Crockpot Cooking: 3 Low Fat Crockpot Curries

Forget takeaway curries – they will make you fat! Try these healthy alternatives at home in your slow cooker instead! We have 3 low fat crockpot curries for you.

When the weekend comes it can be pretty tempting to pick up the phone and order a curry from your local takeaway, to enjoy with some beers or a bottle of wine while you relax in front of the TV and watch a Friday night movie. Don’t do it though! Save money and calories by preparing your own in advance! Prepare the ingredient on Thursday night, then pop it all in the crockpot on Friday morning and it will be ready by the time you get home from work!

#1 Healthy Thai Green Curry with Chicken

Green curry with chicken and eggplant

This curry dish is so easy to make, and there is hardly any fat in it too, which makes it a perfect midweek dinner to come home to. Imagine the smell of Thai curry sauce as you come through the door, out of the wet and cold night…

Don’t forget to use fresh vegetable if you like a bit of extra bite though, because packet/frozen veg will probably go a bit soggy, due to the time it spends in the crockpot. Serve with brown rice and plenty of that yummy sauce to fill you up nicely!

Why is it so healthy? Well it is loaded with protein and fiber for a start! It is low calorie and reduced fat, and depending on what you decide to serve it with, you will be cutting down on the carbs too. One serving contains less than 300 calories, so you don’t have to feel guilty at all when enjoying this aromatic dish.

There are four servings in total, so invite your flat mates or friends to tuck in too!


  • 1lb skinless, boneless chicken breasts, diced
  • 1 medium yellow onion, thinly sliced
  • 1 16oz bag stir-fry vegetables (or use your choice of fresh)
  • 1 15oz can light coconut milk
  • 5 garlic cloves, minced
  • Juice from 1 lime
  • 3 tbsp green curry paste
  • 2 tbsp brown sugar
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 1/2 tsp black pepper


  1. Salt and pepper your chicken, and then place it inside the crockpot.
  2. Cover with slices of onion.
  3. In a medium bowl, whisk together the coconut milk, lime-juice, garlic, sugar, curry paste, and pour the mixture over the chicken and onions.
  4. Cook on HIGH for 4-5 hours.
  5. During the last 30-45 min of cooking, add in the vegetables – and then in a small bowl, mix corn starch with 1 tbsp water, and add into crock pot with the vegetables. Cook until vegetables are heated through and curry sauce thickens.

#2 Coconut Chicken Curry For your Crockpot

soup made with coconut milk galangal lemon grass and chicken

What a super-easy curry to make in your slow cooker! Sweet and delicious – and perfect to leave in the crockpot bubbling away for when friends come over at the weekend, instead of indulging in fattening curry from the local takeaway.

Serve it in posh square plates with rims so that you can dish up all the yummy juices, and don’t forget some warm pitta breads and a nice bottle of wine to wash it down with!


  • 3 chicken breasts (skinless, boneless) about 2 pounds, cut into 1 inch cubes
  • 1 whole onion
  • 1 whole bell pepper (seeded) I like the sweetness of red bell peppers
  • 1 (6 oz) can tomato paste
  • 1 (14 oz) can coconut milk
  • 1 1/2 t salt
  • 1 T curry powder
  • You can add onions, tomatoes, mushrooms & your favourite veggies. Try some lemongrass :)
  • 1 T Garam Masala (Indian Spice Mix)
  • Corn starch (to thicken, optional)
  • Fresh Cilantro, chopped

Add some fresh coconut shavings (or unsweetened coconut shavings) and fresh Basil too – yum!


  1. Place the cubed chicken into the slow cooker.
  2. Place the rest of the ingredients (except corn starch and cilantro) into a food processor or blender and mix until smooth.
  3. Pour the sauce mixture over the chicken in the slow cooker and mix well.
  4.  Cook on LOW for 6 hours.
  5. If it is not thick enough, add some corn starch mixed with water about 1 hour before serving.

#3 Veggie & Chickpea Curry

Chickpea and spinach curry

Are you looking for an easy and healthy curry dish to cook in your slow cooker that will fill you up? This recipe is piled with vegetables and chickpeas, which are sure to fill a whole. You can even serve with couscous, which will expand in your belly and keep you satisfied for even longer!


  • tablespoon olive oil
  • 1 1/2 cups chopped onion $
  • 1 cup (1/4-inch-thick) slices carrot $
  • 1 tablespoon curry powder
  • 1 teaspoon brown sugar
  • 1 teaspoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 serrano chilli, seeded and minced
  • 3 cups cooked chickpeas (garbanzo beans)
  • 1 1/2 cups cubed peeled baking potato $
  • 1 cup diced green bell pepper $
  • 1 cup (1-inch) cut green beans
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (14-ounce) can vegetable broth
  • 3 cups fresh baby spinach
  • 1 cup light coconut milk
  • 6 lemon wedges


  1. Heat oil in a large non-stick skillet over medium heat.
  2. Add onion and carrot, cover and cook 5 minutes or until tender.
  3. Add curry powder, sugar, ginger, garlic, and chilli
  4. Cook for 1 minute, stirring constantly.
  5. Place onion mixture in a 5-quart electric slow cooker.
  6. Stir in chickpeas and next 8 ingredients (through broth).
  7. Cover and cook on HIGH 6 hours or until vegetables are tender.
  8. Add spinach and coconut milk
  9. Stir until spinach wilts.
  10. Serve with lemon wedges.

What Will You Spend Your Saved Money On This Weekend?

So, you have saved some extra cash by cooking your own weekend curry in your crockpot – tell us what you will spend the money on instead! Did you order a pay-per-view movie on the TV? Maybe you used the money on petrol to go somewhere nice at the weekend? Add your comments below.

About the author

Zara M.

I love to write, draw, take photographs, dance tango, write in my Midori Traveler’s Notebook and ogle other people’s Filofaxes. Oh – and I like LOTS of sugar in my tea! I want to inspire you, and show you the world through my eyes.

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