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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)

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. 

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

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.

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

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

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 amaranth 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

 

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...

50 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
    • do I have to use coconut milk? can I try almond or cashew milk?

      Reply
      • Hmm I haven’t tried that. Honestly, I don’t think it would have the same creamy coconut-y taste common in most curries. =)

        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
  • 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
  • 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
  • Didn’t work for me. The coconut overwhelmed all the other flavours and nothing – including cornflour and reducing on the hob – would make it thicken up. Ended up with a very bland soup. A shame as this looked like it would be really nice.

    Reply
    • Sorry to hear that Jay. I’ve made it twice in the last couple days (for a video shoot) and I really love it mixed with some rice and a side of naan. It’s definitely thin when it stops cooking but it really thickens up over time. Did you use the thick coconut cream and not the liquid, as noted in the recipe? I’m also not sure how it could be bland with all the spices! =)

      Reply
  • Would the ingredients get too mushy if I let it sit on low for double the time listed? I have longer work days to leave it on high for 3 1/2 hours

    Thanks

    Monica

    Reply
    • Hi Monica, I haven’t tried it but it may get a little mushy throughout the day. Just make sure you don’t add the coconut milk until later in the cooking process. =)

      Reply
  • The first time I printed out this recipe on 11/20/2017 it was different (and delicious).

    My family absolutely loves it. So when I went back to your site, I noticed changes.

    For example. you now add curry powder and garam masala. I thought that curry powder was already a British version of Garam Masala.

    I am sure it is still delicious, but why the changes? It was wonderful the way it was:)

    Thanks so much. I am also disabled like one of the posters above and recipes like these are a lifesaver.

    Sarah

    Reply
    • Thanks Sarah, you are so kind. I did update the recipe after making it a couple times and adjusted it a little based on some other reader experiences. You can certainly use Garam Masala instead of curry powder! Anyway, I’m so glad you love it and I hope you love the new version as well, as it’s not much different than the previous one. I’d love for you to let me know what you think. =)

      Reply
  • Can I make on stove instead?

    Reply
    • Hi Kat, yes I believe this would work well on the stove. I wouldn’t boil it too much though, or the coconut milk will curdle. It might take awhile to simmer but I imagine it would still be good. =)

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

    Reply
    • Thanks Brian! =)

      Reply

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