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.
- Serves: 4
- 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
- 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 chick peas – drained
- 15 ounce can tomato sauce – low sodium
- ½ cup light coconut milk
- ½ cup chicken broth – low sodium
- 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
- Place vegetables, chickpeas, 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.
{ 31 comments… read them below or add one }
I love this. I’m really trying to get that slow cooker in the rotation a couple times a week, this sounds so good!
I hope you try this- so good and works well with any veggies on hand!! Don’t forget the sriracha.
Love all the veggies and spices in this! And, for sure I won’t forget the siracha
The sriracha is key.
This sounds like a perfect (and easy) weeknight dinner!
It is!! We always save it for our busiest night of the week!
Yes, please! I’ll take some!
Loving the flavors in this one. I’m all over it. My printer’s broken right now, so I’ll be bookmarking this one.
I hope you like it- we gobbled it up and even enjoyed leftovers for lunch! So good and healthy!
This looks delicious! I’m a big fan of curries. I hope to be adding more to my blog in time
I love curries too and don’t make them enough! Can’t wait to see what you come up with!
I’m a BIG fan of curry! I seriously need more slow cooker recipes. Can’t wait to action this recipe!
It’s so tasty and easy! Love crock pots!! Let me know what you think.
This look so delicious! I love the combo of curry and coconut milk plus all those veggies!
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?
Yes absolutely!! Garam masala is perfect in this dish. I’ve never added chicken but I am confident it would be delicious. Will you keep me posted?
Thanks! Trying it tomorrow!
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!
Yes it is 3 cups… Not enough? I usually eat it over brown rice.
So glad you enjoyed it!
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!
LOL! Here’s the thing – I hate it when healthy recipes are low calorie because they “Make 200 servings” that are half a thimble in size – you know? I would rather over estimate.
LOL! OK
TY!
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!
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…
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!
My apologies Michelle! I just updated the recipe to include the sweet potato! You only need one large potato but you could easily add more if you wish.
Thanks so much! I can’t wait to try it!
I made this this weekend. I ended up being heavy handed with spices and adding all the yogurt to the mix to melt in at the end.
mmmmmm. Over quinoa. AMAZING!
That sounds out of this world Michelle!!!
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.
So glad you enjoyed it!! One of my favorites too!
Hey!
Wondering if to make for a crowd of 8-10, should I double this recipe?
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