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Slow Cooker Thai Yellow Curry (Vegan, Gluten-Free)

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This Slow Cooker Thai Yellow Curry recipe is so easy to make in your slow cooker/crockpot! It’s also super healthy with nutritious veggies, and will provide enough leftovers for your busy week.

Thai yellow curry with veggies in a white bowl with cilantro garnish

I will never forget the first time I had Thai yellow curry. I was in my early 20’s living in Hawaii, and had never really been exposed to a lot of ‘ethnic’ foods growing up in a town of 3,000 people in rural Michigan. But one bite in and I was immediately hooked!

Thai yellow curry has been one of my very favorite dishes ever since, and it’s a dream come true that it’s generally an easy dish to order vegan at restaurants. Or, you can make it yourself in your slow cooker– one of the coolest inventions ever, don’t you agree?

How to make this Slow Cooker Thai Yellow Curry:

To begin, get out your slow cooker and add the following ingredients (STEP 1 below)– chickpeas, orange bell pepper, onion, potatoes, carrots, ginger, garlic, lemongrass, water, vegetable broth, curry powder, garam masala, turmeric, cumin, and coriander. Stir (STEP 2).

Ingredients for Thai Yellow Curry in a slow cooker.

Cook on high for 3 1/2 hours (or 5 1/5 hours on low heat).

After the time has elapsed, test the carrots and potatoes to make sure they are almost soft. They should still have a little bite to them, as we’ll be cooking them a little longer in a later step. (STEP 3). 

Next add the coconut milk (only the cream from the top of the can- not the liquid- see tip in Notes section of recipe card for how to use remaining liquid), the frozen sweet peas, sea salt, and golden raisins. Stir, then mix 1 tablespoon of amaranth powder or cornstarch with 3 tablespoons cold water and add that to the slow cooker (STEP 4). Stir all together until blended (STEP 5).

3 images showing adding ingredients to a Thai yellow curry in a slow cooker.

Turn 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) then turn the slow cooker to Warm. 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.

Serve this yellow curry over rice and/or with naan bread (or Herbed Flatbread) and garlic sauce. I prefer the Garlic Sauce from Trader Joe’s, though use sparingly as it’s packed with oil.

Store in an airtight container in the fridge for 3-4 days. This recipe makes 8 servings, roughly 1 cup each serving.

Thai Yellow Curry made in a slow cooker with fresh vegetables.

Tips for making this Slow Cooker Curry:

  • For this recipe, it’s best to add the coconut milk in at the END of the cooking process. If you add it earlier, and it gets too hot, it may curdle which isn’t desirable.
  • Lemongrass gives a nice flavor, but if you don’t have it on hand, don’t worry. It’s still good without.
  • To chop the lemongrass, you’ll want to 1) remove the tough outer leaves, 2) cut off the bulb/stem, 3) slice, and 4) chop fine using a sharp knife OR a food processor. I find a knife works great; just make sure you mince it very fine.
  • I HIGHLY recommend the golden raisins, which add just a touch of sweetness to this dish.

Sides/Substitutions:

  • I suggest serving this curry with a side of coconut rice (cook rice with coconut milk instead of water- yum!), naan bread, and if you have a Trader Joe’s near you, I HIGHLY recommend spreading their Garlic Sauce on toasted naan bread.
  • If you want to turn up the heat, add a bit of cayenne pepper to the slow cooker.
  • This dish is also good with some chopped cilantro, or a bit of lime juice added before serving.
Thai Yellow Curry in 2 bowls with rice and bread on the side.

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

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.

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!

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Slow Cooker Thai Yellow Curry (Vegan, Gluten Free)

Thai Yellow Curry in a white bowl with veggies

This Slow Cooker Thai Yellow Curry recipe is so easy to make in your slow cooker/crockpot! It’s also super healthy with nutritious veggies, and will provide enough leftovers for your busy week.

  • Author: Christin McKamey
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 45 minutes
  • Total Time: 4 hours
  • Yield: 8 1x
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: Thai
Scale

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
  • 1 tablespoon arrowroot starch/flour (for gluten-free) or cornstarch

Instructions

  1. 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).
  2. 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).
  3. 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 and add to the slow cooker. Stir.
  4. 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.
  5. 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

  • After refrigerating, the curry will thicken quite a bit. You can save the remaining liquid from can of coconut water to thin, if desired.
  • *To chop the lemongrass, you’ll want to 1) remove the tough outer leaves, 2) cut off the bulb/stem, 3) slice, and 4) chop fine using a sharp knife OR a food processor. I find a knife works great; just make sure you mince it very fine.
  • I HIGHLY recommend the golden raisins, which add just a touch of sweetness to this dish.
  • For this recipe, it’s best to add the coconut milk in at the END of the cooking process. If you add it earlier, and it gets too hot, it may curdle which isn’t desirable.
  • I suggest serving this curry with a side of coconut rice (cook rice with coconut milk instead of water- yum!), and if you have a Trader Joe’s near you, I HIGHLY recommend spreading their Garlic Sauce on toasted naan bread. YUM.
  • If you want to turn up the heat, add a bit of cayenne pepper to the slow cooker.
  • This dish is also good with some chopped cilantro, or a bit of lime juice added before serving.

Nutrition

  • Serving Size: about 1 cup
  • Calories: 243
  • Sugar: 11
  • Sodium: 505.7
  • Fat: 7.7
  • Carbohydrates: 37.8
  • Protein: 7.8

Keywords: slow cooker yellow curry, slow cooker vegan curry, thai yellow curry, crockpot yellow curry

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.

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. Read more...

56 Comments

  • I commented a few weeks ago and just wanted to let you know, it’s my toddler’s third birthday tomorrow and this is the meal she requested! This will be a family favourite for years to come. Great fresh and even better the next day.

    Reply
    • Aww that is so sweet. Thank you for letting me know Elsa! This made my day. =) =) =)

      Reply
  • This is a great meal. Thank you. Love it so much.

    Reply
    • Yay, thanks Shane!!! =)

      Reply
  • Made this recipe for the first time yesterday and we already ate the entire batch! toddler approved, AND I’m not gonna lie, I ate it for breakfast today. I’ve got a double batch in the crocpot right now. BRAVO!

    Reply
    • Wow thank you Elsa!! So happy you loved it. =)

      Reply
  • Tried this one on the weekend – on a campfire on the Murray River (Aus)
    Yummo!

    Reply
    • Thanks Brian! =)

      Reply
  • Hi Christin,

    I don’t normally write bloggers about substitutions, but why would you use the cream-only of the coconut milk instead of just a can of coconut cream? Am I missing something?

    Reply
    • Hi Lexie, you could do that too. =) A common practice with many recipes is to use just the cream part of the coconut milk can, as coconut cream is a little harder to find and many people have coconut milk on hand. Refrigerating the can helps it to separate so you can just use the cream. I hope that helps. Thanks!

      Reply
  • Hello,
    Can I still make this recipe if I don’t have any lemongrass on hand? Or what would be a good substitute for that? Thank you!

    Reply
    • Hi Anna, I think it would still be good without! =)

      Reply

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