If my husband had to pick a favorite weeknight dinner, this slow cooker vegetable massaman curry make just take first place. Every time we go out for Thai food, and I mean every single time, he orders chicken massaman. If you’ve never had it before, it’s a rich coconut and peanut curry, usually made with potatoes and peanuts. It’s luscious and creamy with a spicy peanut sauce that’s to die for. I don’t fault him at all for being so predictable, because if he didn’t order it I would. [New Video below!]
Thai vegetable massaman curry
When I was writing my new book, Fresh Flavors for the Slow Cooker, I set out to recreate the flavors of James’s favorite Thai dish but in a lighter, fresher and easier fashion. I swapped out the chicken for cauliflower and green beans, but kept the potatoes, which soak up the sauce and give the curry substance. I also lightened up the curry base, using store-bought curry paste for ease and cutting back on the coconut milk. I’m happy to report that the recipe made it into the book (page 31: Thai Vegetable and Peanut Curry ?) and is now firmly part of our dinner rotation! The succulent vegetables soak up the silky sauce for a dynamic, healthy meal that we all adore.
How to make a vegetarian slow cooker Thai curry
The base for this curry is made with red curry paste, onion, garlic and ginger. The aromatics need a quick stint on the stovetop or in the microwave to soften before going into the slow cooker, but you can knock out this step a day ahead. The cooked aromatics go into the slow cooker with canned tomatoes, broth, flavorings (fish sauce, tamari and a touch of brown sugar), cauliflower and potatoes. Once the vegetables have simmered for several hours and are tender, a mix of coconut milk and peanut butter is added, lending the sauce creaminess and flavor. Frozen green beans are also added for color and brightness (see substitution ideas below), along with roasted peanuts, which are traditional and provide texture.
How do you serve massaman curry?
We serve this massaman curry over rice with both forks and spoons (you’re going to want to slurp up that sauce!). Serve the curry with chopped cilantro and peanuts for sprinkling, along with extra sriracha for those who like it spicy. It’s a flavor- and texture-packed one-bowl meal that’s comfort food at its best.
Substitutions you can make in this recipe:
- Swap out potatoes for diced butternut squash.
- Swap out the frozen green beans for a few handfuls of spinach or frozen peas.
Tips for this easy massaman curry recipe:
- You’ll need a 4- to 7-quart slow cooker (I use this 6-quart model, which I recommend) for this recipe. Different slow cookers cook at different rates, so use the times as an approximation.
- It won’t look like much liquid in the slow cooker at first with the vegetables, but the vegetables will release liquid as they cook (if you add too much liquid at the beginning the dish will be watered down).
- Feel free to swap out the potatoes for cubed butternut squash and/or the green beans for a few handfuls of spinach. I use frozen green beans, which are pre-blanched, meaning they just need a few minutes to warm through in the curry. If you use fresh green beans, blanch them first in boiling water.
- Be sure to use unsalted roasted peanuts in the curry (salted peanuts will be too salty).
- The coconut milk and peanut butter are added at the end, giving the curry a creamy consistency (if added earlier they tend to separate).
- Find a ton of other slow cooker recipes in my book, Fresh Flavors for the Slow Cooker!
More slow cooker recipes to try:
- Mexican-Inspired White Bean & Chicken Soup
- Curried Red Lentil & Kale Soup
- Slow Cooker Salmon with Creamy Cilantro Sauce
- Easy Vegan Red Lentil Dal
- Slow Cooker Carnitas
- Slow Cooker Beef Chili
- Crockpot Sweet Potatoes
- Foolproof Pulled Pork
- All Slow Cooker Recipes
Don't forget dessert!:
- Healthy Coconut Almond Cake
- Double Chocolate Zucchini Brownies
- Easy Blender Carrot Cake with Cream Cheese Frosting
- Gluten Free Crepes
Watch the video!
Get the recipe!
Slow Cooker Vegetable Massaman Curry
Ingredients
Aromatics
- 1 tablespoon virgin coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon minced ginger
- 2 tablespoons red curry paste
Slow cooker
- 2 cups low-sodium vegetable or chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 2 tablespoons fish sauce (preferably Red Boat brand)
- 1 tablespoon tamari or soy sauce
- 1 tablespoon packed brown sugar
- 1 large head cauliflower (2 ½ pounds), cut into 2-inch florets
- 1 pound red potatoes (about 3 medium potatoes), cut into 1-inch pieces
- ½ cup canned coconut milk, well stirred
- ½ cup creamy peanut butter
- 2 cups frozen cut green beans
- ⅓ cup roasted, unsalted peanuts
- 1 tablespoon sriracha
- Salt and freshly ground black pepper
For serving
- Cooked rice or quinoa
- Coarsely chopped peanuts
- Chopped cilantro
- Sriracha
Instructions
Start the aromatics
- Heat the coconut oil in a medium skillet over medium-high heat. Add the onion, and season with salt and pepper. Cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic, ginger and curry paste, and cook, stirring, until fragrant, 30-60 seconds. Scrape the mixture into a 4- to 7-quart slow cooker. (Alternatively, toss all of the ingredients together in a heatproof bowl and microwave on high, stirring occasionally, until softened, about 4 to 5 minutes.)
Assemble the slow cooker
- Stir in the broth, tomatoes, fish sauce, tamari and brown sugar. Add the cauliflower and potatoes, and toss to coat. Cover and cook until the vegetables are tender, 5 to 6 hours on low or 3 to 4 hours on high.
- Combine the coconut milk and peanut butter in a heatproof bowl and microwave until warm, about 1 minute (alternatively, you can warm them in a small pot on the stove); stir until smooth. Increase the slow cooker heat to high (if it’s not already). Pour the coconut milk mixture into the slow cooker, and add the green beans and peanuts. Cover and cook until warmed through, about 10 minutes. Add the sriracha, and season with salt and pepper.
Serve
- Serve the curry over rice or quinoa, and sprinkle with chopped peanuts and cilantro. Serve with sriracha for drizzling.
Notes
- Cook the aromatics and refrigerate.
- Chop the cauliflower and potatoes and refrigerate separately (store the potato in water to prevent browning—drain before using).
- You’ll need a 4- to 7-quart slow cooker (I use this 6-quart model, which I recommend) for this recipe. Different slow cookers cook at different rates, so use the times as an approximation.
- It won’t look like much liquid in the slow cooker at first with the vegetables, but the vegetables will release liquid as they cook (if you add too much liquid at the beginning the dish will be watered down).
- Feel free to swap out the potatoes for cubed butternut squash and/or the green beans for a few handfuls of spinach. I use frozen green beans, which are pre-blanched, meaning they just need a few minutes to warm through in the curry. If you use fresh green beans, blanch them first in boiling water.
- Be sure to use unsalted roasted peanuts in the curry (salted peanuts will be too salty).
- The coconut milk and peanut butter are added at the end, giving the curry a creamy consistency (if added earlier they tend to separate).
- Find a ton of other slow cooker recipes in my book, Fresh Flavors for the Slow Cooker!
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I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!
Claudia D says
What happens if we leave out the fish sauce? Do you have any recommendations for substitutions?
Nicki Sizemore says
Hi Claudia! The fish sauce lends umami richness to the curry, but you can omit it for a vegetarian version. I hope you enjoy!
Katie says
Can I add chicken or beef to this recipe? Thanks
Nicki Sizemore says
Hi Katie! Chicken works great in this recipe. Stir in shredded rotisserie chicken (or leftover chopped chicken) when you add the coconut milk and peanut butter. I hope you enjoy!
Melissa says
This recipe was delicious! Do you have the timings for doing it in an Instant Pot?
Nicki Sizemore says
Hi Melissa, I'm so glad you enjoyed it!! Unfortunately I don't have Instant Pot timings for this recipe.
Luisa says
Just came across this recipe while googling and it was amaaaaazing!!! Thank you! I added some Chickpeas and some other vege and it was so good! Love the peanut butter/coconut milk combo. Really made this dish 10/10
Nicki Sizemore says
Hi Luisa, welcome to my site, and I'm so happy to hear you like the curry!!
Avery says
Hi there, do you use sweetened or unsweetened coconut milk?
Nicki Sizemore says
Hi Avery, you should use unsweetened coconut milk in this recipe. I hope you enjoy!
E Cassidy says
Hi, just making this for the first time. You didn’t say; should the tomatoes be drained or no? It smells so good, can’t wait for it to be done. Thanks!
Nicki Sizemore says
Hi there! You should add the whole can of tomatoes (not drained). 🙂 I hope you enjoy!!
Dee says
Hello—any suggestions for substitutions for the peanut butter? Sunflower seed butter, almond butter, tahini? Peanut allergies at this end. Thank you.
Nicki Sizemore says
Hi Dee, I would go for almond butter or cashew butter. They have a mild flavor that would work better than sunflower seed butter or tahini, and they would provide the same richness. I hope you enjoy!
Lisa says
Can I substitute something else for the cauliflower, like broccoli? Cooking for a picky vegetarian here.
Nicki Sizemore says
Hi there! While I haven't tested this curry with broccoli, I do think it would work. However, I would add it later in the cooking process, otherwise it will turn mushy. I suggest adding it about 1 hour before the curry is done. Let me know if you give it a try!
Erin says
This was so delicious and easy to make. I will definitely be adding it to my meal rotation.
Nicki Sizemore says
I'm so happy to hear you liked it!
MJ says
This is the fourth recipe I'm making from this lovely blog and yet again, it's a hit at our house! My 4 year old, who usually doesn't like green beans, could not stop eating them because they were covered in super-creamy curry sauce. Everyone wants to add this to our rotation! Excellent recipe that's easy to make.
Nicki Sizemore says
HOORAY! That's so funny about the green beans, because this is one of the only dishes where my 4 year old will devour them too!
Ginger LaBella says
Hi Nikki! Yum! I just bought some cauliflower "rice" to experiment, and I believe I have all the ingredients for this dish on hand, so I think I'll make this for tonight!
Nicki Sizemore says
Hi Ginger! It's so great hearing from you, and I hope you like the curry!!