Slow Cooker Thai Yellow Curry with Chickpeas

This comforting Slow Cooker Thai Yellow Curry with Chickpeas is a vibrant, plant-based dish that simmers chickpeas and colorful vegetables in a creamy coconut milk base infused with aromatic Thai yellow curry paste, warm spices, and fresh ginger. It’s hearty, flavorful, and perfect for effortless weeknight dinners.

Why You’ll Love This Recipe

As an experienced chef, I adore this recipe because it captures the bright, fragrant essence of authentic Thai yellow curry without hours of stovetop stirring or constant monitoring. The slow cooker does all the heavy lifting, allowing the flavors to meld deeply over time—resulting in tender chickpeas that soak up the rich, mildly spicy coconut sauce.

It’s naturally vegan and gluten-free, packed with protein from chickpeas and nutrients from veggies, yet feels indulgent thanks to the creamy texture. Minimal prep means you can toss everything in the morning and come home to a house smelling like a Thai kitchen. It’s budget-friendly, customizable for spice levels, and reheats beautifully, making it ideal for meal prep, busy families, or cozy nights when you crave something warming and exotic without the fuss.

Yield: Serves 6

Slow Cooker Thai Yellow Curry with Chickpeas

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Creamy, aromatic vegan Thai yellow curry with chickpeas and veggies simmered effortlessly in the slow cooker—comforting and flavorful!

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 5 minutes

Total Time 8 hours 20 minutes

Ingredients

• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 large onion, diced
• 3 medium carrots, sliced into rounds
• 2 medium Yukon gold potatoes, peeled and cubed
• 1 red or orange bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3-4 tablespoons Thai yellow curry paste (adjust for spice preference)
• 1 (14-ounce) can full-fat coconut milk
• 1 cup vegetable broth
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• Juice of 1 lime (plus zest if desired)
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Cooked jasmine rice or quinoa, for serving
• Optional: handful of golden raisins or frozen peas stirred in at the end

Instructions

1. Get your slow cooker ready — Grab your trusty slow cooker (4-6 quart works great) and give it a quick spray with oil or just jump right in—no need to brown anything here!
2. Load up the veggies and chickpeas — Dump in the drained chickpeas, diced onion, sliced carrots, cubed potatoes, and diced bell pepper. These hearty ingredients will soak up all that delicious curry flavor as they slow-cook to perfection.
3. Add the aromatic magic — Scatter the minced garlic and grated fresh ginger over the top. The ginger brings a zingy warmth that makes this dish sing!
4. Spice it up — Spoon in the Thai yellow curry paste, turmeric, and cumin. Stir everything around a bit so the paste coats the veggies—don't worry if it's not perfect yet.
5. Pour in the liquids — Add the vegetable broth and shake that can of coconut milk well before pouring it in. Give it a gentle stir to combine; the sauce will look thin now but will thicken beautifully.
6. Season and set — Sprinkle with a pinch of salt and black pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are fork-tender and the flavors have melded into curry heaven.
7. Finish with brightness — Once done, stir in the fresh lime juice for that essential tangy pop that balances the richness. Taste and add more salt, lime, or even a touch of sugar if needed.
8. Optional fun twists — If you love a bit of sweetness, toss in some golden raisins or frozen peas during the last 30 minutes—they add lovely texture and contrast.
9. Serve it up beautifully — Ladle generous portions over fluffy jasmine rice or quinoa in bowls. Garnish with plenty of chopped fresh cilantro for color and freshness.
10. Enjoy and savor — Dig in while it's hot—the creamy sauce, tender chickpeas, and vibrant veggies make every bite a cozy Thai escape. Leftovers? Even better the next day!

Notes

• Spice level: Start with 3 tablespoons curry paste for mild-medium; Thai pastes vary, so taste-test your brand first.
• Vegan/gluten-free: Naturally so—confirm broth and paste are free of animal products/gluten.
• Make it ahead: Prep ingredients the night before for ultra-easy mornings.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 195Total Fat 9gSaturated Fat 7gUnsaturated Fat 2gSodium 217mgCarbohydrates 25gFiber 5gSugar 4gProtein 5g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Use full-fat coconut milk for the richest, creamiest sauce; shake the can well or stir after opening if it separates.
• Add the coconut milk toward the end (last 30-60 minutes) if you prefer a brighter flavor, as long cooking can sometimes mute the coconut notes.
• Taste and adjust seasoning after cooking—Thai curry pastes vary in saltiness and heat, so add lime juice, more paste, or a pinch of sugar at the finish.
• For thicker sauce, mash a few chickpeas or stir in a cornstarch slurry in the last 15 minutes.
• Prep veggies the night before to make mornings even easier.
• If your curry paste is very mild, add extra turmeric or a dash of yellow curry powder for that signature golden hue and depth.

Ingredients Notes

Thai yellow curry paste is the star here—it’s milder and more turmeric-forward than red or green varieties, with notes of lemongrass, galangal, cumin, and coriander. Look for authentic brands like Mae Ploy or Thai Kitchen in the Asian aisle.

Chickpeas (garbanzo beans) provide hearty protein and texture; canned ones are convenient, but rinse them well to remove excess sodium. Full-fat coconut milk delivers creaminess—lite versions work but yield a thinner sauce. Fresh ginger and garlic add punchy aroma; minced or grated fresh is best over powdered.

Vegetables like potatoes, carrots, bell peppers, and onions absorb flavors beautifully and add natural sweetness and color. Vegetable broth keeps it vegan and enhances savoriness. Lime juice and fresh cilantro finish with brightness and freshness. Optional add-ins like golden raisins (inspired by some Thai variations) bring subtle sweetness to balance the spices.

Variations and Substitutions

Keep it classic vegetarian or make it your own! For protein boosts, add cubed firm tofu, tempeh, or (if not vegan) chicken thighs—add them at the start for tenderness. Swap chickpeas for lentils, white beans, or cubed sweet potatoes for different textures.

Vegetable choices are flexible: try broccoli florets, zucchini, green beans, or butternut squash instead of or alongside the listed ones. For extra heat, stir in red chili flakes, fresh chilies, or sriracha. If you can’t find yellow curry paste, substitute with yellow curry powder plus a bit of lemongrass paste or fresh, though the flavor will lean more Indian-inspired.

No coconut milk? Use cashew cream or oat milk with added richness from nut butter, but it changes the traditional profile. For lower fat, use lite coconut milk and add a splash of peanut butter for creaminess. Sweeten naturally with a handful of golden raisins or diced pineapple for a tropical twist. Gluten-free by nature, but double-check your curry paste label.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. The flavors often deepen overnight! Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it thickens too much. This curry freezes exceptionally well—portion into freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating; stir well as the sauce may separate slightly but will recombine when warmed.

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