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Crockpot Vegetable Curry

Irresistible Crockpot Vegetable Curry for Effortless Weeknight Dinners

Enjoy a delightful Crockpot Vegetable Curry, effortlessly prepared with fresh ingredients, perfect for a healthy dinner.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 tablespoons Olive Oil Substitute with coconut oil for a tropical flavor.
  • 1 medium Onion, chopped Use shallots for a milder taste.
  • 3 cloves Garlic, minced Fresh garlic is recommended.
  • 1 tablespoon Ginger, minced Fresh is preferable for flavor intensity.
For the Vegetables
  • 1 Bell Pepper, chopped Any color works.
  • 2 Carrots, sliced Use parsnips for a unique twist.
  • 1 Zucchini, chopped Substitute with yellow squash if needed.
  • 1 cup Cauliflower, florets Broccoli can serve as an alternative.
  • 1 cup Spinach, fresh or frozen Kale can be used for a heartier green.
For the Liquid & Seasoning
  • 1 can (14 oz) Coconut Milk Use almond milk for a lighter version.
  • 1 can (14 oz) Diced Tomatoes Fresh tomatoes can replace canned.
  • 2 tablespoons Red Curry Paste Adjust quantity to taste.
  • 1 tablespoon Soy Sauce or Tamari Use tamari for a gluten-free option.
  • 1 teaspoon Ground Cumin Caraway seeds are a less common substitute.
  • 1 teaspoon Turmeric Can be omitted if unavailable.
  • 1 teaspoon Salt Adjust according to dietary needs.
  • 0.5 teaspoon Black Pepper White pepper may serve as a subtler alternative.

Equipment

  • Crockpot
  • Skillet

Method
 

Step-by-Step Instructions
  1. Begin by chopping the onion, garlic, ginger, bell pepper, carrots, zucchini, and cauliflower into bite-sized pieces. Set aside.
  2. In a skillet over medium heat, heat olive oil. Add the chopped onions and stir for 3-4 minutes until translucent. Incorporate garlic and ginger, cooking for an additional minute.
  3. Transfer the sautéed aromatics into your Crockpot. Add bell pepper, carrots, zucchini, and cauliflower. Stir well.
  4. Pour in the coconut milk and diced tomatoes, mixing until well incorporated.
  5. Add red curry paste, soy sauce or tamari, cumin, turmeric, salt, and black pepper. Stir to combine.
  6. Cover the Crockpot and set to cook on high for 4 hours or low for 6-8 hours.
  7. In the last 15 minutes, stir in spinach until wilted.
  8. Taste and adjust seasonings before serving. Serve warm, garnished with cilantro, lime wedges, or sesame seeds.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 15gSodium: 700mgPotassium: 850mgFiber: 8gSugar: 10gVitamin A: 3500IUVitamin C: 70mgCalcium: 50mgIron: 2mg

Notes

Feel free to experiment with vegetables for a personal touch.

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