Best 5 Crock Pot Coconut Curry Baked Beans Recipes

Indulge in a symphony of flavors with our curated collection of crock pot coconut curry baked bean recipes. These culinary delights blend the exotic essence of coconut and curry with the comforting goodness of baked beans, resulting in a mesmerizing taste experience. Prepare to tantalize your taste buds and embark on a culinary adventure like no other.

From the classic "Crock Pot Coconut Curry Baked Beans" to the innovative "Crock Pot Coconut Curry Baked Beans with Sweet Potatoes," each recipe offers a unique twist on this beloved dish. Discover the perfect balance of sweet, savory, and spicy flavors in our "Crock Pot Coconut Curry Baked Beans with Pineapple," or relish the delightful crunch of roasted chickpeas in our "Crock Pot Coconut Curry Baked Beans with Chickpeas." And for a smoky, chipotle kick, try our "Crock Pot Coconut Curry Baked Beans with Chipotle."

These recipes are not only bursting with flavor, but also incredibly versatile. Serve them as a hearty main course, a delectable side dish, or even as a tantalizing appetizer. Whether you're hosting a casual gathering or a special occasion, these crock pot coconut curry baked bean recipes are guaranteed to impress your guests and leave them craving more.

So, gather your ingredients, prepare your slow cooker, and embark on a culinary journey that will transport you to a world of exotic flavors and aromas. Let these recipes guide you in creating a dish that is not just a meal, but an experience to savor and cherish.

Here are our top 5 tried and tested recipes!

SLOW-COOKED VEGETABLE CURRY

Slow-Cooked Vegetable Curry image

I love the fuss-free nature of the slow cooker, but I don't want to sacrifice flavor for convenience. This cozy, spiced-up dish has both. -Susan Smith, Mead, Washington

Provided by Taste of Home

Categories Dinner

Time 5h35m

Yield 6 servings

Number Of Ingredients 22

Ingredients

1 tablespoon canola oil
1 medium onion, finely chopped
4 garlic cloves, minced
3 teaspoons ground coriander
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
3 cups cubed peeled sweet potatoes (about 1 pound)
3 cups fresh cauliflower florets (about 8 ounces)
4 medium carrots, cut into 3/4-inch pieces (about 2 cups)
2 medium tomatoes, seeded and chopped
2 cups chicken broth
1 cup light coconut milk
1/2 teaspoon pepper
1/4 teaspoon salt
Minced fresh cilantro
Hot cooked brown rice
Lime wedges
Plain yogurt, optional

Steps:

In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker., Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt., Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.

Nutrition Facts : Calories 304 calories, Fat 8g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 696mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 12g fiber), Protein 9g protein.

SLOW COOKER COCONUT CURRY RECIPE BY TASTY

Slow Cooker Coconut Curry Recipe by Tasty image

Here's what you need: water, broccoli, organic chickpeas, medium sweet potato, medium white onion, quinoa, garlic, fresh ginger, red pepper flakes, ground turmeric, tamari, salt, canned diced tomatoes, coconut milk, cooked rice, fresh parsley

Provided by Merle O'Neal

Categories Dinner

Yield 10 servings

Number Of Ingredients 16

Ingredients

1 cup water
1 large head broccoli, cut into florets
15 oz organic chickpeas, drained and rinsed
1 medium sweet potato, or large, peeled and cubed
1 medium white onion, diced
¼ cup quinoa, uncooked
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon red pepper flakes
1 tablespoon ground turmeric
2 teaspoons tamari
2 teaspoons salt
28 oz canned diced tomatoes
30 oz coconut milk
cooked rice, for serving
fresh parsley, chopped, for serving, optional

Steps:

Add the water, broccoli, chickpeas, sweet potato, onion, quinoa, garlic, ginger, red pepper flakes, turmeric, tamari, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.
Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.
Serve the curry warm over rice. Garnish with parsley, if desired.
Enjoy!

Nutrition Facts : Calories 319 calories, Carbohydrate 32 grams, Fat 19 grams, Fiber 7 grams, Protein 8 grams, Sugar 9 grams

CARIBBEAN COCONUT BLACK BEANS IN THE CROCK POT

Caribbean Coconut Black Beans in the Crock Pot image

Make and share this Caribbean Coconut Black Beans in the Crock Pot recipe from Food.com.

Provided by Serah B.

Categories One Dish Meal

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

2 (14 ounce) cans black beans or 3 cups cooked black beans
2 tablespoons coconut oil
2 large onions, chopped
4 garlic cloves, minced
1 large green bell pepper, seeded and chopped
1 teaspoon dried thyme
1 -2 teaspoon dried chili pepper flakes (optional for heat, I omit)
1 tablespoon brown sugar
1/4-1/2 teaspoon cayenne pepper (or to taste)
4 russet potatoes or 2 large sweet potatoes, cut into large cubes
2 (14 ounce) cans diced tomatoes
1 cup vegetable broth
1 (14 ounce) can coconut milk

Steps:

Place beans, potatoes and tomatoes in crock pot.
In a large skillet, heat coconut oil over medium-high heat and saute onions, garlic, brown sugar, cayenne, bell pepper, thyme and chili flakes (if using) until soft.
Add the vegetable broth to the skillet and stir with a wooden spoon on low heat scraping up any browned bits in the skillet.
Pour the broth/vegetables into the crock pot.
Cover and cook on high heat for 3-4 hours. Switch to low heat and add coconut milk for 30 more minutes.
Season with salt and pepper, and serve over short grain brown rice.

Nutrition Facts : Calories 481, Fat 17.8, SaturatedFat 15, Sodium 334.9, Carbohydrate 71.1, Fiber 16.2, Sugar 15.4, Protein 15.1

SLOW COOKER BAKED BEANS

Slow Cooker Baked Beans image

These beans taste like Boston Baked Beans. Yummy!

Provided by creamcheese5

Categories Side Dish Beans and Peas Baked Bean Recipes

Time 14h

Yield 8

Number Of Ingredients 8

Ingredients

1 pound dry great Northern beans
8 cups water
4 ounces diced salt pork
1 cup chopped onion
½ cup molasses
⅓ cup packed brown sugar
1 teaspoon dry mustard
⅛ teaspoon ground black pepper

Steps:

The night before, combine the Great Northern Beans and water in a large saucepan. Bring to a boil, and cook for 1 1/2 hours. Pour beans and their liquid into a bowl, cover and refrigerate overnight.
In the morning, drain off liquid, reserving 1 cup. Pour beans and the reserved liquid into the crock of a slow cooker. Stir in the salt pork, onion, molasses, brown sugar, mustard and pepper. Cover, and cook on Low for 12 to 14 hours. Stir before serving.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 53.8 g, Cholesterol 12.2 mg, Fat 12.2 g, Fiber 9.5 g, Protein 11.9 g, SaturatedFat 4.4 g, Sodium 222.6 mg, Sugar 21.1 g

COCONUT CHICKEN CURRY - CROCK POT

Coconut Chicken Curry - Crock Pot image

Make and share this Coconut Chicken Curry - Crock Pot recipe from Food.com.

Provided by Derf2440

Categories Curries

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
4 boneless skinless chicken breast halves
3 medium potatoes, peeled and chopped
1 medium onion, sliced
1 (14 ounce) can coconut milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons curry powder (or to taste)
1 teaspoon hot sauce (optional, more if desired)
1 cup chicken broth
1 (10 ounce) package frozen peas, thawed
2 -3 tablespoons toasted flaked coconut (optional)

Steps:

Heat oil in a medium fry pan.
Add chicken breasts and brown on both sides.
Place potatoes and onion in crock pot.
Place chicken breasts on top.
Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
Add to crock pot.
Cover and cook on low 6 to 8 hours.
One half hour before serving, add peas on top of chicken mixture.
Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
Serve over rice or Asian noodles, if desired.

Tips:

Use canned coconut milk: It's a convenient and flavorful base for the curry sauce.
Choose your beans wisely: Navy beans are traditional, but you can also use black beans, kidney beans, or pinto beans.
Add some heat: If you like spicy food, add a teaspoon or two of curry powder or cayenne pepper to the sauce.
Don't forget the aromatics: Onion, garlic, and ginger are essential for building flavor in the sauce.
Cook the beans until they're tender: This will take about 2 hours on low or 1 hour on high in a slow cooker.
Serve with your favorite sides: Rice, naan bread, or roasted vegetables are all great options.

Conclusion:

This crock-pot coconut curry baked beans recipe is an easy and delicious way to enjoy a classic dish. The combination of coconut milk, curry powder, and spices gives the beans a rich and flavorful sauce, while the slow cooker makes them tender and fall-apart. Whether you're serving them at a potluck, a picnic, or a simple weeknight dinner, these beans are sure to be a hit.