Coconut Legume Curry

coconut legume curry

This weekend I hosted my first dinner party ever and let me tell you this… It was amazing – I was so happy with the outcome. I made all the recipes from scratch and this one stood out the most. 

This is a one stop shop slow cooker recipe that is the easiest thing you will make this winter season. 


  • 1 red bell pepper, diced 
  • 2 onions, diced 
  • 1 can coconut milk 
  • 2 cup vegetable stock 
  • 1 cup water  
  • 2 sweet potatoes, diced 
  • 1 poblano pepper, diced 
  • 1 can chickpeas, rinsed and drained  
  • 1 can white kidney beans, rinsed and drained 
  • 1 tbsp ginger paste  
  • 1 tbsp curry powder 
  • 1 tbsp paprika 
  • 1 tbsp garlic powder 
  • 1 tbsp turmeric 
  • 1 tbsp ground pepper 
  • 1/2 tbsp salt 


  1.  Prepare all your ingredients. Rinse and drain your canned goods. Chop and dice your vegetables. Measure out your spices 
  2. In a slow cooker, add all your ingredients and mix with a wooden spoon. 
  3. With this recipe you have two options,  you can cook it on high for 2-4 hours or on low for 6-8 hours. (based on the settings of your slow cooker)  
  4. Every hour take the time to stir your the curry 
  5. Serve on top of rice or any whole grain. I served mine with some shredded chicken, guacamole and rice 


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