Reply
    • I have never tried adding chicken. I don’t want to give you the wrong advice, sorry I’m not sure! =)

      Reply
  • Hi Christin,

    I was looking up “Thai curry slow cooker recipes” and I came upon this blog. Normally I don’t read these kinds of blogs and just skip to the recipe. But after I saw a picture of Honolulu I decided to read. And funny enough we have a lot in common!

    I currently live in NYC but I grew up in Honolulu, Hawaii. I miss Hawaii and my family and childhood friends a lot. And of course, I miss the amazing Asian cuisine! While NYC has some great food, nothing compares to the Asian food in Hawaii. Also, I couldn’t help but smile when you mentioned Phuket Thai. That’s my favorite restaurant of all time and they have the best Thai food ever. I always compare my Thai food to Phuket Thai! And fun fact, I worked at Phuket Thai (McCully) as a waitress in high school! We may have run into each other at one point. I assume you went to the McCully location as you were a student at UH. Phuket Thai also changed my mind about curry so I thought it was cool that you had the same experience

    Sadly, the McCully location closed but the Ward and Mililani location are still open. Thank you for sharing this amazing recipe. I’m excited to try it out and hopefully it will take me back! I know this was a long comment but I just got excited to read about someone with a similar experience.

    Best,
    Z

    Reply
    • Hi Z!! How cool we both lived in Honolulu and even cooler that we both frequented Phuket Thai on McCully! I was there a lot so yes, we probably crossed paths and didn’t even know it. =) I’ve also been to the one near Ala Moana. I really miss their yellow curry- I’ve had nothing close to it on the mainland. My other fave restaurant is Olive Tree next to the Kahala mall- have you been? My husband and I have actually changed our plans to visit Oahu just for that restaurant- ha! =) Anyway, great to connect with you and please keep in touch. Aloha. =)

      Reply
  • This came out really bad! All I did was substitute sweet potatoes instead of regular potatoes.

    Reply
    • Hmm, I’m not sure…Maybe subbing for sweet potatoes made it more mushy? I’ve only tried it with regular potatoes. =)

      Reply
  • I was so excited to try this recipe, and have been thinking about it cooking away all day while I was at work….but I just got home and am so disappointed…the coconut milk curdled and the whole dish looks so unappetizing! If I ever try this recipe again, I will wait to put the coconut milk in until about an hour before it’s done…

    Reply
  • I just did this for a big group, doubling the recipe, and it turned out beautifully. Thank you! I’m so sorry it didn’t work for everyone–it was a big hit with my family. We’ll definitely make it again. 🙂

    Reply
    • Thank you Alison, I’m so glad you liked it! =)

      Reply

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