Slow Cooker Coconut Curry

Delish Knowledge
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

Servings 4
Recipe Ingredients:
  • 1 Tbsp. olive oil
  • 1 onion chopped
  • 1 large red bell pepper chopped
  • 2 cups cubed eggplant
  • 1 cup Pacific Foods Organic Coconut Plant-Based Beverage
  • 1/4 cup creamy peanut butter
  • 3 Tbsp. red curry paste
  • 3 Tbsp. fresh lime juice
  • 2 Tbsp. brown sugar
  • 2 Tbsp. soy sauce tamari for gluten-free
  • 4 cloves minced garlic cloves
  • 1 tsp. ground ginger
  • 1/2 tsp. crushed red pepper flakes
  • 2 cups broccoli florets
  • 1 can chickpeas, drained and rinsed
  • top with chopped cilantro
  • top with chopped peanuts
  • serve with steamed rice
  • Heat the olive oil in a skillet over medium heat. Add the onion and red pepper and cook until onion is translucent and peppers have softened, about 5-7 minutes. Add in the eggplant and cook another 2-3 minutes until lightly browned.
  • While the onion is cooking, make the sauce. Whisk together the coconut beverage, peanut butter, curry paste, lime juice, brown sugar, soy sauce, garlic, ginger and red pepper flakes until creamy and smooth.
  • Add the cooked vegetables to the base of a slow cooker and add the sauce, broccoli florets and chickpeas. Cook on low for 6 hours until creamy and vegetables are cooked through.
  • Serve over rice, garnish with cilantro and peanuts.