Slow Cooker Vegetable Curry with Chickpeas

Satisfying and comforting Indian inspired vegetarian dish packed with protein and full of flavor thanks to warm spices.

Slow Cooker Vegetable Curry with Chickpeas is the perfect hands-off recipe for a busy week night.  Warm, comforting and jam-packed with nutrients, it works well with just about any vegetables you have on hand.  In fact, we rarely make it with the same ingredients twice for that very reason!

Credit must be given where credit is due – the inspiration for this recipe comes from my friend Jamie, a fellow Michigan food blogger, who shared this recipe on Thrifty Veggie Mama.

The reason I fell in love with this recipe is because of its versatility.  Sweet potatoes can easily be swapped for butternut squash or white potatoes.  Cauliflower can be substituted with green beans. Red peppers can be replaced with diced tomatoes.

Let the season and your produce drawer inspire you.

Your fork is waiting.

4.7 from 12 reviews
Slow Cooker Vegetable Curry with Chickpeas
 
Prep time
Cook time
Total time
 
Satisfying and comforting Indian inspired vegetarian dish packed with protein and full of flavor thanks to warm spices.
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 4 cups cauliflower - cut in florets
  • 2 cups Brussels sprouts - quartered
  • 1 sweet potato - peeled and diced
  • 1 red pepper - diced
  • 1 medium onion - diced
  • 15 ounce can chickpeas - drained
  • 15 ounce can tomato sauce - low sodium
  • ½ cup light coconut milk
  • ½ cup chicken broth - low sodium (or vegetable broth)
  • 1 tablespoon cumin
  • 1 tablespoon curry powder
  • 1 tablespoon turmeric
  • ½ teaspoon cayenne - optional
  • ½ cup frozen green peas
  • salt and pepper to taste
  • plain yogurt, cilantro, sriracha and scallions - optional garnishes
Instructions
  1. Place vegetables, chickpeas, tomato sauce, coconut milk, chicken broth and spices in the slow cooker and heat on Low for 8 hours or on High for 4 hours.
  2. Before serving stir in green peas to warm.
  3. Check for seasoning and adjust accordingly.
  4. Serve over brown rice or grain of choice (or on own) with yogurt, cilantro and scallions. Sriracha doesn't hurt either.
Notes
Salt amount will depend on curry powder. We use a salt-free curry powder so we ended up adding about ½ teaspoon of kosher salt. If you're not using a salt-free curry powder, you may need less.
Nutrition Information
Serving size: 3 cups Calories: 292 Fat: 4.7 g Saturated fat: 1.8 g Unsaturated fat: 2.9 g Trans fat: 0 Carbohydrates: 55.2 g Sugar: 16.4 g Sodium: 912 mg Fiber: 14.7 g Protein: 13.1 g Cholesterol: 0

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Comments

  1. Kayla says

    Hi! I just stumbled upon your blog and I’m excited to try new recipes! Do you think I could use garam masala in place of cumin and turmeric? It would be a different taste I guess….but that’s all I have on hand!

    Have you ever tried adding chicken?

  2. HP says

    Thank you! Very good and a little spicy. Perfect. :) One question? Serving Size is 3 Cups? 😉
    I can’t wait to try out the other recipes. This is the perfect time of the year for slow-cooker recipes with all the running around we have to do.
    Thank you so much for sharing!

      • HP says

        Thank you Liz for you reply. I was thinking that it couldn’t be 3 cups per serving… I can eat about one and be stuffed. Really enjoyed this recipe. Will add to my fav’s for sure! :)

  3. Kayla says

    I made this today and it was a HUGE hit! I changed out the veggies and used garam masala instead of turmeric/cumin. So delicious!

    I ended up not adding chicken, but I might try it next time!

  4. says

    I was looking for healthy recipes and came across your wonderful website. I wanted a crock pot recipe and this one hit the nail on the head. Thanks…

  5. Michelle says

    I noticed that you say that you can replace the butternut squash with sweet potatoes, but I don’t see either in the recipe. Could you tell me how much to add of these? Thanks! Looks delicious!

  6. says

    This recipe is BOMB. It was the first thing I made in my new slow cooker! I followed it almost exactly, except I doubled the broth because I wanted it to be more like a little more soup-like. Brussels sprouts were a great idea that I normally wouldn’t think of for a curry, but they totally work.

  7. Tracy Collins says

    Hello, what is a 15 ounce can of tomatoe sauce in the slow cooker vegetable curry receipe? It’s also doesn’t say where to add. Thanks!

  8. Liz says

    This was absolutely divine, thank you so much! Have made it twice in the last week for my husband and I, and I get three lunches for work out of it as well.

  9. Chris says

    Can this be called a vegetable curry with chicken stock in it? Seems to me a few vegetarians may have a problem with this….

  10. Sheilah says

    Made this tonight and it was fabulous. I cooked it on high and found it needed 4.5 hours to really be done.

    Added 3/4 of a cup of regular raisins. Splendid, especially with the Siracha and the yogurt. YUM. Thanks!

  11. says

    Easiest curry I have ever made. I did not have canned tomato sauce so I used spaghetti sauce LOL and it STILL came out awesome! Definitely needed to add salt and pepper.

  12. Elaine says

    So I received a crockpot for my wedding over two years ago, and it’s been happily sitting on the top of my cupboard collecting dust ever since.
    Your recipe has me finally breaking it out to use it! It’s been one of those items on my to do list forever, but it’s so hard to break into new habits.

    I was so torn between the chicken curry and this option. Decided this would make a better side dish for my work potluck. Thanks!

  13. Sarah says

    Quite possibly the best veg curry I’ve ever had. Thank you so much for this incredibly easy and delicious recipe!

  14. Linda says

    Thanks so much. I tried it- here in the rainy, cold UK -and it was warming and delicious. Will make the chicken curry next!

  15. Jeff says

    I’d love this in an actual vegetarian version, as it seems like it would be delicious, but this uses chicken broth, and the last time I checked, chickens were animals – so not vegetarian. Has anyone tried this with a slightly lower amount of vegetable stock, maybe? Sounds like it would be thinner with stock than broth.

    “Indian inspired vegetarian dish packed with protein and full of flavor thanks to warm spices”

  16. Jaime says

    We’ve recently just turned to a whole foods lifestyle and was searching the Internet for a really good slow cooker curry recipe when I came across your website. This curry is amazing!!!! So good and something I’ll make again and again! Thank you!

  17. bean says

    I made this the other day, and when I left the crockpot, I was worried there wasn’t enough liquid in the mix, but it cooked down perfectly. I love the idea of adding brussels sprouts to the mix and would probably add an additional sweet potato next time.

    I followed the recipe to a T (which I don’t often do), and I found the spice mix just didn’t work well. I did the Tbsp each of cumin, turmeric and curry powder, as well as a heaping 1/2 tsp of cayenne, and it was just overly strong and bitter tasting. When I tried it, I re-checked the recipe to see if I mis-read Tbsp for tsp but no. I typically love the intense flavors of indian food but this one was strong in a not good way. I added a bunch of yogurt to the actual dish, served it over quinoa, added the garnishes, and then added some additional cucumber/dill greek yogurt dip that I had as a topping, and that improved things but still just didn’t have a balanced flavor at the end of it. I have no idea where I went wrong. I would love to try this again, because it was so easy, so veggie-filled, and a wonderful texture, but I will try with a different blend of spices next time. Maybe I should have gone with the garam masala replacement as suggested? We were gone all day so I ended up cooking it for 10 hours on low. I wouldn’t think that that would affect the outcome, though…? Everyone else seems to have loved it with this blend so I don’t know what happened.

    • says

      Hi There! I’m so glad you tried this recipe. You rarely need to add liquid to slow cooker recipes because unlike stove-top cooking, water doesn’t evaporate while cooking because of the lid/steam. With regards to the spice levels, one thing I’ve noticed that varies from person to person is the brand of spices you purchase. Specifically the curry powder. I know some curry powders are salted, some aren’t. Some are spicy, some aren’t. Perhaps that is part of the reason. Hope that helps!

Trackbacks

  1. […] Slow Cooker Vegetable Curry with Chickpeas from The Lemon Bowl – This one I modified right off the bat, and just as the author suggested this worked just fine. I ditched the brussels sprouts, and doubled the sweet potato, onion, and red pepper. I also ditched the coconut milk because my dumb ass forgot to buy any. It turned out *so* good that Beau barely noticed I didn’t put any meat in it. ^_^ The sweet potatoes really shine in this, SO GOOD. We didn’t even bother with rice, this was thick & hearty all on it’s own. […]

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