Slow Cooker Thai Yellow Curry

February 26, 2015

This Thai yellow curry recipe is so easy in the slow cooker/crockpot. It’s a great weeknight meal and also super healthy- and vegan!

1 small orange pepper, chopped fine (about ½ 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 ½ inch rounds)
1 teaspoon garam masala
½ teaspoon cumin
1 teaspoon turmeric
1 teaspoon coriander
½ to 1 teaspoon ground sea salt
¾ cup vegetable broth
1 15-ounce can light coconut milk
2 tablespoons nutritional yeast (optional)
1 tablespoon fresh ginger, minced
3 garlic cloves, minced
1 stalk lemongrass, inner core, chopped (about 1 teaspoon)
1 cup peas
1 cup golden raisins

Add all ingredients in slow cooker/crockpot. Cook on low for 8-10 hours or high for 4-6 hours. Serve curry over rice with a side of naan bread.
See the full directions on my site

Nutritions

Calories
141

Sodium
291mg
12% DV

Fat
4g
6% DV

Protein
6g
13% DV

Carbs
26g
9% DV

Fiber
7g
29% DV