Crockpot Panang Curry (Mildly Spicy)

2023, Mar 20    

Ingredents

Curry

• 1 (14 oz) can lite coconut milk
• 1/4 C soy sauce
• 1/4 C lime juice
• 1/4 C vegetable stock
• 1/4 C peanut butter
• 1/4 C red curry paste
• 2 Tbsp brown sugar
• 2 tsp garlic powder
• 1/2 tsp ground ginger
• 1/2 tsp crushed red pepper flakes plus more to taste
• 1/2 tsp salt, or to taste
• 1 15 oz can chickpeas, drained
• 1/2 C frozen peas
• 1 12 oz bag frozen cauliflower
• 2 carrots, sliced
• 1 red bell pepper, sliced
• 1/2 C red onion, diced

Garnish

• cilantro
• peanuts
• sliced green onions
• choice of rice to serve curry over

Instructions

1. Grease crockpot with cooking spray.
2. In crockpot, whisk together: coconut milk, soy sauce, lime juice, vegetable stock, peanut butter, red curry paste, brown sugar, garlic powder, ground ginger, red pepper flakes, salt
3. Stir in chickpeas, peas, cauliflower, carrots, red bell pepper, and onion.
4. Cover and cook on LOW for 8 hours or HIGH for 4 hours.
5. Serve over rice, garnish with various toppings listed above as desired.