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 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
- 1/2 cup light coconut milk
- 1/2 cup chicken broth low sodium or vegetable broth
- 1 tablespoon cumin
- 1 tablespoon curry powder
- 1 tablespoon turmeric
- 1/2 teaspoon cayenne optional
- 1/2 cup frozen green peas
- salt and pepper to taste
- plain yogurt cilantro, sriracha and scallions - optional garnishes
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.
Salt amount will depend on curry powder. We use a salt-free curry powder so we ended up adding about 1/2 teaspoon of kosher salt. If you're not using a salt-free curry powder, you may need less.