Slow Cooker Vegetable Satay Curry
Vegan
This slow cooker vegetable satay curry is creamy from coconut milk, lightly spiced, and has a touch of richness from peanut butter. Dairy-free and vegan, this kid-friendly curry is packed with pumpkin, sweet potato and spinach.
I love recipes like this where you can prepare it and then leave to cook whilst you get on with the day and come home to a dinner that is ready!
Serve this vegetable curry with steamed white rice or brown rice, or quinoa.
Store any leftovers in the fridge, covered, for up to 3 days, or freeze for up to 3 months. If you have a small amount of curry leftover, it is delicious blended into a soup. Just add some water or gluten-free stock when reheating to thin it down to a soup consistency.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 3cm fresh ginger finely grated
- 1 teaspoon turmeric
- 3 teaspoons mild curry powder
- 500 g pumpkin peeled and cut into 2-3 cm chunks
- 400 g sweet potato approx. 1 medium potato, peeled and cut into 1-2 cm chunks
- 3 tablespoons peanut butter
- 2 teaspoons gluten-free soy sauce or tamari
- 400 ml coconut milk
- 120 ml water
- 400-800 g tinned chickpeas * drained and rinsed
- black pepper
- 120 g baby spinach
- 1 lime juiced
- fresh coriander to serve, optional
Method
- Heat the oil in a medium pan and cook the onion over a medium heat for 5-7 minutes, until starting to soften.
- Add the garlic and ginger and cook for a minute, then add the turmeric and curry powder and cook for 30 seconds, until fragment.
- Tip this into the slow cooker, adding a splash of water to the frying pan and scraping all the spices out into the slow cooker.
- Add the chopped pumpkin, sweet potato, peanut butter, gluten-free soy sauce, coconut milk, water, and chickpeas to the slow cooker, and season with black pepper.
- Cook on low for 4 hours
- Stir through the baby spinach, place the lid back on and leave to wilt 10-15 minutes.
- Check for seasoning, adding a little more fresh black pepper to taste.
- Squeeze in the lime juice just before serving.
- Serve spooned over cooked rice or quinoa, sprinkled with fresh coriander, if using.
- Store leftovers in the fridge, covered, for up to 3 days.
Notes
The coconut milk can look slightly split but just give it a stir before adding the baby spinach.
*Chickpeas - I have made this with both the amounts of chickpeas, for a filling dinner I suggest using the 800g. However, I do find that slightly less chickpeas makes it more popular amongst youngsters, so it depends on who you are making this for and personal tastes.
The photos and nutritional information are based on 400g chickpeas.
Pumpkin - this can also be made with butternut squash.
Nutrition
Calories 611kcal | Carbohydrates 69g | Protein 18g | Fat 33g | Saturated Fat 20g | Polyunsaturated Fat 3g | Monounsaturated Fat 7g | Sodium 323mg | Potassium 1625mg | Fiber 14g | Sugar 15g | Vitamin A 27692IU | Vitamin C 32mg | Calcium 183mg | Iron 10mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 3cm fresh ginger finely grated
- 1 teaspoon turmeric
- 3 teaspoons mild curry powder
- 500 g pumpkin peeled and cut into 2-3 cm chunks
- 400 g sweet potato approx. 1 medium potato, peeled and cut into 1-2 cm chunks
- 3 tablespoons peanut butter
- 2 teaspoons gluten-free soy sauce or tamari
- 400 ml coconut milk
- ½ c water
- 400-800 g tinned chickpeas * drained and rinsed
- black pepper
- 120 g baby spinach
- 1 lime juiced
- fresh coriander to serve, optional
Method
- Heat the oil in a medium pan and cook the onion over a medium heat for 5-7 minutes, until starting to soften.
- Add the garlic and ginger and cook for a minute, then add the turmeric and curry powder and cook for 30 seconds, until fragment.
- Tip this into the slow cooker, adding a splash of water to the frying pan and scraping all the spices out into the slow cooker.
- Add the chopped pumpkin, sweet potato, peanut butter, gluten-free soy sauce, water, and chickpeas to the slow cooker, and season with black pepper.
- Cook on low for 4 hours
- Stir through the baby spinach, place the lid back on and leave to wilt 10-15 minutes.
- Check for seasoning, adding a little more fresh black pepper to taste.
- Squeeze in the lime juice just before serving.
- Serve spooned over cooked rice or quinoa, sprinkled with fresh coriander, if using.
- Store leftovers in the fridge, covered, for up to 3 days.
Notes
The coconut milk can look slightly split but just give it a stir before adding the baby spinach.
* Chickpeas - I have made this with both the amounts of chickpeas, for a filling dinner I suggest using the 800g. However, I do find that slightly less chickpeas makes it more popular amongst youngsters, so it depends on who you are making this for and personal tastes.
The photos and nutritional information are based on 400g chickpeas.
Pumpkin - this can also be made with butternut squash.
Nutrition
Calories 611kcal | Carbohydrates 69g | Protein 18g | Fat 33g | Saturated Fat 20g | Polyunsaturated Fat 3g | Monounsaturated Fat 7g | Sodium 323mg | Potassium 1625mg | Fiber 14g | Sugar 15g | Vitamin A 27692IU | Vitamin C 32mg | Calcium 183mg | Iron 10mg
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