Easy Veggie Thai Green Curry – Slow Cooker

Needing easy dinner inspiration? This dish is as easy as chucking everything in a pot and leaving it to do all the hard work while you get on with your day. Dicing the spuds is the only taxing bit, we’ve scrubbed off the dirt and left the skins on for more fibre and nutrition and it cuts down on the work too. We love a Thai green curry and this packet of organic paste is great to add in, its got bags of flavour.

Curries are great because you can add in whatever is in season, carrots, squash, courgettes, spinach and aubergines would work perfectly in here too.

We love our own Galway grown spuds and kale, so delicious in this curry, try them yourself and see.

Lou 🙂

Ingredients: Serves 4 with rice

  • 1 tin chickpeas, drained – use the liquid for aqua faba recipes 
  • 750g potatoes, washed & diced, 2cm
  • 2 tablespoons Thai green curry paste
  • 1 heaped tablespoon curry powder – mild or hot
  • 1 tin (400g) coconut milk
  • ½ tin of water
  • salt and pepper to taste
  • Add near the end – 2 handfuls of chopped kale
  • A squeeze of 1/2 lime
  • Serve with: Boiled rice and naan bread


Step 1: To the slow cooker add the drained chickpeas, diced potatoes, Thai curry paste, curry powder, coconut milk, water, salt and pepper, mix well with a spoon.

Step 2: Cook on high for 3 hours or low for 6/7 hours. 

Step 3: Just 5 minutes before the end add the chopped kale.  Squeeze in some fresh lime if you have it.

Step 4: Serve with rice and naan bread. 

NB: If you don’t have a slow cooker you can simmer this curry in a pot on the hob for about 1 hour, on in a cast iron pot with a lid in the oven, 180ºC for 1 hour.