Slow Cooker Thai Yellow Curry

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 15 minutes
• Yield: 8

 

Ingredients

• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 small orange bell pepper, chopped fine (about 1/2 cup)
• 1 medium sweet onion, chopped fine (about 2 cups)
• 2 medium Yukon Gold potatoes, diced into small pieces (about 2 cups)
• 2 cups crinkle cut carrots (or peeled and chopped into 1/2 inch rounds)
• 1 cup frozen peas, thawed
• 1 cup golden raisins
• 3/4 cup vegetable broth
• 1 15-ounce can light coconut milk
• 1 teaspoon garam masala
• 1/2 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon coriander
• 1/2 to 1 teaspoon ground sea salt
• 2 tablespoons nutritional yeast (optional)
• 1 tablespoon fresh ginger, minced
• 3 garlic cloves, minced
• 1 stalk lemongrass, inner core, chopped (about 1 teaspoon)

 

Instructions

1. Add all ingredients in slow cooker/crockpot. Cook on low for 8-10 hours or high for 4-6 hours.
2. Serve curry over rice with a side of naan bread.

 

Nutrition

• Serving Size: 8

Tags: asian, crockpot, curry, easy, ethnic, healthy, quick, slow cooker, thai, yellow curry