Satisfying and comforting this Indian inspired slow cooker vegetable curry dish is 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 weeknight. 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!
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.
Frequently asked questions:
Diced tomatoes can be subbed in lieu of tomato sauce.
Red curry paste can be used instead of curry powder but would double the amount of red curry paste.
Broccoli can be added instead of Brussel sprouts but should be added two hours before the end of the cooking time.
Do not substitute almond milk instead of coconut milk. It will change up the consistency.
Any tomatoe product should work with this recipe if you don’t have exactly what you need on hand.
Garam masala can be used in place of cumin and turmeric- it’s a perfect substitute for the dish.
Yes, it would but speaking to someone in the UK they mentioned the paste being too concentrated and that tomato passata would be more appropriate of a substitute.
Using frozen vegetables versus fresh:
Frozen would work but you should add it just 1 hour before eating as frozen vegetables are already cooked so slow cooking them for an additional 4-8 hours would make them really mushy and you’d just end up with one big bowl of mush. Fresh would be best for a slow cook process.
Your fork is waiting.
📖 Recipe
Slow Cooker Vegetable Curry with Chickpeas
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 or vegetable 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
- 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.
Video
Nutrition
Check out more healthy slow cooker recipes on my Pinterest board!
Alysia
I’m not sure what exactly I did wrong. I’m thinking maybe it’s the type of broth I used. Your veggies look like they’re covered in sauce and nice ‘n plump. Mine turned to mush and more of a soup. Real head scratcher especially when I followed the recipe accurately. Again it might have been the broth. 😱 Yours looks so good. I’ll try a different broth next time and maybe 4 hours instead of 8 in the crockpot.
Liz DellaCroce
Did you use fresh or frozen veggies?
Lynda Margaret Stephenson
I had exactly the same results, and I did not use any frozen, besides the peas. Which was in the recipe, I followed it exactly, and it was like a bowl of mashed veges!
Liz DellaCroce
Hey Lynda! By nature of cooking veggies for 4+ hours, it’s going to be a bit on the mushy side. :) If the texture isn’t for you I understand!!
Jocelyn
This dish was so flavorful and delicious while being made purely from good-for-you ingredients – highly recommend!
Liz DellaCroce
That makes me so happy!
Nikki Kamminga
In the UK I think the substitution would be a carton of passata, not tomato paste (which we call puree here). Tomato puree is very concentrated, whereas passata is just sieved tomatoes.
Liz DellaCroce
Yes you’re correct!
Deanna
I’m one of those people that can’t do cooked tomatoes. Any substitution advice ?
Liz DellaCroce
You can skip it!
Charlie
I guess us vegetarians would substitute the chicken broth with vegetable broth.
Liz DellaCroce
Yes great idea!
Julie Kraft
I’m anxious to try this for the first time. Would there be a problem with using more authentic whole fat coconut milk as opposed to lite, which typically has more sugar, especially now that whole fat is not so “villainized?” Thanks so much!
Liz DellaCroce
That would work great!! Great idea! I love full fat milk! :)
C Lot
Thank you for the recipe. Would you recommend using dried beans here? If yes, any idea how much more liquid I should add and for how long to cook? Thank you in advance.
Liz DellaCroce
I’ve never used dried beans. :)
Pineapple Fox
Stupid that everything is vegetarian but you just had to put chicken broth in
Liz DellaCroce
Why is that stupid? I eat a lot of veggies but still use chicken broth a lot. You can use veggie broth. :)
Jay
You don’t have to put “chicken broth” in it. Water + vegetable in cooking always turned into vegeetable broth, so water will be enough. However, what is bothering me is those HOURS to cook the vegetable. No wonder it turns into mush. What about vitamins?? Seriously ….
Liz DellaCroce
Hey Jay – First, sorry to offend you with my recipe. :) Second, you’re right, you don’t have to do that but I think the flavor is better with it which is why I developed this recipe in this way. :) As for it being too mushy for your taste, just reduce the hours. Have a great weekend!
Lindy
Maybe it was my type of curry? But this had like no flavor for me. It was heart breaking, I was so excited.
Liz DellaCroce
Was your curry old? Is it fresh and fragrant? Did you add salt?
Niki
This is one of my all-time favourite recipes. I bought all the ingredients and then just totally forgot to prep the slow cooker! Wondering if you think this could be recreated in an Instant pot?
Liz DellaCroce
I’m so glad!!! Yes I’m sure it could! :)
Niki
How do you think I could do it? Just put everything in together and manual for a few minutes?
Liz DellaCroce
I’m not sure I’ve never done it – sorry! :) Instant pots really aren’t meant for cooked beans – Instant pots are for LONG cooking items like a giant frozen beef roast or dried beans.
Betty
I’m on a special and can’t have any canned or tomatoe products. Is there a substituteIcan use for the tomatoe?
Liz DellaCroce
Just skip it. :)
Sandi
If I make this the day before an event and reheat day of, will it be ok to reheat in the crockpot and if so how long will it take and on high or low?
Liz DellaCroce
I would just put it on warm the next day so it doesn’t get too mushy. :)
Sarah
Love the looks of this recipe! However, I’m bringing it to potluck for 20-30 ppl. Was thinking of doubling, possibly tripling the recipe. Anything I should adjust, like cook time?
Liz DellaCroce
That sounds great! The cook time will remain the same but you may need two slow cookers. :) Enjoy!
Kris
This was so flavorful and delicious!! Not mushy at all and for a veggie dish, very hearty! So good!
Liz DellaCroce
So happy to hear!
Pamela Berg
This is the most amazing curry dish you will ever eat!!! I use non dairy vanilla yogurt as a topper. It brings out the great taste of the coconut milk. I also put fresh cilantro, salt and pepper to the dish as I’m serving it. The smell and the taste are AWESOME! If you make this you won’t be disappointed!!
Liz DellaCroce
I’m so glad you enjoy it!!
Mark
So looking forward to making this!
Can I sub diced tomatoes for the tomato sauce? What would you estimate the impact on the recipe being?
Thanks !
Liz DellaCroce
Yes absolutely that would work!!
Megan @ MegUnprocessed
This is my kind of dinner! It’s hearty and packed with good nutrients!
Liz DellaCroce
So good and easy! Thanks Megan!
Terri R
My spouse and I really enjoyed this. I saw a few comments about the vegetables being soft and stew like, but that is really what I would expect from a slow cooker dish and from a curry dish. So that’s not a negative for me. I used regular coconut milk because that’s what we had.
Liz DellaCroce
Yes exactly Terri. So glad you enjoyed!! We love it too!
Megan
Love all of the vegetables in this!
Liz DellaCroce
Super nutritious and filling!
Ashley
This looks SO delicious, Liz! Craving it now!
Kelly O'Connor
Would there be a way to sub red curry paste instead of curry powder? Thanks! Looks delicious!
Liz DellaCroce
Yes that would work. I would say use double the amount of red curry paste.
Megan @ MegUnprocessed
Love customizable dishes with veggies! Sounds great!
Liz DellaCroce
Thanks Megan!! xo
Megan
Love recipes that say “any vegetable can be used” since so many times I see a recipe last minute and want to try it but don’t have everything! Thanks for saying it’s OK! This looks great!
Liz DellaCroce
Yes exactly!! Enjoy!
Vivienne
I found this gorgeous recipe a couple of days after Christmas. Since then I have cooked it twice. Both my hubby & I love it! I adore the Brussels & cauliflower in it. We are transitioning plant based whole food diet vegans and I was searching for satisfying meals. This really hits the spot Liz. Thank you very much.
Liz DellaCroce
I’m so happy you found this Vivienne! I have a ton of plant based recipes! Enjoy!
Rachel
Hello, if I added broccoli instead of brussel sprouts, when would I add them in? I wouldn’t want them to get mushy, so I’m not sure. Thanks!
Liz DellaCroce
I would add the broccoli in about 2 hours before the end of the cooking time. Enjoy!!
Donna S
Will almond milk work instead of coconut milk?
Liz DellaCroce
No it would not be the right consistency or flavor.
Erica
Is there anything you know of that you could substitute for the coconut milk, or add to a dairy alternative to get the right consistency?
Liz DellaCroce
I don’t sorry!
G
I am in the uk.would tomato passata be the tomato sauce in a tin you mentioned.please?
Liz DellaCroce
Yes it would!!
Andrea
Hello,
Can anyone recommend an alternative to Brussels sprouts in this recipe please? I’m looking forward to making it but don’t like sprouts !!
Liz DellaCroce
You could just leave them out!
Pauline.
I use Parsnips and/or Leeks rather than sprouts.
Liz DellaCroce
Great idea!
Chris
After seeing all the glowing reviews I look forward to giving this a try :)
Quick couple of questions if you don’t mind…
First, how do you think the recipe would hold up if I used 1 cup coconut milk instead of 1/2 coco milk and 1/2 stock? Would it throw the balance off, or just make the curry a bit richer?
Second, do you think it’d be ok to buy froze Brussell Sprouts, Cauliflower, etc and let it thaw in the fridge before cooking, or do I need fresh?
Thanks again for the recipe, and I shall come back to rate later :)
Liz DellaCroce
Hi Chris – You can definitely add more coconut milk! Great idea! And yes frozen would work but you should add it just 1 hour before eating as frozen vegetables are already cooked so slow cooking them for an additional 4-8 hours would make them really mushy and you’d just end up with one big bowl of mush. Fresh would be best for a slow cook process. Enjoy!
Hannah Edgell
This was such a gorgeous curry, I’m so impressed. I’ve only used my slow cooker for a stew, but really wanted to make a good curry and found this recipe, I put all the ingredients in the slow cooker before work and half expected to get home and have to rustle something else up, I didn’t expect to get the spices right first time, but it was fantastic, me and my Hubby really enjoyed it, I’m vegan so I had some soya yogurt on top which worked perfectly. I can’t wait to make it again (also I’m in the UK so had no idea what the tomato sauce was so used tinned tomatoes and it was ace!!!) thanks so much for a fab dinner :)
Liz DellaCroce
Oh I’m so glad you enjoyed this!! I’m really glad your husband liked it too!!
Marla
This was so perfect and yummy after a long day at work. Thank you!
Liz DellaCroce
I’m so glad you enjoyed it Marla!
Gabby
I didnt use the tumeric and still had wonderful results. Little yogurt, siracha and homemade naan !! Delicious
Liz DellaCroce
Ahh that sounds amazing!!!
Lauren
Holy cow. I make recipes I find online all the time but have never felt compelled to comment until now. Followed the recipe exactly and it was absolutely delicious. Wow WOW! Thanks!!
Liz DellaCroce
Oh my gosh thank you so much – that truly means the world to me! Let me know if you try any other recipes of mine Lauren!!
bean
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.
Liz DellaCroce
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!
Jaime
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!
Liz DellaCroce
Oh I’m so glad Jaime!! My website is full of whole foods recipes- Let me know if you try anything else!
Marcom
Hello
I just made this and was yummie. It taste great
Marco
Ridderkerk, The Netherlands
Liz DellaCroce
I’m so glad to hear it Marco!!
Jeff
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”
Liz DellaCroce
Hi Jeff – You can make this dish with equal parts vegetable stock. Enjoy!
Linda
Thanks so much. I tried it- here in the rainy, cold UK -and it was warming and delicious. Will make the chicken curry next!
Liz DellaCroce
Oh I’m so glad!!!
Linda Berman
Could I cook this dish in the simmering oven of my Aga?
Liz DellaCroce
You can cook in an oven all day no problem – keep low or warm?
Sarah
Quite possibly the best veg curry I’ve ever had. Thank you so much for this incredibly easy and delicious recipe!
Liz DellaCroce
Oh I’m so thrilled Sarah!!
Elaine
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!
Liz DellaCroce
How did it come out?? It’s one of my favorites too!! I hope you enjoyed it!
Teer
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.
Liz DellaCroce
I’m so glad you enjoyed it!!!
Sheilah
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!
Liz DellaCroce
So glad you enjoyed it Sheilah!!! Love the idea of raisins too!
Chris
Can this be called a vegetable curry with chicken stock in it? Seems to me a few vegetarians may have a problem with this….
Mike
Just use your loaf and substitute chicken broth for veg stock cube! Duh!
Liz DellaCroce
Great idea!
Liz
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.
Liz DellaCroce
Oh I’m so glad to hear! It’s one of our favorites too. :)
Tracy Collins
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!
Liz DellaCroce
Hi Tracy – Sorry about that, I revised the recipe to tell you to include it!!
Tracy Collins
Thanks! Can you use tomatoe concentrate? :-)
Liz DellaCroce
Absolutely!! Any tomato product works perfectly!
Sasha Mackoon
Hey!
Wondering if to make for a crowd of 8-10, should I double this recipe?
Dana
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.
Liz DellaCroce
So glad you enjoyed it!! One of my favorites too!
Michelle
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!
Liz DellaCroce
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. :-)
Michelle
Thanks so much! I can’t wait to try it!
Michelle
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!
Liz DellaCroce
That sounds out of this world Michelle!!!
monica
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…
Kayla
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!
HP
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!
Liz DellaCroce
Yes it is 3 cups… Not enough? I usually eat it over brown rice. :-) So glad you enjoyed it!
HP
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! :)
Liz DellaCroce
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. ;-)
HP
LOL! OK :) TY!
Kayla
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?
Liz DellaCroce
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?
Kayla
Thanks! Trying it tomorrow!
Alexis @ Hummusapien
This look so delicious! I love the combo of curry and coconut milk plus all those veggies!
Lauren @ Climbing Grier Mountain
I’m a BIG fan of curry! I seriously need more slow cooker recipes. Can’t wait to action this recipe!
The Lemon Bowl
It’s so tasty and easy! Love crock pots!! Let me know what you think. :-)
addie | culicurious
This looks delicious! I’m a big fan of curries. I hope to be adding more to my blog in time :)
The Lemon Bowl
I love curries too and don’t make them enough! Can’t wait to see what you come up with!
Rachael {SimplyFreshCooking}
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. :)
The Lemon Bowl
I hope you like it- we gobbled it up and even enjoyed leftovers for lunch! So good and healthy!
Alyssa (Everyday Maven)
This sounds like a perfect (and easy) weeknight dinner!
The Lemon Bowl
It is!! We always save it for our busiest night of the week!
EA-The Spicy RD
Love all the veggies and spices in this! And, for sure I won’t forget the siracha :-)
The Lemon Bowl
The sriracha is key. :)
Aggie
I love this. I’m really trying to get that slow cooker in the rotation a couple times a week, this sounds so good!
The Lemon Bowl
I hope you try this- so good and works well with any veggies on hand!! Don’t forget the sriracha. ;-)
Shorna
Hello, I love this delicious recipe! It is now my go-to meal during the week as I can put it on in the morning and have dinner ready for the family when I come home from work. I have one question: does the nutritional information that you provide include the greek yogurt and toppings?
Liz DellaCroce
No it doesn’t – great question. So glad you enjoy it!
Faith
Loved this dish! Do you think leftovers would freeze okay to be used later?
Liz DellaCroce
Totally!!