Try this easy coconut curry in your slow cooker with sweet potato, green beans, bell pepper, and onion. Serve over either riced cauliflower or jasmine rice, as you prefer.

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Recipe Summary

prep:
20 mins
cook:
7 hrs
total:
7 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken, green beans, sweet potato, bell pepper, onion, garlic, and ginger in a slow cooker.

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  • Stir together chicken broth, curry powder, kosher salt, cumin, turmeric, and cayenne pepper in a small bowl. Pour into slow cooker and stir into chicken and vegetables. Cover slow cooker.

  • Cook on Low until chicken is cooked through and vegetables are fork tender, about 6 hours.

  • Whisk together coconut milk and cashew butter in a bowl until all the lumps are gone. Add to slow cooker and continue cooking for 1 more hour. Garnish with chopped cashews and cilantro.

Cook's Note:

You can use fresh or frozen green beans.

Nutrition Facts

470 calories; protein 31g; carbohydrates 25.4g; fat 29g; cholesterol 65.4mg; sodium 1021.4mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 5 stars
10/15/2019
I will make it again. It was delicious. I used canned green beans instead of fresh carrots instead of sweet potatoes. My husband does not like sweet potatoes. I will definitely make it again. Read More

Most helpful critical review

Rating: 3 stars
09/05/2019
I did not add onion as they upset my son's tummy. The rest of the recipe as printed. It was just OK. Way too long for the chicken, I did recognized this, so cooked for shorter time. Some crockpots cook faster too, so that needs to be taken into consideration. I was surprised how very mild the flavors were considering the amount of spices, the coconut cream/milk really mellowed it down. For our family of different ages it was not a hit but thank you for taking the time to post it Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/22/2019
This is a really great meal that lends itself to the ingredients you have on hand too! I only had low fat coconut milk, and peanut butter in place of cashew butter to use--so that's what I did, and it worked out great! I probably added 2-3x more peanut butter (because I have a slight addiction) just for personal taste preference, and since my coconut milk was lower in fat too. I also used chili powder in place of the cayenne. I really enjoyed the ease of making this, the fact that it makes enough for leftovers, it's nutritious, and it's delicious! Will definitely make this again! Thank you so much for the recipe! Read More
Rating: 5 stars
08/11/2019
This is scrumptious!! I followed the directions exactly and prepared it for my college age grandsons and they devoured It. It is now one of my top ten favorites. Try it you won't be disappointed! Read More
Rating: 5 stars
10/15/2019
I will make it again. It was delicious. I used canned green beans instead of fresh carrots instead of sweet potatoes. My husband does not like sweet potatoes. I will definitely make it again. Read More
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Rating: 5 stars
08/10/2019
I cooked it all exactly according to the recipe. My son said it was restaurant quality and devoured it. We ate this with rice. Delicious. Read More
Rating: 3 stars
09/05/2019
I did not add onion as they upset my son's tummy. The rest of the recipe as printed. It was just OK. Way too long for the chicken, I did recognized this, so cooked for shorter time. Some crockpots cook faster too, so that needs to be taken into consideration. I was surprised how very mild the flavors were considering the amount of spices, the coconut cream/milk really mellowed it down. For our family of different ages it was not a hit but thank you for taking the time to post it Read More