• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Andrea Meyers logo

  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
  • Nav Social Menu

    • Flickr
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Photography
    • The Farm Project
    • Cooking with Kids
    • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • ×

    Home » Autumn Slow Cooker

    Slow Cooker Sweet Potato, Cauliflower, and Broccoli Curry (From the Pantry: Thai Yellow Curry Paste)

    Dec 11, 2012 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads · 4 Comments

    Jump to Recipe Print Recipe

    Slow Cooker Sweet Potato, Cauliflower, and Broccoli Curry - Andrea Meyers

    Thai yellow curry paste is a refrigerator staple in our house, one that I dip into on a regular basis. It has a milder curry flavor, not as hot as panang, green, or red curry paste, and is great with vegetarian or vegan curries. I use it to spice up coconut curries, rice, and even as a chicken rub to marinade for the grill. The Mae Ploy brand is what I usually find in our local international grocery stores, though other brands are available in well-stocked grocery stores. I like the convenience of purchased curry paste, but you can make your own if you prefer (see recipe below), you just need a good stash of spices in the pantry.

    I use Thai yellow curry paste in this easy slow cooker curry with plenty of vegetables. The flavor is quite nice and gets soaked up in the mushrooms and sweet potatoes. It's a big batch and you get the bonus of having leftovers for lunch.

    Recipe Notes

    Though not authentic, I adore the convenience of slow cookers, and it works great for this vegetable curry. I make my own vegetable stock and cook the chickpeas from scratch because I prefer the flavor, though you can use canned in a pinch. The curry works equally well with fresh or frozen vegetables. I recommend leaving out the coconut milk until the last 30 minutes. Stir in a little of the broth from the vegetables to raise the temperature of the milk, then pour it in. This helps reduce curdling. The recipe is easily halved.

    Allergy note: The yellow curry paste recipe included below has shrimp paste.

    Slow Cooker Sweet Potato, Cauliflower, and Broccoli Curry - Andrea Meyers
    Print Pin

    Slow Cooker Sweet Potato, Cauliflower, and Broccoli Curry

    Prep Time20 mins
    Cook Time6 hrs
    Total Time6 hrs 20 mins
    Course: Main Course
    Cuisine: American, Thai
    Diet: Gluten Free, Vegetarian
    Keyword: broccoli, cauliflower, curry, gluten free, seafood, shellfish, sweet potatoes, vegetarian
    Servings: 12
    Calories: 198kcal
    Author: Andrea

    Equipment

    • large skillet
    • 6-quart slow cooker

    Ingredients

    • 2 tablespoons sunflower or canola oil
    • 1 large yellow onion (chopped)
    • 8 ounces white or baby bella mushrooms (rough chopped)
    • 2 tablespoons gluten-free Thai curry paste (or more to taste)
    • 1 pound sweet potatoes (peeled and cut into bite-size chunks)
    • 1 pound cauliflower florets (fresh or frozen)
    • 1 pound broccoli florets (fresh or frozen)
    • 4 large carrots (peeled and sliced)
    • 4 cups cooked chickpeas (or 2 15-ounce cans, drained and rinsed)
    • 1 quart vegetable stock
    • 1 teaspoon kosher salt
    • 2 cans light coconut milk

    Yellow Curry Paste (optional)

    • 1 fresh red chili (seeded and chopped)
    • 4 garlic cloves (chopped)
    • 3 shallots (chopped)
    • 2 stalks lemongrass (sliced)
    • 1 teaspoon ground turmeric
    • 1 teaspoon gluten-free shrimp paste
    • 1 teaspoon salt
    US Customary - Metric

    Preparation

    Curry Paste

    • Process all the ingredients in a food processor. Drizzle in some water if necessary.

    Vegetables

    • In the large skillet, warm the olive oil over medium-high heat and sauté the onions until soft, about 2 to 3 minutes. Add the mushrooms and sauté until tender, not mushy, about 5 to 6 minutes. Stir in the curry paste and cook for 1 more minutes. Transfer to the slow cooker.
    • Add all the vegetables, the vegetable stock, and the salt. Set the slow cooker for low and allow to cook for 4 to 5 hours, until the vegetables are fork tender, but not mushy. During the last 30 minutes of cooking, stir ½ cup of the broth from the slow cooker with the coconut milk. This will help bring up the temperature of the curry and reduce or prevent curdling. Stir I the coconut milk mixture and cover. Check the temperature after 15 to minutes, and serve when it’s hot to your taste. Leftovers will keep in the refrigerator for 3 days, and up to 1 month in the freezer.

    Nutrition

    Calories: 198kcal | Carbohydrates: 34g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 783mg | Potassium: 705mg | Fiber: 8g | Sugar: 9g | Vitamin A: 9607IU | Vitamin C: 62mg | Calcium: 82mg | Iron: 3mg
    Tried this recipe?Share in the comments!

    More Slow Cooker Recipes

    Slow Cooker Cuban-Style Black Beans with Rice - Andrea Meyers
    Slow Cooker Cuban-Style Black Beans with Rice
    Slow Cooker Four Bean Baked Beans - Andrea Meyers
    Slow Cooker Four Bean Baked Beans
    Slow Cooker Squash Stew with Garbanzo Beans and Red Lentils - Andrea Meyers
    Slow Cooker Squash Stew with Garbanzo Beans and Red Lentils

    More Slow-Cooker Curry Recipes From Other Blogs

    • The Perfect Pantry – Slow Cooker Pakistani Old Clothes (Nihari) Beef Curry
    • The Food Charlatan - Slow Cooker Basil Chicken in Curry Sauce
    • Slow Cooker Gourmet - Slow Cooker Red Curry Almond Chicken
    « Dry Beans and Legumes Cooking Chart (From the Pantry)
    Steak Tips with Mushroom Pepper Gravy »

    Reader Interactions

    Comments

    1. kristy @ the wicked noodle says

      December 11, 2012 at 2:33 pm

      I love using curry pastes. They're so convenient and add so much flavor!

      Reply
      • Andrea says

        December 11, 2012 at 3:33 pm

        Me too!

        Reply
    2. Lydia (The Perfect Pantry) says

      December 13, 2012 at 7:03 am

      I've never tried making my own curry paste; I always buy the Mae Ploy brand. Now I'm inspired! Thanks for linking to my slow cooker "old clothes" beef curry, too.

      Reply
      • Andrea says

        December 20, 2012 at 10:54 pm

        Lydia your "old clothes" curry sounds delicious!

        Reply

    Thanks for visiting! Let me know what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Andrea Meyers photo

    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

    More about me →

    Seasonal Favorites

    • Slow Cooker Cuban-Style Black Beans with Rice
    • Baked Boston Brown Bread
    • Slow Cooker Boston Baked Beans (Kids Cook Monday)
    • Slow-Cooker Chicken Korma
    • Roasted Bacon-Wrapped Pork Tenderloin
    • Country Captain Chicken

    Trending

    • Southern Buttermilk Cornbread
    • Dry Beans and Legumes Cooking Chart (From the Pantry)
    • Colombian Hot Chocolate
    • Cincinnati Chili
    web hosting

    Footer

    Return to the top


    About

    • About Andrea
    • Contact
    • Advocacy
    • FAQs
    • As seen in
    • Work with me

    Policies

    • Privacy Policy
    • Nutrition Disclaimer
    • Comment Policy
    • Accessibility
    • Copyright Policy

    As an Amazon Associate, I earn commissions from qualifying purchases.

    ALL PHOTOS AND ORIGINAL TEXT COPYRIGHT © 2005-2022 ANDREA MEYERS PRODUCTIONS LLC
    YOU MAY NOT USE ANY PHOTOS OR ORIGINAL TEXT WITHOUT EXPRESS PERMISSION.