Slow Cooker Thai Curry Vegetables with Sweet Potatoes

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Slow Cooker Thai Curry Vegetables with Sweet Potatoes Recipe

This Slow Cooker Thai Curry Vegetables with Sweet Potatoes recipe is a flavorful and simple way to get your daily vegetable intake. The creamy coconut milk, spicy red curry paste, and sweet honey combine to make a delicious sauce that complements the tender sweet potatoes and vibrant bell peppers. It's also vegan and gluten-free.

Ingredients

• 1 can coconut milk (14 oz)
• 1 tbsp grated fresh ginger
• 1 yellow bell pepper, sliced
• 1/4 cup chopped fresh cilantro
• 1 tbsp soy sauce
• 1 cup frozen peas
• 1 large sweet potato, peeled and cubed
• 1 onion, sliced
• 1 tbsp minced garlic
• 1 tbsp honey
• 1 cup vegetable broth
• 2 tbsp red curry paste
• 1 red bell pepper, sliced

Time Needed

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours, 15 minutes

Instructions

• In the slow cooker, combine the sweet potato, red and yellow bell peppers, and onion.
• Whisk together coconut milk, red curry paste, soy sauce, honey, ginger, garlic, and vegetable broth in a separate bowl.
• Pour the mixture over the vegetables in the slow cooker.
• Cook for 6-8 hours on low or 3-4 hours on high, or until vegetables are tender.
• Cook for 10 minutes more after adding frozen peas.
• Serve garnished with cilantro over rice or noodles.

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