One of my favorite parts of fall is the foods that come with it. Pumpkin (of course!), cinnamon, apple, warm drinks, soups and stews are just a few of my most loved.
I also adore ethnic flavors. ADORE. Thai, Mexican, Indian — love ‘em. So, when it came time to decide dinner yesterday, I decided to pair two of my favorites (warm food + ethnic) and make a Thai Crock Pot Curry.
Toasty + Thai = Tasty.
I love that this recipe can just be popped into the crock pot and you’ll have a yummy dish just in time for dinner. And the smell — Oh, the smell! — that wafts throughout the house all day is reason enough to make it.
OK, the goods …
Vegan Crock Pot Thai Curry (gluten-free : adapted from this recipe)
- 1 can gluten-free, light coconut milk
- 1 Tablespoon pure maple syrup
- 2-3 Tablespoons red curry paste (Depends on how spicy you like it!)
- 1 Tablespoon gluten-free soy sauce/tamari
- 1/2 teaspoon cumin
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green pepper, chopped
- 1 medium stalk celery, chopped
- 2 sweet potatoes, chopped
- 3 cloves garlic, minced
- 1/4 cup basil, roughly chopped
- 1 can diced tomatoes with juice
- 1 can chickpeas
In the bowl of a crock pot combine the coconut milk, maple syrup, curry paste, soy sauce (or tamari), cumin, basil and diced tomatoes. Next, add the onion, red pepper, green pepper, celery, sweet potatoes and garlic. Turn the crock pot on to high heat, cover it, and let the curry stew for about 2 hours. Add chickpeas and allow to cook for an additional 2 hours or until sweet potatoes are easily pierced with a fork.
Serve the curry over rice and enjoy! I used a white basmati because it’s Dan’s favorite, but I think it would be heavenly poured over a brown jasmine or short grain brown rice, too.
Have I mentioned how much I love Thai flavors? Yeah, well, I do.