Slow Cooker Thai Yellow Curry (Easy Vegan Recipe)
PinServings: 8
This slow cooker Thai yellow curry is a rich, flavorful, and comforting vegan meal made with hearty vegetables, warm spices, and creamy coconut milk. It’s incredibly easy to make—just add everything to your slow cooker and let it do the work.
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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
For thickening (slurry):
- 1 tablespoon arrowroot starch/flour - for gluten-free or cornstarch
- 2 tablespoons water
Instructions
- 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 to create a slurry 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.
Notes
- Coconut milk tip: Refrigerating the can overnight allows the cream to separate. Use the thick cream for a richer curry (or use the full can for a thinner version).
- Add coconut milk at the end: This helps prevent curdling and keeps the sauce smooth.
- Lemongrass prep: Remove tough outer layers and finely mince the inner core before adding.
- Don’t skip the raisins: They add a subtle sweetness that balances the spices.
- Adjust thickness: The curry will thicken as it sits. Add reserved coconut liquid or water to thin if needed.
- Storage: Store in an airtight container in the fridge for 3–4 days.
Nutrition
Serving: 1cup | Calories: 243kcal | Carbohydrates: 37.8g | Protein: 7.8g | Fat: 7.7g | Sodium: 505.7mg | Sugar: 11g
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