Go Back Email Link
–+ servings
Slow Cooker Sweet Potato, Cauliflower, and Broccoli Curry - Andrea Meyers
Print

Slow Cooker Sweet Potato, Cauliflower, and Broccoli Curry

Course Main Course
Cuisine American, Thai
Diet Gluten Free, Vegetarian
Keyword broccoli, cauliflower, curry, gluten free, seafood, shellfish, sweet potatoes, vegetarian
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
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

Instructions

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