Slow Cooker Coconut Curry

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Looking for a tasty, simple meatless Monday dinner? Then you have to check out my slow cooker coconut curry featuring green peas and chick peas.

If you like the warm spices of curry and the rich creaminess of coconut milk then this is a MUST try for you. I really enjoyed it. My family has less adventurous palates, but they still ate it. And the twins gobbled it right up. Trying new and seemingly exotic foods can be hard for kids (and adults, alike) so it’s important to continue to expose people of all ages to new food experiences.

And what makes trying new foods even easier? Super simple recipes! This recipe is so simple, in fact, I bet my 9 year old could have followed it and started dinner for the family.

Spices and Canned Goods

So here we go….the spices and canned goods I used in my coocnut curry were tomato paste, fire roasted diced tomatoes, full fat coconut milk, curry powder, and optionally crushed red pepper or cayenne – I was planning to add in some crushed red pepper, but I changed my mind at the last minute. I wanted the whole family (read: all 4 kids) to try it. Therefore, I kept it out this time.

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The other main components are drained and rinsed canned chickpeas, frozen green peas, and finely diced onions. Any color onion will work. I happened to have a red onion on hand that I finely chopped, but you could easily chop yours in a food processor. Or save even more time and buy pre chopped frozen onions.

Let’s Make Coconut Curry

Now just add the drained and rinsed chickpeas, frozen green peas, tomato paste, fire roasted tomatoes, chopped onions, coconut milk and spices to your slow cooker.

Mix well, cover, set on low for seven hours and walk away. But not too far, only to the table where you will be conducting e-learning, zoom calls and science projects for all eternity…..

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Seven hours later you can walk back to the kitchen to find a perfectly cooked creamy coconut curry. Stir, switch the heat to warm and serve when you are ready. I didn’t get a great picture of it in the pot after cooking, but let’s be honest crock pot dishes aren’t really things of beauty are they?

We ate ours over brown rice, but it would be equally as delicious soaked up with garlicky naan bread, or eaten straight out of the pot – no judgement here! I added fresh jalapenos and cilantro to mine and my husband’s and the extra heat really elevated the dish.

My son said the warm spices reminded him of gingerbread and Christmas time. I love that he said that – kids are so amazing and spot on with their descriptions. The curry was warm and comforting and just what I needed during this crazy time in the world.

I hope you add my Slow Cooker Coconut Curry to next week’s meal plan and that you enjoy it as much as I do. Get my free Family Meal Planner straight to your in box, when you sing up here. 

Until next time, happy cooking!

Cheers,

Laura

Want more slow cooker recipes? Check out these popular ones:

Chicken Tortilla Stew

Slow Cooker Beef Barley Soup

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