Vegetable Coconut Curry in a Slow Cooker

Hey guys! Do you ever feel like you just can’t get it together? Yeah, I am definitely having one of those weeks. My back brace finally came off last week, and the doc told me to slowly get back at my normal activities, which I obviously translated to “do all the things”. I’m learning the difference between uncomfortable and stop doing that, sometimes backing off a bit is required so that you can progress deeper into life. With 2 back surgeries within 9 months, I am developing my new normal. *sigh*

Meanwhile, in my kitchen, I am excited to finally be able to share this recipe with you. My husband is not an adventurous eater; if he can’t identify it, hasn’t eaten it before, he is very hesitant to step out of his food box. I am the exact opposite; I will literally try just about anything and with a few exceptions, I like every thing I try. Indian food has always been a favorite, but not something the hubby has been willing to try. 

What I usually do is try to find recipes that are close to what you find in a traditional ethnic restaurant and duplicate it. Dong this allows me to customize it to suit his very picky taste buds and he’s more willing to try it. This coconut curry suits the purpose perfectly. The house smells amazing while the slow cooker does all the work, and the husband almost always comments on how great dinner smells. The original calls for 2 pounds of chicken breast, but I have slowly omitted the meat from it completely. However, if you really like meat, adding it wont ruin the dish, just cook for an additional 1 -2 hours in the slow cooker to ensure the chicken is cooked throughly.

I serve this over an aromatic brown rice like jasmine, and occasionally I’ll make a cucumber-radish salad. Left overs are amazing wrapped in a naan and topped with a fruity chutney. If my husband likes it, it’s definitely a keeper. I hope you like it too!! Enjoy!

Vegetarian Coconut Curry


1 head cauliflower, florets separated and stem diced

2-3 carrots, diced into 1-2 inch chunks

1 bell pepper, seeded and diced

1 small onion, diced

1 medium sweet potato, peeled and diced

14 ounces chicken peas, drained and rinsed


1/2 onion, peeled and cut into quarters

2 cloves garlic, peeled

1/2 bell pepper, seeded and cut into quarters

4 ounces tomato paste

14 ounces light coconut milk

1/2 teaspoon salt

pinch red pepper flakes

1 Tablespoon curry powder

1 Tablespoon garam marsala


  • put all sauce ingredients into food processor or blender, process until mixture is well blended and somewhat smooth
  • place all other ingredients in slow cooker, pour sauce over top, stir. Cook on low for 3 to 4 hours.

Serve on top of a brown aromatic rice such as jasmine or basmati.

Serves 6

Calories 200 * Fat 5g * Carbohydrates 34g (fiber 11g * sugar 11g) * Protein 8g


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