Indian-inspired slow cooker vegetable curry is satisfying and comforting, packed with chickpeas for protein, warm spices and lots of hearty vegetables.
Slow Cooker Vegetable Curry with Chickpeas is the perfect hands-off recipe for a busy weeknight. Warm, comforting, and jam-packed with nutrients, this vegetarian curry recipe 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! The reason I fell in love with this recipe is because of its versatility, and the ease of it being a slow cooker meal! For added protein, I love adding chickpeas which I always keep on hand in my pantry to whip up a quick veggie tagine with chickpeas, a pan of crispy roasted chickpeas or a big bowl of Lebanese chickpea salad.
Why You’ll Love this Slow Cooker Vegetable Curry
- Using a slow cooker, it’s perfect to set it and forget it!
- This dish is vegan, vegetarian, and gluten-free!
- Can be easily customized to what is already in your fridge and pantry.
- Makes great leftovers to reheat and eat all week long.
Ingredients
- Cauliflower: Mild and a bit nutty in flavor, cauliflower is an excellent source of vitamins and nutrients.
- Broccoli: A great source of Vitamin C, fiber, and many other nutrients.
- Sweet potato: Hearty, creamy, and sweet, they are full of fiber and other nutrients.
- Red pepper: The sweetest of the bell peppers, it also adds great color to the final dish.
- Onion: I usually use a white or yellow onion for this curry.
- Chickpeas: A great source of plant-based protein.
- Tomato sauce: Acts as the base for the sauce of the curry.
- Coconut milk: Makes the sauce a bit creamy, while helping to cut through some of the spice.
- Broth: Use vegetable broth to keep this dish vegan/vegetarian, otherwise you can use chicken broth.
- Spices: This curry is flavored with a delicious blend of cumin, curry powder, turmeric, cayenne, salt, and pepper.
- Peas: Frozen peas are added towards to end to prevent them from getting mushy.
Easy Substitutions
- Mix up the vegetables. You can use almost any vegetable you have! Use regular potatoes instead of sweet potatoes, throw in some carrots, or even Brussels sprouts!
- Swap the spices. You can use red curry paste instead of curry powder, but I would use more of it. And if you don’t have cumin and turmeric, you could use garam masala!
- Use frozen instead of fresh. Fresh would be best for a slow cook process. However, you can add frozen veggies to the slow cooker just an hour before eating. Slow cooking frozen veggies (that are already precooked) would make them really mushy.
How to Make Slow Cooker Vegetable Curry with Chickpeas
Step 1. Peel and dice your onion.
Step 2. Wash and cut your cauliflower and broccoli into florets.
Step 3. Peel and chop your sweet potato.
Step 4. Dice your bell pepper.
Step 5. Add all your vegetables to the pot of your slow cooker, along with the canned chickpeas. Then pour in the broth and coconut milk, and stir in the spices.
Step 6. Top with the lid, and cook on low for 8 hours, or high for 4 hours. Add the peas the last 5 minutes or so before serving.
Serve on top of a bed of rice or quinoa, garnish with fresh herbs, and enjoy your Slow Cooker Vegetable Curry with Chickpeas!
Frequently asked questions
It’s not like there are banned foods from slow cooking. But delicate or quick cooking vegetables, like peas, spinach, or asparagus, should be added towards the end so they don’t get mushy.
Towards the end of the cook time, if your curry seems a bit watery, take the lid off and change the heat to high to let some of that excess water cook off.
This curry will be good in the fridge for up to 7 days, and in the freezer for 3 months.
More Slow Cooker Meals
- Slow Cooker Teriyaki Pulled Pork
- Slow Cooker Arroz con Pollo
- Slow Cooker BBQ Chicken
- Slow Cooker Irish Beef Stew
- Slow Cooker White Chicken Chili
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The perfect weeknight dinner, or a great make-ahead recipe for lunches all week long, you’ll be sure to love my Slow Cooker Vegetable Curry.
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Ingredients
Video
Equipment
Instructions
- 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.
- Before serving stir in green peas to warm.
- Check for seasoning and adjust accordingly.
- Serve over brown rice or grain of choice (or on own) with yogurt, cilantro and scallions. Sriracha doesn’t hurt either.
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