Meatless Mondays: Slow Cooker Red Bean and Coconut Curry {Series}

Meatless Mondays

I refer to myself as a quasi-vegetarian. I eat meat, but I believe a plant-based diet is healthiest and try to limit any animal products, though cheese is my weakness. When I cook, I pretty much cook vegetarian or vegan with the occasional meat and dairy.

I started researching healthy diets and lifestyles when I became pregnant with my first child. Something about giving life to a child makes you reevaluate everything. My daughter (now four), did not have any meat or dairy (to my knowledge) until she was two. Our staples included beans and rice, pasta, lentils, occasional tofu, quinoa, and nuts.

My second child was the result of your typical second child syndrome and I was not nearly as strict. Time restraints and life with young children has limited my time to make fresh meatless and vegan meals.

The slow cooker Red Bean and Coconut Curry recipe I am sharing is easy, quick, and delicious. It has been a hit with both of my children, my meat eating husband, omnivores and carnivores alike. It is so creamy and tasty, you won’t realize it has no meat or animal product of any kind. 

I found the recipe here, a plant based blogger I follow (PS: she also has a great vegan carrot cupcake recipe!).

Slow Cooker Red Bean & Coconut Curry (Serves 4 to 6)

Ingredients: 

Garlic cloves – 2, minced (I often use the jarred garlic as well to save time)

Carrots – 4, sliced

Medium onion – 1, diced

Sweet potato – 1, diced

14oz. can diced tomatoes, undrained

1-2 tsp. mild curry powder

1/2 tsp. ground thyme

1/4 tsp. red pepper flakes

1/4 tsp. allspice

Two 15 oz. cans kidney beans, drained and rinsed

1 cup coconut milk (can substitute with lite coconut milk or almond milk with a few drops of coconut extract, for some lower fat options)

Directions: 

  1. Set slow cooker on high.
  2. Add garlic, put lid on and prepare remaining ingredients.
  3. Add carrots, onions, sweet potato, and tomatoes.
  4. Stir in curry powder, thyme, red pepper flakes, allspice, salt and pepper to taste.
  5. Add beans, coconut milk, and broth (or water) as needed/desired for consistency.
  6. Reduce heat, cover, and cook on low 6 to 8 hours. 

I recommend a side of grains or if you are feeling indulgent some yummy Hawaiian bread! This is definitely a meal I would make for anybody, whatever their diet preference.

Thanks for reading! Let me know what you think of this dish by leaving a comment!

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