This Red Thai Curry with Sweet Potato, Chickpea and Spinach 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 vegetable curry is packed with vegan,-friendly, plant-based ingredients and can be easily prepared 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!
Ingredients
The ingredients you will need for this Thai curry are:
- sweet potatoes
- canned chickpeas
- spinach
- onion
- garlic
- canned chickpeas
- canned coconut milk
- peanut butter or for a nut-free version use sunflower seed butter or soya butter
- red Thai curry paste
- frozen peas
- lemon juice
- fresh coriander or mint
- vegetable stock
- coconut oil (or replace with dessicated coconut and a few tablespoons of vegetable stock)
Optional garnish:
- fresh herbs such as coriander or mint
- chopped peanuts or cashews
How to prepare
For our slow cooker red Thai curry we use sweet potatoes, chickpeas, and spinach as this combination of vegetables are so good when cooked in a creamy coconutty warmly spiced curry sauce.
Step 1: Set the slow cooker to the high setting while the ingredients are prepped and added to the slow cooker. Add the sweet potato, onion, garlic, canned chickpeas, canned chopped tomatoes, peanut butter, and red Thai curry paste to the slow cooker.
Step 2: Pour in the vegetable stock and season with salt and pepper.
Step 3: Give it a good mix, pop the lid over, and leave to cook for 3 hours and 50 minutes.
Step 4: Next pour in the canned coconut milk, peas, spinach, and season with lemon juice, mint or coriander [cilantro].
Step 5: Pop the lid back on and leave for 10 minutes.
Step 6: Give it a mix 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
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.
FAQ'S
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.Replace the chickpeas with any cooked 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. For a softer kale it can be added to the slow cooker at the beginning of cooking. We sometimes 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 used 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 2-3 teaspoons of dried or pureed garlic paste and 2-3 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 plain or roasted cashews. 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, just ensure that the vegan stock or broth is a gluten-free variety and the red Thai curry paste is also free from gluten ingredients.
This recipe used red curry paste from a jar of Geo Organics Red Thai curry paste. The flavour was not too spicy but nicely 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.
Leftover red Thai curry is perfect for making a red curry soup for next day's lunch. Just add extra liquid such as coconut milk, plant-based milk, or vegetable stock. Also, extra vegetables 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 or some frozen 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.
Yes. We have a similar recipe for stove-top red Thai Curry: Vegan Thai Red Curry.
Vegan Thai Curry garnished with lightly salted peanuts, sliced fresh mint leaves, chives, and red chilli flakes.
More vegan slow cooker curry recipes
We love curries and we love slow cookers so we have a few more family favourite curry recipes to share. Such as this Vegan Thai Red 'beef' Curry (Slow Cooker recipe) and this Slow Cooker Tikka Masala. We also love this Slow Cooker Red Lentil Dal Soup and although not technically a curry this is a nice spicy soup our Slow Cooker Spicy Peanut, Black Bean, and Potato Soup. All recipes use everyday ingredients and are easy to adapt the vegetables to your own preferences. For more deliciously easy Vegan Curry Recipes check out our current collection.
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 Spicy Chickpea Soup.
***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
- mixing spoon
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 tablespoons 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 teaspoons fresh lemon juice
- 2 tablespoons 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 tablespoons 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 teaspoons fresh lemon juice, 2 tablespoons 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
- 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 vegetable stock or more coconut milk and enjoyed as a red Thai curry soup for next days lunch. Any spinach or cooked vegetables 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
Comments
We would love to know how you got on with the recipe so do drop us a comment below. All feedback is very much appreciated. Thanks so much. 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