Slow Cooker Cashew Thai Curry


Serves 6

This savory Thai curry simmers throughout the day in your slow cooker, so it’s ready when you come home after a busy day at school and work. For added protein, you can mix in a can of drained and rinsed garbanzo beans.

  • 1 pound Yukon gold potatoes, cubed
  • 4 carrots, cut on the diagonal
  • 1 yellow onion, sliced
  • 1 red bell pepper, seeded and sliced
  • 2 cups vegetable broth
  • 1 (11-ounce) carton original nutpods
  • 2 tablespoons yellow Thai curry paste or mild yellow curry powder
  • 2 tablespoons brown sugar
  • 3 cloves garlic, minced
  • 3 lime leaves (optional)
  • 1 tablespoon minced ginger
  • 2 tablespoons cornstarch
  • 1 cup cashews
  • Cooked rice, for serving
  • 1 lime, cut into wedges
  • Cilantro, to garnish

Place the potatoes, carrots, onions, and peppers in a slow cooker.

In a small bowl, whisk together the broth, nutpods, curry, sugar, garlic, lime leaves, and ginger.

Pour the curry mixture over the top of vegetables and stir gently to combine. Cover and cook on Low for 8 hours or High for 4 hours, until potatoes are tender.

Mix cornstarch with 1 1/2 cups liquid from the slow cooker. Add back to the slow cooker and stir to combine. Cook with the lid off for 15 minutes, to thicken the sauce.

Stir in the cashews. Serve over rice, garnished with lime wedges and cilantro.