Thai Veggie Curry

I’m hoping you are all continuing to stay safe during this incomprehensible time. Today, I’m sticking with another meatless recipe. I know many of us are running low on certain ingredients, or can’t find certain things at the grocery stores. One thing I’ve found is, the small, family-owned stores still have all of produce and meats I need. The bigger chain grocery stores do not have a lot of the produce and meats I need. We’ve been giving the majority of our business to the small stores for those needs since they are well-stocked and much less crowded. Many of them are even offering a curbside, contactless delivery of the things we need. I hope the stores by you are adopting those policies as well.

This recipe for Thai Veggie Curry comes from Fix-It and Forget-It Healthy One-Pot Meals. It contains 75 super easy slow cooker favorites! 

Thai Veggie Curry
Christen Chew
Lancaster, PA

Makes 4–5 servings
Prep. Time: 30 minutes
Cooking Time: 5–6 hours
Ideal slow-cooker size: 4- or 5-qt.

  • 2 large carrots, thinly sliced
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 2 large potatoes, peeled or not, diced
  • 1 (15½-oz.) can garbanzo beans, rinsed and drained
  • 1 (14½-oz.) can diced tomatoes, undrained
  • 2 Tbsp. curry powder
  • 1 tsp. ground coriander
  • 1 tsp. cayenne pepper
  • 2 cups vegetable stock
  • ½ cup frozen green peas
  • ½ cup coconut milk
  • Salt, to taste
  1. Grease interior of slow-cooker crock.
  2. Stir all ingredients except peas, coconut milk, and salt into crock. Mix together well, making sure seasonings are distributed throughout.
  3. Cover. Cook on Low for 5 to 6 hours, or until vegetables are as tender as you like them.
  4. Just before serving, stir in peas and coconut milk. Season with salt to taste.

Happy Slow-Cooking!