Vegetarian Coconut Curry

Looking for an easy one-pot dinner? Try this slow cooker coconut curry. It’s filled with incredible Indian flavors and spices, like coconut milk and curry powder.

Serves: 6Hands-on: 10 minutesTotal: 5 hours 10 minutesDifficulty: Easy

Serves: 6


  • 1 cup chopped parsnips
  • 1 small onion, peeled and diced
  • 1 lb. butternut squash, chopped (about 2 cups)
  • ½ lb. chopped sweet potato (about 1 cup)
  • 1 cup quartered Brussels sprouts
  • ½ cup uncooked rice
  • 1¼ cups gluten-free vegetable broth
  • ½ cup coconut milk
  • 1 tsp. brown sugar
  • 1 garlic clove, minced
  • 1 tsp. curry powder
  • ½ tsp. turmeric
  • 1 tsp. salt
  • 1 tsp. ground black pepper


  • Place parsnips, onion, squash, sweet potato, and Brussels sprouts in a 4–6-quart slow cooker. Add rice, broth, coconut milk, brown sugar, garlic, curry powder, turmeric, salt, and pepper. Stir the mixture to combine.
  • Cook on low for 5 hours or until rice is fully cooked and vegetables are soft. For the best results, stir the mixture halfway through the cooking so the rice cooks evenly.