This curry practically cooks itself in a slow cooker! You’ll love how quick and easy it is to make!
- 1/2 tbsp vegetable oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 cup vegetable broth
- 1 cup full-fat coconut milk
- 1 tbsp red curry paste
- 1 1/2 tbsp soy sauce (gluten-free if needed)
- 1 tbsp coconut sugar (can sub honey, maple syrup…etc.)
- 2 cups pumpkin or butternut squash, peeled and cut into cubes
- 2 cubs sweet potato, peeled and cut into cubes
- 1 can chickpeas, drained and rinsed
- 1 cup spinach
- 3 tbsp crushed peanuts
- cilantro to garnish
- Heat the oil in a pan on medium-high heat, then add the onions and saute for 2-3 minutes.
- Lower the heat to medium and add the garlic, letting cook for another 2 minutes. Remove from the heat.
- Add the vegetable broth, coconut milk, red curry paste, soy sauce, coconut sugar to the slow cooker and mix until combined.
- Next add the onions & garlic, pumpkin, sweet potato and chickpeas mixing everything together.
- Cook on high for 4 hours, or on low for 8 hours.
- 10 minutes before serving, add in the spinach and mix into the curry. Cover and let cook for 10 minutes.
- Serve over rice and top with crushed peanuts and cilantro.
1 1/2 tbsp of soy sauce was about enough for me, but I additionally added a little bit of salt and pepper to the final dish. Saltiness will vary depending on the brand of both & soy sauce you use, so taste and adjust to your liking. Don’t skip out on the crushed peanuts! They add a great layer of flavour and texture to the curry.
- Serving Size: 1 bowl
- Calories: 376
- Sugar: 17g
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 70g
- Fiber: 13g
- Protein: 12g
Keywords: Vegetarian slow cooker recipes, Healthy slow cooker recipes, crockpot curry recipe