Slow Cooker Vegan Red Curry

Prep 15 mins

Cook 7 hours

Total 7 hours, 15 mins

Author Alex Caspero

Yield 4 -6 servings

Slow Cooker Red Curry! Lots of vegetables & chickpeas cooked in a coconut-red curry sauce. Throw everything in the slow cooker and it's ready for dinner when you get home from work! #Vegan & #Glutenfree

Ingredients

• 2 tbsp. red curry paste (I like Thai Kitchen brand)
• 1 cup full fat coconut milk
• 1/2 tbsp. creamy peanut butter
• 2 cups vegetable broth
• 1 tbsp. maple syrup
• 4 scallions, chopped
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 2 cups chickpeas
• 1 cup sliced carrots
• 1 tbsp. freshly minced ginger
• 1 tbsp. soy sauce
• 1 thai chili, thinly sliced (or more if you want more heat)
• 1 tbsp. fresh lime juice
• 3/4 cup rice (I used sprouted blonde rice from Planet Rice)
• 1/3 cup thai basil

Instructions

1. Whisk together the red curry paste with coconut milk and peanut butter until smooth. Place into the base of a slow cooker and add the rest of the ingredients.
2. Cook on low for 6 hours.
3. Stir in 3/4 cup rice. Increase heat to high and cook for 30-45 minutes depending on rice type.
4. Stir in thai basil and serve immediately.
5. As an alternative, decrease vegetable broth to 1 cup, do not add rice to the slow cooker and serve as is or over your favorite grain.