What a whirlwind the last month has been! Between studying for my citizenship test (and becoming American!), to selling the majority of our belongings and moving to Puerto Rico… to say I’m exhausted would be an understatement! However, as we slowly settle in, and I’m getting more familiar with local grocery stores and markets, it’s time to get cooking again – and I’m so excited! So, what better way to jump back into the swing of things than with a new Meatless Monday recipe!?

Now, since we still have a million things to get accomplished here in PR, including getting internet (I’m currently using my cell phone’s hot spot as I type this), I needed to make something that would allow me to leave for the day, yet come home to a nice warm and yummy meal. And you know what that means… it’s slow cooker time! I was craving curry, so I decided to make a Vegan Coconut Curry, and boy oh boy, was it ever a hit!

Ingredients needed to make Slow Cooker Coconut Curry

Cauliflower
Yellow onion
Mushrooms
Sweet peppers
Sweet potato
Chickpeas
Ground Turmeric
Grated Ginger
Diced tomatoes (can)
Coconut milk
Garlic
Quinoa
Curry Powder

Now, the recipe itself contains quinoa within the curry, but I love putting curry on rice. So I ended up making a side of organic long grain white rice – but this is completely optional. You can do this, or just eat the curry by itself (since it already has a little quinoa in it), or you could even make additional quinoa on the side. The options are endless ; )

How to make this slow cooker coconut curry

All in all, this recipe is super simple and easy to make. All you’re going to do is:

Add all ingredients to your slow cooker – stir until everything is incorporated
Turn on slow cooker to high, and cook for 4hrs
Optional* If you’re making rice, begin making it 30 minutes before your curry is ready; around the 3 1/2 hr mark

That’s it. Easy peasy.

Want more delicious Meatless Monday recipes? Check out these dishes below: