Savor the Ultimate Vegan Coconut Curry in a Crockpot

Ingredients

• 5 russet potatoes, peeled and diced into 1-inch cubes
• A quarter cup of aromatic curry powder
• Two tablespoons of all-purpose flour
• A tablespoon of spicy chili powder
• Half a teaspoon of fiery red pepper flakes
• Half a teaspoon of zesty cayenne pepper
• One large green bell pepper, sliced into strips
• A large red bell pepper, cut into strips
• A packet of dry onion soup mix (approx. 1 ounce) like Lipton®
• A can of unsweetened coconut cream (14 ounces)
• Water to adjust consistency
• Around one and a half cups of julienne-cut carrots
• One cup of fresh green peas if desired
• A quarter cup of finely chopped cilantro

Step 1

Begin by placing the potatoes at the base of your trusty slow cooker.

Step 2

In a small bowl, get creative and mix together the aromatic curry powder, flour, a dash of chili powder, a sprinkle of red pepper flakes, and just a hint of cayenne pepper. Sprinkle this flavorful blend over the potatoes and gently stir to ensure they're all coated evenly.

Step 3

Next, add in the vibrant red and green bell peppers, along with the intriguing onion soup mix and a generous dollop of creamy coconut cream. Mix everything together until it's a harmonious medley of flavors.

Step 4

Cover your slow cooker and let the magic happen on Low heat until the mixture starts bubbling, making sure to add a splash of water if needed to maintain the moisture level. This process usually takes around 3 to 4 hours.

Step 5

After this initial cooking phase, introduce the carrots into the mix and let them join the party for an additional 30 minutes.

Step 6

As the final touch, stir in the delightful peas and let everything simmer until the veggies reach the desired level of tenderness, approximately another 30 minutes.

Step 7

When serving up this delectable dish, don't forget to add a sprinkle of fresh cilantro on each individual portion for that perfect finishing touch.