Use your slow cooker to make this simple coconut curry with sweet potato, green beans, bell pepper, and onion. Depending on your preference, serve over either jasmine rice or riced cauliflower.
| Prep Time: | 20 mins |
| Cook Time: | 7 hrs |
| Total Time: | 7 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups fresh green beans, trimmed
- 1 sweet potato, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch cubes
- ½ medium onion, cut into 1-inch cubes
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- ¾ cup chicken broth
- 2 tablespoons curry powder
- 2 teaspoons kosher salt
- 1 teaspoon cumin
- 1 teaspoon ground turmeric
- ½ teaspoon cayenne pepper
- 1 (15 ounce) can full-fat coconut milk
- ¼ cup cashew butter
- ½ cup chopped raw cashews (Optional)
- ¼ cup chopped fresh cilantro (Optional)
Instructions
- Combine chicken, green beans, sweet potato, bell pepper, onion, garlic, and ginger in a slow cooker.
- Stir together chicken broth, curry powder, kosher salt, cumin, turmeric, and cayenne pepper in a small bowl. Pour into slow cooker and stir into chicken and vegetables. Cover slow cooker.
- Cook on Low until chicken is cooked through and vegetables are fork tender, about 6 hours.
- Whisk together coconut milk and cashew butter in a bowl until all the lumps are gone. Add to slow cooker and continue cooking for 1 more hour. Garnish with chopped cashews and cilantro.
- You can use fresh or frozen green beans.
Nutrition Facts
| Calories | 470 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 6 g |
| Protein | 31 g |
| Saturated Fat | 16 g |
| Sodium | 1021 mg |
| Sugars | 5 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t find anything really great about this recipe. It didn’t taste particularly. good to me.
I added a little less cumin and cayenne fory personal preference, but I loved all the flavors! The cilantro and cashew garnishes really add a lot – don’t skip those.
This was fantastic. The only substitution I made was exchanging natural crunchy peanut butter which worked perfectly.
love this recipe! Perfect slow cooker curry with more veggies then other curry recipes.
I will make it again. It was delicious. I used canned green beans instead of fresh carrots instead of sweet potatoes. My husband does not like sweet potatoes. I will definitely make it again.
I did not add onion as they upset my son’s tummy. The rest of the recipe as printed. It was just OK. Way too long for the chicken, I did recognized this, so cooked for shorter time. Some crockpots cook faster too, so that needs to be taken into consideration. I was surprised how very mild the flavors were considering the amount of spices, the coconut cream/milk really mellowed it down. For our family of different ages it was not a hit but thank you for taking the time to post it
This is a really great meal that lends itself to the ingredients you have on hand too! I only had low fat coconut milk, and peanut butter in place of cashew butter to use–so that’s what I did, and it worked out great! I probably added 2-3x more peanut butter (because I have a slight addiction) just for personal taste preference, and since my coconut milk was lower in fat too. I also used chili powder in place of the cayenne. I really enjoyed the ease of making this, the fact that it makes enough for leftovers, it’s nutritious, and it’s delicious! Will definitely make this again! Thank you so much for the recipe!
This is scrumptious!! I followed the directions exactly and prepared it for my college age grandsons and they devoured It. It is now one of my top ten favorites. Try it you won’t be disappointed!
I cooked it all exactly according to the recipe. My son said it was restaurant quality and devoured it. We ate this with rice. Delicious.