Slow Cooker Thai Curry | Slow Cooker Vegetarian

Light coconut milk gives this Thai style slow cooker entree a touch of sweetness, which I find combines beautifully with the red curry paste, Yukon gold potatoes, cauliflower, chickpeas and chunks of butternut squash and other seasonal vegetables.

If you have a slow cooker and a programmable rice cooker that you can set to have the rice cooked and ready for when you get home, this model has a keep warm mode too, then delicious curry recipes such as this one are going to become regular treats in your house too.  

Cook on low for 6-7 hours

Slow Cooker Thai Curry | Slow Cooker Vegetarian

1 can (14 oz) light coconut milk
1/4 cup all-purpose flour
1-1/2 Tbsp red curry paste
1 large onion, chopped
4 small Yukon gold potatoes (8 oz), quartered
4 cups butternut squash cut to bite size cubes
4 cups cauliflower florets bite size
1 can (15 oz) chickpeas drained and rinsed
1 red bell pepper, cut into large pieces
1 cup frozen peas thawed (best added warmed through at the last minute)
3 cups cooked basmati rice
Garnish: fresh shredded cilantro

• Add coconut milk, flour and curry paste in the based of a 3-1/2 quart or larger slow-cooker and whisk to a smooth consistency.
• Stir in vegetables (except peas) and combine well to coat the vegetables in the liquid..
• Cover and cook on low 6 to 7 hours until vegetables are tender. 
• Stir in peas, cover and let sit 5 minutes. 
• Serve over rice; garnish with shredded cilantro.

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More great, tasty, easy slow cooker recipes and slow cooker reviews are on my website - enjoy!