This Red Thai Sweet Potato, Chickpea and Spinach curry is so easy to prepare within the Slow Cooker or Crock Pot. No fuss, no faff, just good, honest, flavourful, sure-fire family favourite home-cooking. Even better is that energy bills and time standing cooking at the stove can be saved by using the slow cooker. This veggie curry is packed with vegan, plant-based ingredients and can be easily prepped for gluten-free diets.

This Slow Cooker Red Thai Curry is a pleasantly spiced curry and perfect for those who do not enjoy too much spice. Although do add a red chilli or two if extra spiciness is liked. Or please those extra spicy members of the family by adding slices of fresh red chilli to their portion!
What is Thai red curry?
Thai red curry, also known as Kaeng Phet, is a delicious creamy spicy curry that hails from Thailand. It is typically prepared with a coconut milk-based gravy, flavoured with red chilies, and usually includes meat, but vegan and vegetarian versions often include tofu as well as a variety of vegetables.
The red curry paste that serves as the base of the curry is a complex mix of ingredients like garlic, onion, cumin, galangal (or ginger), lemongrass, shrimp paste, black pepper, and coriander [cilantro]. Each ingredient contributes to the balance of flavours - spicy, sweet, aromatic, and slightly tangy.
If you would like to prepare your own authentic red Thai curry paste, you can find a recipe at eatingthaifood.com. The shrimp paste can be omitted or replaced with miso paste, soy sauce, or vegan fish sauce, which can be purchased at most health food or wholefood stores or online, as these replacements will provide the paste with a deeper umami savouriness.
For more information have a look at our main post - Vegan Thai Red Sweet Potato, Broccoli, and Chickpea Curry. And for another delicious Thai curry prepared in the slow cooker check out our Vegan Thai Red 'beef' Curry recipe.
How to prepare slow cooker red Thai curry
For our slow cooker red Thai curry we use sweet potatoes, chickpeas, and spinach as this combination of veggies seems to be the magic trio of curries! They all just taste so good together especially cooked within the creamy coconutty warmly spiced curry sauce.


Set the slow cooker to the high setting while the ingredients are prepped and added to the slow cooker.
Add the thick chunks of sweet potato, onion, garlic, canned chickpeas, canned chopped tomatoes, peanut butter, and red Thai curry paste to the slow cooker.
Pour in the vegetable stock and season with salt and pepper.
Give it all a good mix, pop a lid over and leave to cook for 3 hours and 50 minutes.


Next pour in the canned coconut milk, peas [fresh/frozen/canned], spinach [or a baby leaf mix], and season with lemon juice, mint or coriander [cilantro].
Pop the lid back on and leave for 10 minutes.


Give everything a good stir and season with salt and pepper to taste.
Garnish with crushed peanuts and more coriander or mint if liked.
Optional sides: Serve with rice and naan breads.
Recipe notes and FAQ's
Storing
Leftover curry can be stored within the refrigerator for up to 3 days. Store the curry within a covered container. Or freeze for up to 2-3 months. Thaw the curry within the refrigerator before reheating.
Reheating
Reheat Thai curry by adding leftovers to a non-stick pan and gently bringing to a simmer, lower the heat, and reheat for 2-3 minutes until piping hot.
The red curry sauce will look thick at first but will loosen up as it heats but a little more vegetable stock, coconut milk, or plant-based milk can be stirred through to loosen it up if necessary. Stir frequently while reheating.
Alternatively reheat for a few minutes in a microwave until piping hot.
Yes, there are a few substitutions that can be made:
1. Sweet potatoes can be replaced with pumpkin, acorn squash, butternut squash, cauliflower, broccoli, courgettes [zucchini], vegetable marrow, white potatoes, etc. Although do consider any cooking differences between each veggie and keep an eye on them while slow cooking as some veggies may cook much quicker and others take a little while longer.
2. Not a fan of chickpeas? Replace with any bean such as butterbeans, kidney beans, borlotti beans, or perhaps use a handful of sliced field beans, runner beans, yard long beans, green beans, etc.
3. The spinach can be replaced with another green vegetable such as kale but the kale will require more cooking compared to the spinach so add this to the curry after 3 hours of cooking as kale will require a longer time to cook. For a softer kale it can be added to the slow cooker at the beginning of cooking. We like to add a bag of mixed baby leaf salad [which has mainly spinach but also has watercress and rocket] the type intended for salad, especially if its nearly past its best in the refrigerator!
4. Any type of pea can be added such as frozen, fresh or canned. Or replace the peas with sweetcorn if preferred.
5. Instead of fresh garlic and onion, replace either one or both, with 2 teaspoons of dried or pureed garlic paste and 2 teaspoons of onion powder. Frozen garlic or onion can also be used.
6. For the crushed peanut garnish use either lightly salted peanuts, roasted or toasted peanuts, or plain peanuts. Or for a nut-free curry replace with sunflower seeds or pumpkin seeds. Dry toasting the seeds for a few minutes, in a small non-stick pan along with a sprinkle of salt, adds so much more flavour. Do stir frequently while toasting as they brown quickly.
7. For a nut-free curry, replace the peanut butter with sunflower seed butter, sesame seed butter, or soybean butter.
Yes, absolutely, see above for peanut butter alternatives.
Simply ensure that the vegan stock or broth is a gluten-free variety and the red Thai curry paste is also free from gluten ingredients. That's all that is required to prepare a delicious gluten-free Thai curry.
This recipe used red curry paste from a jar of Geo Organics Red Thai curry paste. The flavour was not too spicy but pleasantly sweet, savoury and fruity with the right amount of spice. Although if you use a red Thai curry paste that is labelled hot or extra hot then the curry will be very spicy, which many people prefer! As with most curries the spice level can be tailored to you and your families preferences. For example add a fresh chilli garnish for those who love extra spice.
Of course, its your curry so tailor it to the spiciness level you prefer.
A few fresh chilli's can be added to the recipe at the beginning of cooking, or add the fresh chilli at the end as a spicy garnish if you have several family members who don't like too much spice but others who do.
A sprinkle of red chilli flakes can add a lot of heat and can be liberally sprinkled over a curry portion for those who like spice!
Leftover red Thai curry is perfect for transforming into a savoury flavour packed Thai curry soup for next day's lunch. Just add extra liquid in the form of more coconut milk, plant-based milk, or vegetable stock or broth.
Also extra veggies can be added to bulk out the soup if trying to stretch out for more portions. Frozen sweetcorn or sliced baby corncobs are a nice addition and will cook quickly while the soup is reheated.
Or add a handful of frozen mixed veggies or more spinach. If you have any leftover stir-fry mix this can be chucked in the soup pot as well!
If more curry flavour is required add an extra tablespoon of red Thai curry paste, if you have any leftover.
For more ideas on repurposing leftover red Thai curry do have a look at the recipe notes and FAQ section for our stove-top Vegan Thai Red Curry.
Yes absolutely. See the link we posted above this question!
If your curry is too hot after preparing it in a slow cooker, there are several ways to tame the heat without compromising the dish's overall flavour:
1. Add more coconut milk: Coconut milk is rich and creamy, and it can help balance out the heat from the chilies, so simply stir in more coconut milk until the heat is at a desired level.
2. Include a sweetener: A little bit of sugar or a natural sweetener like agave syrup can help counteract the spiciness, at first add a teaspoon and then more as required.
3. Add more veggies: Additional vegetables like potatoes, carrots, or bell peppers can absorb some of the heat, but since the curry is already cooked in the slow cooker, you'll need to adjust the cooking time to allow the additional ingredients to become tender. If you taste your curry sauce once it has all been stirred together in the slow cooker, and before you begin to cook it, and you find it too spicy, adding some chopped potatoes can help soak up the spiciness as it cooks!
4. Serve with rice, flatbreads, or naan breads: While this doesn't lessen the heat in the curry itself, serving the spicy curry over rice or with some bread can help mellow the overall spiciness during eating!
5. Squeeze in some lime or lemon juice: Acid can help neutralize the heat so add a few drops of lime or lemon juice and stir well. Although, our recipe does add lemon juice at the end of cooking so this tip is useful for other curry recipes.
6. Plant-based yogurt: A spoonful of vegan yogurt can offer a cooling effect, especially if stirred directly into the curry or serve it on the side.
7. Dilute with vegetable stock or broth: If you're worried about making the curry too creamy or sweet, you can also add extra vegetable stock to dilute the spiciness.
8 Adjust the seasoning: After diluting the curry, you may need to adjust the seasoning by adding a little salt, or some fresh herbs to balance the flavours.
9. Remove spicy ingredients: If you added fresh chilli to the curry, and they are large pieces of chilli within the curry try to remove them from the slow cooker to stop the dish from getting even hotter especially when eating it.

Vegan Slow Cooker Red Thai curry garnished with lightly salted peanuts, sliced fresh mint leaves, chives, and red chilli flakes.
More slow cooker vegan curry and spicy recipes
For more deliciously easy Vegan Curry Recipes check out our collection [more added each week as my family loves curry!]
Although not prepared in the slow cooker we have to mention a few more of our favourite curry recipes especially this Saag Aloo [potato and spinach] and this amazing Tamarind Chickpea Soup which fires the taste buds up with its sweet, spicy and tangy savoury flavours so is perfect for a starter soup for a vegan dinner party.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe

Slow Cooker Red Thai Curry [With Sweet Potato, Chickpeas, and Spinach]
Equipment
- 3-3.5 Litre [3-4 Quarts] slow cooker or crockpot
Ingredients
- 1 tablespoon coconut oil [optional, can be replaced with 1 tablespoon of desiccated coconut plus 2 tablespoons of veggie stock or broth]
- 800 grams sweet potatoes [about 4 medium sized, sliced into thick chunks, peeled if blemished]
- 4 garlic cloves [sliced thin]
- 140 grams onion [1 medium-large, diced]
- 1 can chickpeas [400g can,14oz, drained, or 2 cups cooked]
- 4 tablespoon red Thai curry paste [such as geo Organics brand]
- 1 can chopped tomatoes [400g, 14oz can]
- 60 grams peanut butter [smooth or crunchy]
- 250 mililitres vegetable stock [broth]
Add for last 10 minutes of slow cooking
- 80 grams spinach [or a baby leaf salad mix]
- 160 millilitres canned coconut milk [or use creamed coconut block or coconut milk powder to make up a thick coconut milk]
- 140 grams peas [fresh, frozen, or canned]
- 2 teaspoon fresh lemon juice
- 2 tablespoon fresh mint or coriander leaves
Garnish, optional:
- 5 tablespoons chopped peanuts plain, toasted or lightly salted
- fresh herbs, such as coriander, mint, chives, Thai basil
Instructions
- Set the slow cooker to the high setting while you prepare and add each ingredient.
- Add the sweet potato, onion, garlic, coconut oil, red Thai curry paste, chopped tomatoes, peanut butter, and chickpeas to the slow cooker. Season with some salt and pepper.1 tablespoon coconut oil, 800 grams sweet potatoes, 4 garlic cloves, 140 grams onion, 1 can chickpeas, 4 tablespoon red Thai curry paste, 1 can chopped tomatoes, 60 grams peanut butter, 250 mililitres vegetable stock
- Cook for 3 hours and 50 minutes on the high setting.[If preferred give it a stir about half way through but try not to remove the lid for too long as the heat will escape.]
- Pour in the coconut milk, lemon juice, mint or coriander leaves, along with the peas and spinach. Give everything a good stir and pop the lid back on and leave for 10 minutes.80 grams spinach, 160 millilitres canned coconut milk, 140 grams peas, 2 teaspoon fresh lemon juice, 2 tablespoon fresh mint or coriander leaves
- Season with salt and pepper to taste.
- Optional: Serve with extra fresh herbs and scatter some peanuts over. A sprinkle of red chilli flakes is also nice.fresh herbs, such as coriander, mint, chives, Thai basil, 5 tablespoons chopped peanuts
Notes
- Nutritional information is provided for guidance only as ingredients can vary.
- Data does not include the peanut garnish which is optional.
- Data is for 4 servings, but this curry depending on appetites and sides can serve between 4-6 so smaller servings will yield less calories!
- Store leftovers within the refrigerator for up to 3 days.
- Or freeze for 2-3 months.
- Reheat by gently bringing to a simmer in a non-stick pan or pot, and simmer for 2-3 minutes until piping hot. Stir frequently.
- Leftover curry will look thick before reheating but will thin as the sauce is reheated, but if necessary add extra vegetable stock, coconut milk, or plant-based milk to thin down.
- Serve with rice, naan breads, chapatis, parathas, mango chutney, lime or mint pickle, etc.
- Leftover red Thai curry can be thinned down with a little veggie stock or more coconut milk and enjoyed as a red Thai curry soup for next days lunch. Any spinach or cooked veggies needing used up, including stir-fry mixes, can be added to bulk out the soup into extra portions. For extra flavour add a tablespoon of red Thai curry paste if you have some leftover.
- For a stove-top red Thai curry check out our stove-top Vegan Thai Red Curry.
- For a gluten-free red Thai curry choose a gluten-free vegan stock and gluten-free curry paste. The Geo Organics red Thai curry paste is free from gluten ingredients.
- Allergic to peanuts? Replace the peanut butter with one of the following: sunflower seed butter, sesame butter, or soybean butter.
- Simply dislike peanuts? Use an alternative such as almond or cashew butter.
- For a lighter curry use a lite or reduced fat coconut milk.
- Want to use the low or medium setting for the slow cooker? For the low setting cook the curry for 6-7 hours before adding the additional ingredients [although do check the sweet potato for doneness before adding spinach, peas and coconut milk, and either turn the heat to high to finish the curry off, or increase the time the peas, etc, cook from 10 minutes to about 20-30 minutes to give the potatoes more time to soften].
- For the medium slow cooker setting check the potatoes after 4 ½-5 hours.
- Although do check your own slow cooker guidance on cooking times as they may vary especially for older and more modern slow cookers.
- We used a 3.5 litre slow cooker with a ceramic inner pot.
Nutrition
Prepared this tasty Slow Cooker Red Thai curry? Do share how you got on by leaving us a comment below and clicking the star ratings. Sharing a photo on social media?
Tag us in using @traditionalplantbasedcooking #traditionalplantbasedcooking
So we can admire your good cooking! All the best, Jacq x
Capella Andrean says
hi do you leave it on low for 3 hours 50 or high?
Jacq says
Hi, its cook on high for 3 hours and 50 minutes x