Easy Slow Cooker Thai Red Vegetarian Curry
Easy Slow Cooker Thai Red Vegetarian Curry is super easy and healthy to boot. Warm, spicy, rich and creamy it's bright flavours are extremely moreish and a huge family favourite.
Servings 6
Calories 506kcal
Ingredients
- 400 grams coconut milk
- 400 grams chopped tomatoes
- 400 grams tinned chickpeas
- 400 grams kidney beans in chilli sauce
- 100 grams crunchy peanut butter
- 1 kg sweet potatoes peeled and chopped
- 1 lime juiced
- 80 grams thai red curry paste
- 4 tbsp soy sauce
Instructions
- Firstly I do usually empty the coconut milk into a jug or bowl and mix the coconut cream mostly into the coconut milk with a fork. But that's as energetic as it gets.
- Place all ingredients in the slow cooker and stir through
- Cook on high for 3 hours /5 hours on Low or until the sweet potato is cooked. There is a danger of the sweet potato overcooking and becoming too soft.
- Also different slow cookers cook differently so I recommend using a fork to check how that sweet potato is cooking.
- Mix through and serve.
Notes
- To make this recipe in your oven then cook in a covered casserole dish for an hour at 180 C/350F/Gas Mark 4
- Add in vegetables to suit what you have in your fridge or what you would like to use up. Veg like sugar snap peas or broccoli obviously take less time so throw them in closer to the end of the cooking time.
- Add chilli flakes etc to add extra heat if you like to go extra hot to trot.
- Store left overs in the fridge covered and reheat till piping hot.
- Add in chicken breasts or thighs to make this recipe non vegetarian.
- Leftovers can be frozen but the sweet potato may lose it's texture and go slightly mushy when thawed.
Nutrition
Calories: 506kcal | Carbohydrates: 75g | Protein: 18g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 872mg | Potassium: 1333mg | Fiber: 17g | Sugar: 13g | Vitamin A: 25847IU | Vitamin C: 17mg | Calcium: 159mg | Iron: 8mg