Vegetarian Crock Pot Red Curry recipe
Recreate Thai take out flavors at home with my Crock Pot Sweet Potato, Mushroom & Kale Red Curry.
Ingredients
- 2 cups vegetable broth
- ½ teaspoon ground ginger
- ½ teaspoon minced garlic
- 1-3 teaspoons sriracha
- 3 tablespoons red curry paste
- 2 medium sweet potatoes, diced (½ inch cubes)
- 1 small onion, diced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 8 oz mushrooms, sliced
- 2 cups kale, chopped
- 14 ounce can coconut milk
- 2 cups cooked brown rice
- ½ cup peanuts
- ¼ cup fresh cilantro, chopped
- lime wedges
Instructions
- Mix the broth, ginger, sriracha and red curry paste in the bottom on the crock pot.
- Add the sweet potatoes, onion, red pepper, yellow pepper and mushrooms to the liquid and stir.
- Cook on high for 3-4 hours until vegetables are tender. Careful to not overcook them.
- Stir in the kale and allow to wilt for 15 minutes.
- Reduce the heat to warm and stir in the coconut milk until smooth.
- Serve over cooked rice and garnish with peanuts, fresh cilantro and lime wedges.
Nutrition
Calories: 471kcalCarbohydrates: 66gProtein: 13gFat: 18gSaturated Fat: 9gSodium: 665mgPotassium: 1116mgFiber: 9gSugar: 10gVitamin A: 22461IUVitamin C: 141mgCalcium: 144mgIron: 3mg
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