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Vegetarian crockpot coconut curry
This vegetarian crockpot coconut curry is a fun and hearty vegetarian meal made in your crockpot.
Prep Time
20
minutes
mins
Cook Time
6
hours
hrs
Course:
Dinner
Cuisine:
Indian
Servings:
6
people
Author:
Audrey
Equipment
Crockpot (slow cooker)
Ingredients
1
cup
fresh coconut
desiccated pieces
2
tablespoon
vegetable oil
1
can
light coconut milk
1
cup
baby carrots
1
jalepeno or seranno pepper seeded
If you like your curry spicy, feel free to add more. If you don't want any spice feel free to leave out.
2
small red potatoes
2
bananas mashed with a fork
use green or just turned yellow bananas, do not use ripe bananas
1
bag
frozen green beans
12 ounces
½
cup
plain yogurt
Substitute plain coconut yogurt to make this recipe vegan
1
teaspoon
tumeric powder
2
teaspoon
cumin
2
tablespoon
curry powder
I recommend using Madras curry powder if you can find it.
Salt to taste
Instructions
Begin by spraying your slow cooker with non-stick spray along with the two tablespoons of vegetable oil.
Wash the potatoes and carrots and then cut them into small bite size pieces.
Next, add the vegetables to your slow cooker a long with the mashed bananas.
Mince the pepper (serrano or jalepeno) and add it a long with the remaining ingredients except for the frozen green beans and stir well.
Cook on low for six to eight hours or high on four hours.
During the last 30 to 45 minutes add the frozen green beans. Be careful not to add the green beans until the end or they will turn into mush.
Serve with naan bread and/or basmati rice.