This is one of our new fall favorite vegetarian recipes. The slow cooker takes the time pressure out of the dinner rush. This batch size makes enough for us to eat for at least two dinners, maybe more. It would also be great for a cold evening dinner party.

Slow cooker vegetarian Thai green curry

The fresh lemongrass makes all the difference in this recipe. Remove it before eating, just as you would a bay leaf. We love topping this dish Jacobsen’s salt flakes! You could enjoy the curry over any type of rice, but we love the coconut brown rice included below. You could increase the curry spice to your taste. Two tablespoons is a good starting point.

Ingredients

Curry base

  • 1 can unsweetened coconut milk
  • 1 can coconut cream
  • 2 generous tablespoons green curry paste
  • 1 lemon grass stalk cut into 1 inch pieces
  • 1 cup veggie stock
  • 2 tablespoons fish sauce (optional for true vegetarian)
  • 2 tablespoons sugar
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger, minced
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons lime juice

 
Veggies to include (all cut into large chunks)

  • 4-5 red potatoes
  • 1 red pepper
  • 1/2 cauliflower
  • 4 carrots
  • generous handful of green beans, ends snapped off and cut in half
  • 1/2 cup frozen peas
  • 2 tablespoons minced cilantro

 

Directions

  1. Mix the coconut milk, coconut cream and curry paste with a whisk.
  2. Add everything to the slow cooker except the peas and cilantro.
  3. Cook on low for 6-8 hours or high for 3-4 hours.
  4. Add cilantro and peas for the last 15 minutes.
  5. Remove lemon grass – think of it light bay leaf.

    6. I adapted this recipe to vegetarian from Food.com.

    Coconut brown rice

    The original version of the recipe is available at epicurious.com. I adapted it to make a coconut version of our regular favorite baked short grain brown rice (featured in this post).

    Ingredients

  6. 5 cups water
  7. 3 cups short grain brown rice
  8. 1 can coconut cream
  9. 1.5 tablespoons sugar
  10. 1 teaspoons kosher salt

 

Directions

  1. Preheat oven to 375.
  2. Add rice to 9×13 glass baking dish.
  3. Add coconut cream to a 5 cup measure.
  4. Fill with boiling water to the 5 cup mark.
  5. Stir in sugar, salt and coconut cream.
  6. Pour into baking dish with rice.
  7. Cover tightly with foil.
  8. Bake at 375 degrees for 1 hour.

Hyatt family eats are occasional posts devoted to sharing some of the things our family is cooking. We believe in a whole-foods, minimally-processed approach to nutrition that is realistic for a busy family of four. We’d love to hear about what you’re eating too! Email us at Go@HyattTraining.com.