Slow Cooker Summer Harvest Curry

It’s hot outside. Like, really hot. A thousand hundred degrees hot.

So for obvious reasons, the theme for this month’s Recipe Redux is: “Whether you go slow or fast, just don’t turn on the oven. Show us how to keep the kitchen cool by using one of these appliances: Slow cooker, instant pot, pressure cooker.”

At first, I couldn’t wrap my brain around this challenge because I’ve always associated those appliances with “comfort food” …the kind of heart and soul-warming meals that we’re none too eager to eat over the late fall, winter and chilly spring months, but that take a back seat during the lazy, hazy dog days of summer. Regardless of the calendar, however, busy schedules don’t take much of a vacation, and neither should eating well.

Here I took advantage of the summer produce approaching bumper crop proportions (i.e. zucchini, eggplant and yellow squash) and the convenience of a “set it and forget it” appliance (the slow cooker) and made a spicy, rich, yet somehow light curry. I made the peanut sauce a few days ago and used it in a spiralized zucchini (“Zoodle”) dish. Two days later I took it to a party to accompany grilled chicken skewers and used the remaining to whip up this easy-peasy curry. This peanut sauce is so delicious I almost want to bath in it. Almost. You can serve this curry on any type of starch or grain you like, but to keep it really carb and calorie-friendly, I suggest cauliflower rice. You can buy cauliflower already “riced” at most grocery stores, or save some money and use the method I use to make my cauliflower pizza crust... repurposing at its finest.

Vegan dishes aren’t always associated with the terms rich and satisfying, but I can assure you this is, making it worthy of keeping in your menu rotation all year round. Enjoy! 🙂


(Be sure to click below to check out many, many more delicious creations from my fellow Recipe Reduxers!)


Slow Cooker Summer Harvest Curry


    For the Peanut Sauce
  • 2 cups creamy peanut butter (Natural, with no hydrogenated oils)
  • 1 (15 ounce) can lite coconut milk
  • 1/2 cup water
  • 1/4 c. fresh lime juice
  • 1/4 c. lite soy sauce or tamari sauce
  • 2 T. fresh ginger root (or ginger juice)
  • 2 cloves garlic
  • 2 T. hot sauce
  • For the Curry
  • 3 cups zucchini, chopped
  • 2 cups yellow squash, chopped
  • 2 cups eggplant, chopped
  • 3/4 cup yellow or sweet onion, chopped
  • 2 garlic cloves
  • 1 cup lite coconut milk
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (10 ounce) can diced tomatoes, drained (for an extra kick, I used diced tomatoes with green chilis)
  • 2 tsp. garam masala
  • 2 tsp. curry powder
  • Garnish: chopped basil or cilantro


  1. To prepare the peanut sauce, place all ingredients (peanut butter through hot sauce) in a high speed blender and blend until creamy. Set aside.
  2. Spray the removable server of your slow cooker with cooking spray.
  3. Place onions and garlic in a food processor and process until fine.
  4. Place onion/garlic mixture in slow cooker and add vegetables, beans, tomatoes, coconut milk and spices. Stir to combine.
  5. Pour 1 cup peanut sauce over mixture and stir to combine.
  6. Set slow cooker on high for 2 - 3 hours or low for 4 - 5 hours.
  7. Ladle over warm cauliflower rice (or starch of choice).
  8. Garnish with basil or cilantro and serve.


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