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Thai Yellow Curry in a white bowl with veggies

Slow Cooker Thai Yellow Curry (Vegan, Gluten Free)

5 from 10 votes
Prep Time: 15 minutes
Cook Time: 3 hours 45 minutes
Total Time: 4 hours
Servings: 8
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.


  • 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


  • 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).
  • 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).
  • 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.
  • 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.
  • 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. 


  • 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.


Serving: 1cup | Calories: 243kcal | Carbohydrates: 37.8g | Protein: 7.8g | Fat: 7.7g | Sodium: 505.7mg | Sugar: 11g
Did you make this recipe?Mention @veggie__chick or tag #veggiechick