Slow Cooker Thai Yellow Curry (Vegan

• Vegan
• Gluten free

• Produce

  • 1 Bell pepper, chopped fine (about 1/2 cup, small orange
  • 1 can Chickpeas
  • 1 tsp Coriander
  • 2 cups Crinkle cut carrots
  • 3 Garlic cloves
  • 1 tbsp Ginger, fresh
  • 1 cup Golden raisins
  • 1 stalk Lemongrass
  • 1 cup Peas, frozen
  • 1 Sweet onion, chopped fine (about 2 cups, medium
  • 2 Yukon gold potatoes, medium

• Canned Goods

  • 1 15-ounce can Coconut milk, light
  • 3/4 cup Vegetable broth

• Baking & Spices

  • 1 tsp Garam masala
  • 2 tbsp Nutritional yeast
  • 1/2 tsp Sea salt, ground
  • 1 tsp Turmeric

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on veggiechick.com

Ingredients

• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 small orange bell pepper, chopped fine (about 1/2 cup)
• 1 medium sweet onion, chopped fine (about 2 cups)
• 2 medium Yukon Gold potatoes, diced into small pieces (about 2 cups)
• 2 cups crinkle cut carrots (or peeled and chopped into 1/2 inch rounds)
• 1 cup frozen peas, thawed
• 1 cup golden raisins
• 3/4 cup vegetable broth
• 1 15-ounce can light coconut milk
• 1 teaspoon garam masala
• 1/2 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon coriander
• 1/2 to 1 teaspoon ground sea salt
• 2 tablespoons nutritional yeast (optional)
• 1 tablespoon fresh ginger, minced
• 3 garlic cloves, minced
• 1 stalk lemongrass, inner core, chopped (about 1 teaspoon)

Directions

• Add all ingredients in slow cooker/crockpot. Cook on low for 8-10 hours or high for 4-6 hours.
• Serve curry over rice with a side of naan bread.

Nutrition