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Slow Cooker Thai Yellow Curry | via veggiechick.com #vegan #glutenfree #oilfree
Gluten Free, Lunch, Main Dishes, Oil free, Slow Cooker, Soups, Stews & Chili, Under 400 calories, Vegan Recipes

Slow Cooker Thai Yellow Curry (Vegan, Gluten Free)

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This (Vegan) Thai Yellow Curry recipe is so easy to make in your slow cooker/crockpot. It’s a great weeknight meal and also super healthy. 

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

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 then 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.

Slow Cooker Yellow Curry via veggiechick.com #vegan

So why did I leave, you must be wondering? Well, it came down to a number of things, but the greatest reasons were- it was super expensive and I REALLY 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, GO NOW! =)

In graduate school at the 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, and Japan. Having that cultural experience around me everyday was something I will never forget.

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 Thai yellow curry there, and I was immediately hooked. This curry recipe was inspired by Phuket Thai’s yellow curry.

To make this Slow Cooker Yellow Curry dish, add the following ingredients to the slow cooker- chickpeas, orange bell pepper, sweet onion, potatoes, carrots, ginger, lemongrass, water, vegetable broth and all spices. Cook on high for 3 1/2 hours.

After 3 1/2 hours, test the carrots and potatoes to make sure they are soft. If not, let cook for an additional 15-30 minutes.

Next, add the coconut milk (only the cream- not the liquid), frozen sweet peas, sea salt, golden raisins and stir. Mix 1 teaspoon of amaranth powder or cornstarch with cold water and add to the slow cooker. Stir.

Then turn the slow cooker to warm and let sit for 15 minutes or so to thicken. Serve over rice with naan bread.

Note: these photos were taken immediately after cooking. This sauce will thicken more as it sets, and after refrigerated. Store in an airtight container in the fridge for 3-4 days.

Overhead view of 2 bowls of thai yellow curry with vegetables.

Love this dish! Aloha!

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Slow Cooker Thai Yellow Curry (Vegan)

Slow Cooker Thai Yellow Curry | via veggiechick.com #vegan #glutenfree #oilfree

This (Vegan) Thai Yellow Curry recipe is so easy to make in your slow cooker/crockpot. It’s a great weeknight meal and also super healthy. 

  • Prep Time: 15 minutes
  • Cook Time: 3 1/2 hours
  • Total Time: 3 hours 45 minutes
  • Yield: 8 1x
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: Thai
Scale

Ingredients

  • 15 ounce can chickpeas, drained
  • 1 small orange bell pepper, diced (about 1 cup)
  • 1 medium sweet onion, finely chopped (about 2 cups)
  • 2 medium Yukon Gold potatoes, diced (about 2 cups)
  • 2 cups baby carrots, cut into thirds (about 12 ounces), or full carrots, peeled and chopped into 1/2 inch rounds
  • 1 teaspoon fresh ginger, minced (or ginger paste)
  • 3 garlic cloves, minced
  • 1 stalk lemongrass, inner core, chopped (about 2 teaspoons)
  • 2 cups water
  • 1 cup unsalted vegetable broth
  • 1 tablespoon curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 2 teaspoons turmeric
  • 2 teaspoons coriander
  • 1 15-ounce can full fat coconut milk, refrigerated overnight or at least a few hours (do not shake can, only use cream from top can- not liquid)
  • 1 cup frozen sweet peas, no need to thaw
  • 1/2 cup golden raisins
  • 1/2 to 1 teaspoon ground sea salt
  • 1 teaspoon arrowroot powder or cornstarch

Instructions

  1. Add the following ingredients to the slow cooker– chickpeas, orange bell pepper, sweet onion, potatoes, carrots, ginger, lemongrass, water, vegetable broth and all spices. Cook on high for 3 1/2 hours.
  2. After 3 1/2 hours, test the carrots and potatoes to make sure they are soft. If not, let cook for an additional 15-30 minutes.
  3. Then add the coconut milk (only the cream- not the liquid), frozen sweet peas, sea salt, golden raisins, and stir. Mix 1 teaspoon of amaranth powder or cornstarch with cold water and add to the slow cooker. Stir.
  4. Then turn the slow cooker to warm and let sit for 15 minutes or so to thicken. Serve over rice and naan bread.
  5. Serve this yellow curry over rice and/or with naan bread. *Sauce will thicken as it sits and after refrigerated. Store in an airtight container in the fridge for 3-4 days.

Nutrition

  • Serving Size: 1 cup
  • Calories: 227
  • Sugar: 9.5
  • Sodium: 388.5
  • Fat: 7.6
  • Carbohydrates: 34.5
  • Protein: 7.4

Keywords: slow cooker yellow curry, slow cooker vegan curry

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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