Vegetarian Crock Pot Red Curry recipe
Recreate Thai take out flavors at home with my Crock Pot Sweet Potato, Mushroom & Kale Red Curry.
- 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
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.
Calories: 471kcalCarbohydrates: 66gProtein: 13gFat: 18gSaturated Fat: 9gSodium: 665mgPotassium: 1116mgFiber: 9gSugar: 10gVitamin A: 22461IUVitamin C: 141mgCalcium: 144mgIron: 3mg