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Vegetarian Crock Pot Red Curry recipe

Vegetarian Crock Pot Red Curry recipe

Julie Wunder
Recreate Thai take out flavors at home with my Crock Pot Sweet Potato, Mushroom & Kale Red Curry.
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Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Dinner
Cuisine Asian, Crock Pot, Thai, Vegetarian
Servings 4 people
Calories 471 kcal

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
Keyword Vegetarian Crock Pot Red Curry
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