Crock Pot Curry with Coconut Milk

crock pot curry with coconut milk
A delicious slow cooked curry simmered in the Crock Pot

Certain individuals at Casa Allrich use their Crock Pot year round. Yes, even in the summer. It keeps the kitchen cool and uses no more energy than a humble light bulb. So when you crave a creamy spicy curry stirred with coconut milk and don't feel like sweating over a hot stove when the Kokopelli thermometer hanging under the portal reads 98 degrees F in the shade, consider the old school slow cooker. 

A Crock Pot Curry Recipe with Coconut Milk

Dust off the slow cooker early in the day and slow-simmer a gluten-free vegan curry brimming with healing ingredients- shredded cabbage, garlic, onion, apples, fennel and coconut milk. The kitchen - and you - stay cool. And dinner is done.


2 tablespoons light olive oil
5-6 cloves fresh garlic, minced
1 red onion, diced
2-3 teaspoons gluten-free red curry paste, to taste
1 teaspoon ground ginger
2 stalks of celery, chopped
1/2 head white or purple cabbage, shredded
2 large carrots, peeled, sliced or chopped
1 large sweet or gold potato, diced
2 apples, peeled and chopped
1/4 cup golden raisins
1 14-oz. can chick peas, rinsed and drained well
3 cups vegan broth, more if needed

To add in later:

1 cup coconut milk, more if needed
A drizzle of raw organic agave, to taste
Sea salt and black pepper, to taste
A squeeze of fresh lime
Chopped fresh cilantro, to taste


Pour the oil in the bottom of the Crock Pot or slow cooker. Add the garlic, onion and spices. Stir to coat. Add the rest of the ingredients in the first list. Stir briefly to combine. Cover and cook on low heat for six hours or until the vegetables and potato are tender. I stirred the curry once during the afternoon to make sure all the veggies were moist and mingled.

Before serving, add in the coconut milk, a touch of agave, seasoning and lime or vinegar. Add some chopped cilantro. 

Taste test and adjust seasonings, balancing the sweet tartness with the fiery creaminess. If you need more liquid, add more coconut milk.

Cover and heat through an additional 15 minutes or so.

Serve spooned over fragrant hot cooked rice.

Makes 4 servings.


Full fat coconut milk provides the creamiest result. But if you prefer less rich, use light coconut milk.


  1. Anonymous21:37

    Hi Karina,
    I have been an avid read of your blog for months now- just wanted to let you know how much I love love love your recipes and the way you write....this 'Healing Curry' especially looks delicious and I can't wait to make it. Please keep on keepin' on...
    and thank you for you wonderful blog!

  2. I seriously need a crock pot! What a wonderful dish!

  3. Just a note to encourage you. Your blog rocks my world!

  4. Crock Pot! fantastic idea... mine is always out in the winter but what a great idea to keep the kitchen cool in the summer.

  5. Vidalia15:20

    Karina- that looks amazing. You sound in good spirits and your creative juices are obviously flowing, which is wonderful! I'm definitely making this one. We're completely renovating our kitchen-- floor, cabinets, appliances, the works! But, with my trusty crockpot and rice cooker, we'll be eatin' gluten-free during those weeks of being kitchen-free (keep your finger crossed for us). Now if only I could find an appliance to fill in for our dishwasher, life would be perfect!

    Take care and keep those crockpot recipes comin! -- V

  6. jackie11:44

    I love your blog and read it a lot and use your recipes, even though I don't have health issues. I ran across this web site for gluten free products, but you might already be aware of it. But I thought of you anyway. jackie

  7. ohh, I thought I commented.

    YUMMY! I love curry and am so glad you can have it. This dish looks great,and I love my crockpot, and Ilove your crockpot recipes (that chicken soup! To die for! Everyone raves about that one.:)

    I will be having this....

  8. Thanks for opening my eyes to the possibilities of a crock pot in the heat of summer! Though Iuse mine tons in the fall and winter, I am intrigued by your curry!

  9. This looks wonderful and I can't wait to try it!! Thanks for all of your great recipes.

  10. Hi Anon! Welcome and thank you for responding with such a kind comment.

    Hey Homesick Texan, Nice to see you again. Crock Pots are fab.

    Don! Thanks, Bro. Come back soon.

    Vanessa, I love using my Crock Pot. It makes life so simple. ;)

    Vidalia! It is wonderful to hear from you - hope the renovation is going smoothly. And hope your little guy is doing well. ;)

    Hi Ellen! Thanks for thinking of me ! You're so sweet.

    Thanks, Jackie! I'll check it out.

    Heya Slacker Mom! Thanks so much...I'm glad you like the chicken soup recipe. ;)

    Hi Deborah... I use my Crock Pot year round so, yeah, I'm a fan. :)

    Welcome, Mira! Thanks for stopping by.


  11. Karina:
    I recently started a GF/CF diet and am just starting to gain back the weight I lost. I made this recipe two days ago (on the stove vs. in a crockpot) and it was a HUGE success. My non-GF/CF fiance even loved it! (He is trying to be supportive and eat like me.) Thanks for helping me heal and for helping me rediscover my love of cooking!

  12. Hey Katrina! I'm so glad you liked the curry- and more than that, I'm glad you are enjoying cooking again. It does get easier- and more fun. What a cool fiance you have! Good for him. Love is all about support.

    Be well!


  13. I made this last night, on the stove top, replacing the potato with cauliflower, and the raisins with a mix of apricots and craisins, and left out the sweetener. It was fabulous. Thanks for the great recipe.

  14. My pleasure! :)

  15. what if you don't own a crock pot??? :'(

    is there an alternative?

  16. Hey G- Just cook it in a soup pot as you would any vegetable soup.

    Heat the oil; start with onions and garlic. After five minutes add the rest of the ingredients in the first section. Cover and slow simmer.

    When veggies are tender, add in the "later" ingredients; stir and warm through. It should be done in about 45 minutes or so.



  17. Karina
    Love your blog and especially LOVE this curry recipe. I make it with a red curry paste and reduce the amount of curry. This way it has a slight bite, but is not too hot. I love the hot, sweet, sour taste of this curry.

    Shez @