@FromScratchFast. Everyone wants to add this to our rotation! Serve the curry with chopped cilantro and peanuts for sprinkling, along with extra sriracha for those who like it spicy. Add the garlic, ginger and curry paste, and cook, stirring, until fragrant, 30-60 seconds. Scrape the mixture into a 4- to 7-quart slow cooker. It’s so great hearing from you, and I hope you like the curry!! Gluten Free Recipes for Thanksgiving: 20+ delicious dishes everyone will love! This was so delicious and easy to make. Thai vegetable massaman curry. Stir in remaining beans, vegetables, broth, coconut milk, pepper Combine cauliflower, peas, potatoes, tomatoes, water, cumin, curry powder, turmeric, and chili … Welcome! Cover and cook until warmed through, about 10 minutes. large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Once the vegetables have simmered for several hours and are tender, a mix of coconut milk and peanut butter is added, lending the sauce creaminess and flavor. The succulent vegetables soak up the silky sauce for a dynamic, healthy meal that we all adore. It’s an easy-to-make and nutritious (!!) ), Swiss Chard Gratin (Vegan & Gluten-Free!). Also seeing this over to Extra Veg with Utterly Scrummy Food for Families and Fuss Free Flavours. Join now to receive my latest recipes and receive a free copy of my ebook, 15 Easy Weekday Meals! Save my name, email, and website in this browser for the next time I comment. Frozen green beans are also added for color and brightness (see substitution ideas below), along with roasted peanuts, which are traditional and provide texture. Excellent recipe that’s easy to make. The cooked aromatics go into the slow cooker with canned tomatoes, broth, flavorings (fish sauce, tamari and a touch of brown sugar), cauliflower and potatoes. Hi Nikki! This slow cooker vegetable massaman curry features tender, succulent veggies in a light coconut peanut sauce. Using the slow cooker to cook this curry is very cheap, and using up my elderly vegetables is a great way to avoid waste. Required fields are marked *. I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. Posted by Nicki Sizemore | Oct 16, 2019 | Gluten free, Main Dishes, Slow Cooker | 6 |, If my husband had to pick a favorite weeknight dinner, this slow cooker vegetable massaman curry make just take first place. and is now firmly part of our dinner rotation! HOORAY! Gluten Free. I will definitely be adding it to my meal rotation. I use frozen green beans, which are pre-blanched, meaning they just need a few minutes to warm through in the curry. Cook, stirring occasionally, until slightly softened, about 3 minutes. Easy Gluten Free Pie Crust (the BEST crust recipe! All of my recipes are naturally gluten-free. My 4 year old, who usually doesn’t like green beans, could not stop eating them because they were covered in super-creamy curry sauce. Vegan. The base for this curry is made with red curry paste, onion, garlic and ginger. Your email address will not be published. Serve with sriracha for drizzling. I’m happy to report that the recipe made it into the book (page 31: Thai Vegetable and Peanut Curry ?) [New Video below!]. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. When I was writing my new book, Fresh Flavors for the Slow Cooker, I set out to recreate the flavors of James’s favorite Thai dish but in a lighter, fresher and easier fashion.I swapped out the chicken for cauliflower and green beans, but kept the potatoes, which soak up the sauce and give the curry substance. This is the fourth recipe I’m making from this lovely blog and yet again, it’s a hit at our house! Slow Cooker Vegetable Curry with Chickpeas is the perfect hands-off recipe for a busy weeknight. Healthy. Thai curry that’s packed with flavor and texture. Thank you for supporting From Scratch Fast! (Alternatively, toss all of the ingredients together in a heatproof bowl and microwave on high, stirring occasionally, until softened, about 4 to 5 minutes.). Put the coconut milk, curry paste, bouillon powder, chilli, ginger, garlic, butternut squash, pepper and … Cover and cook until the vegetables are tender, 5 to 6 hours on low or 3 to 4 hours on high. Easy Healthy Gluten Free Carrot Cake with Maple Cream C... Mexican-Inspired White Bean & Chicken Soup, Easy Slow Cooker Carnitas with Quick Pickled Red Onions, Pear Salad with Gorgonzola, Walnuts & Arugula (The Ultimate Fall Salad!). We serve this massaman curry over rice with both forks and spoons (you’re going to want to slurp up that sauce!). Add the cauliflower and potatoes, and toss to coat. ), Gluten Free Pear and Ginger Crumble (Easy & Delicious!). Put the coconut milk, tomatoes, vegetable stock, mango chutney and curry paste in to the slow … Heat the coconut oil in a medium skillet over medium-high heat. Find a ton of other slow cooker recipes in my book. The aromatics need a quick stint on the stovetop or in the microwave to soften before going into the slow cooker, but you can knock out this step a day ahead. I’d love to hear what you’re cooking, and I’m happy to answer any questions! Swap out potatoes for diced butternut squash. It’s luscious and creamy with a spicy peanut sauce that’s to die for. Serve the curry over rice or quinoa, and sprinkle with chopped peanuts and cilantro. Increase the slow cooker heat to high (if it’s not already). Swap out the frozen green beans for a few handfuls of spinach or frozen peas. Be sure to tag any photos so that I can share! If you use fresh green beans, blanch them first in boiling water. If you’ve never had it before, it’s a rich coconut and peanut curry, usually made with potatoes and peanuts. Combine the coconut milk and peanut butter in a heatproof bowl and microwave until warm, about 1 minute (alternatively, you can warm them in a small pot on the stove); stir until smooth. DIY Vegetable Frittata & NEW Craftsy Class! It’s a flavor- and texture-packed one-bowl meal that’s comfort food at its best. I just bought some cauliflower “rice” to experiment, and I believe I have all the ingredients for this dish on hand, so I think I’ll make this for tonight! Feel free to swap out the potatoes for cubed butternut squash and/or the green beans for a few handfuls of spinach. Warm, comforting, and jam-packed with nutrients, it works well with just about any vegetables you have on hand. Hi Ginger! The coconut milk and peanut butter are added at the end, giving the curry a creamy consistency (if added earlier they tend to separate). It won’t look like much liquid in the slow cooker at first with the vegetables, but the vegetables will release liquid as they cook (if you add too much liquid at the beginning the dish will be watered down). Your email address will not be published. easy thai vegetable curry, slow cooker vegetable curry recipe, vegetable massaman curry recipe, large head cauliflower (2 1/2 pounds), cut into 2-inch florets, red potatoes (about 3 medium potatoes), cut into 1-inch pieces. Mexican White Bean & Chicken Soup (Slow Cooker or Stovetop! Add the sriracha, and season with salt and pepper. *This post contains Amazon affiliate links to products I use and love (at no cost to you). Stir in the broth, tomatoes, fish sauce, tamari and brown sugar. Add garlic and... Mash 1 can of beans until smooth; add to slow cooker. I don’t fault him at all for being so predictable, because if he didn’t order it I would. That’s so funny about the green beans, because this is one of the only dishes where my 4 year old will devour them too! Chop the cauliflower and potatoes and refrigerate separately (store the potato in water to prevent browning—drain before using). When I was writing my new book, Fresh Flavors for the Slow Cooker, I set out to recreate the flavors of James’s favorite Thai dish but in a lighter, fresher and easier fashion. https://www.allrecipes.com/recipe/273876/slow-cooker-vegetarian-curry https://www.bhg.com/recipe/vegetables/slow-cooker-vegetable-curry This Slow Cooker Vegetable Curry is packed with vegetables and loaded with all your favorite Thai flavors: red curry paste, coconut milk, peanut butter, and more! Yum! https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1226514 ), Jalapeño Cheddar Cornbread Muffins (Gluten-free option!). I also lightened up the curry base, using store-bought curry paste for ease and cutting back on the coconut milk. Add the onion, and season with salt and pepper. I swapped out the chicken for cauliflower and green beans, but kept the potatoes, which soak up the sauce and give the curry substance. Sheet Pan Roasted Chicken and Veggies (The Ultimate One Pan Meal! Pour the coconut milk mixture into the slow cooker, and add the green beans and peanuts. Every time we go out for Thai food, and I mean every single time, he orders chicken massaman.