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Vegetarian crockpot coconut curry

This vegetarian crockpot coconut curry is a fun and hearty vegetarian meal made in your crockpot.
Course Dinner
Cuisine Indian
Keyword crockpot vegetarian coconut curry
Prep Time 20 minutes
Cook Time 6 hours
Servings 6 people
Author Two Pink Peonies


  • Crockpot (slow cooker)


  • 1 cup fresh coconut desiccated pieces
  • 2 tbsp 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 tsp tumeric powder
  • 2 tsp cumin
  • 2 tbsp curry powder I recommend using Madras curry powder if you can find it.
  • Salt to taste


  • 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.