Slow Cooker Red Thai Curry [With Sweet Potato, Chickpeas, and Spinach]
Course: Dinner
Cuisine: Thai
Prep Time: 15 minutesminutes
Cook Time: 4 hourshours
Total Time: 4 hourshours15 minutesminutes
Servings: 4- 6 [depending on appetites and sides!]
Calories: 574kcal
Author: Jacq
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.
1tablespooncoconut oil[optional, can be replaced with 1 tablespoon of desiccated coconut plus 2 tablespoons of veggie stock or broth]
800gramssweet potatoes[about 4 medium sized, sliced into thick chunks, peeled if blemished]
4garlic cloves[sliced thin]
140gramsonion[1 medium-large, diced]
1canchickpeas[400g can,14oz, drained, or 2 cups cooked]
4tablespoonred Thai curry paste[such as geo Organics brand]
1canchopped tomatoes[400g, 14oz can]
60gramspeanut butter[smooth or crunchy]
250mililitresvegetable stock[broth]
Add for last 10 minutes of slow cooking
80gramsspinach[or a baby leaf salad mix]
160millilitrescanned coconut milk[or use creamed coconut block or coconut milk powder to make up a thick coconut milk]
140gramspeas[fresh, frozen, or canned]
2teaspoonfresh lemon juice
2tablespoonfresh mint or coriander leaves
Garnish, optional:
5tablespoonschopped peanutsplain, 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.
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.
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 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.