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Home » Slow Cooker Recipes » Slow Cooker Vegetable Curry with Chickpeas

Slow Cooker Vegetable Curry with Chickpeas

About 4 minutes to read / 120 Comments

Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Jump to Recipe

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

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!

Slow Cooker Vegetable Curry with Chickpeas Bowl View - The Lemon Bowl

 

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.

Do you use Dried Beans in this dish?

No

Can I sub diced tomatoes for the tomato sauce?

Yes!

Can you substitute red curry paste instead of curry powder?

This can be done. I would say use double the amount of red curry paste.

If I added broccoli instead of brussel sprouts, when would I add them in?

Two hours before the end of the cooking time and they should be fine.

Will almond milk work instead of coconut milk?

No. It will change up the consistency of the flavor.

I am in the uk.would tomatoe paste be the tomato sauce in a tin you mentioned?

Yes, it would.

Would it be ok to buy froze Brussell Sprouts, Cauliflower, etc and let it thaw in the fridge before cooking, or do I need 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.

Can you use tomatoe concentrate?

Yes! Any tomatoe product would work

Do you think I could use garam masala in place of cumin and turmeric?

Yes absolutely!! Garam masala is a perfect substitute for this dish.

 

Your fork is waiting.

Slow-Cooker-Vegetable-Curry-with-Chickpeas-a-healthy-vegetarian-recipe

Slow Cooker Vegetable Curry with Chickpeas

Satisfying and comforting Indian inspired vegetarian dish packed with protein and full of flavor thanks to warm spices.
4.29 from 171 votes
Print Pin Rate
Course: Entree
Cuisine: Indian
Keyword: chickpea curry, vegetable curry, vegetarian curry
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 4
Calories: 292kcal
Author: Liz Della Croce

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
  • 1/2 cup light coconut milk
  • 1/2 cup chicken or vegetable 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

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

Notes:

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.

Do you use Dried Beans in this dish?

No

Can I sub diced tomatoes for the tomato sauce? 

Yes!

Can you substitute red curry paste instead of curry powder?

This can be done. I would say use double the amount of red curry paste.

If I added broccoli instead of brussel sprouts, when would I add them in?

Two hours before the end of the cooking time and they should be fine.

Will almond milk work instead of coconut milk?

No. It will change up the consistency of the flavor.

I am in the uk.would tomatoe paste be the tomato sauce in a tin you mentioned?

Yes, it would.

Would it be ok to buy froze Brussell Sprouts, Cauliflower, etc and let it thaw in the fridge before cooking, or do I need 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.

Can you use tomatoe concentrate?

Yes! Any tomatoe product would work

Do you think I could use garam masala in place of cumin and turmeric?

Yes absolutely!! Garam masala is a perfect substitute for this dish. 

Nutrition Facts:

Calories: 292kcal | Carbohydrates: 55.2g | Protein: 13.1g | Fat: 4.7g | Saturated Fat: 1.8g | Polyunsaturated Fat: 2.9g | Sodium: 912mg | Fiber: 14.7g | Sugar: 16.4g
Get Featured On Instagram!Did you make this recipe? If so tag @thelemonbowl using the hashtag #thelemonbowl to be featured!

Check out more healthy slow cooker recipes on my Pinterest board!

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About Liz Della Croce

Liz is the founder and creator of The Lemon Bowl. With an emphasis on healthy eating and living, Liz’s recipes and food photography have been featured in various publications including the cover of Women’s World magazine, Good Housekeeping, Shape, Real Simple, Cosmopolitan, Food Network Blog, Huffington Post, TODAY Food, Foodgawker and The Cooking Channel. Read More…

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Reader Interactions

Comments

  1. Julie Kraft

    November 14, 2019 at 12:01 pm

    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!

    Reply
    • Liz DellaCroce

      November 14, 2019 at 2:19 pm

      That would work great!! Great idea! I love full fat milk! :)

      Reply
  2. C Lot

    October 07, 2019 at 3:29 am

    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.

    Reply
    • Liz DellaCroce

      October 09, 2019 at 10:49 am

      I’ve never used dried beans. :)

      Reply
  3. Pineapple Fox

    September 12, 2019 at 5:03 pm

    Stupid that everything is vegetarian but you just had to put chicken broth in

    Reply
    • Liz DellaCroce

      September 15, 2019 at 8:10 am

      Why is that stupid? I eat a lot of veggies but still use chicken broth a lot. You can use veggie broth. :)

      Reply
  4. Lindy

    May 12, 2019 at 10:21 pm

    Maybe it was my type of curry? But this had like no flavor for me. It was heart breaking, I was so excited.

    Reply
    • Liz DellaCroce

      May 13, 2019 at 11:06 am

      Was your curry old? Is it fresh and fragrant? Did you add salt?

      Reply
  5. Niki

    March 07, 2019 at 2:52 pm

    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?

    Reply
    • Liz DellaCroce

      March 07, 2019 at 4:39 pm

      I’m so glad!!! Yes I’m sure it could! :)

      Reply
      • Niki

        March 07, 2019 at 6:55 pm

        How do you think I could do it? Just put everything in together and manual for a few minutes?

      • Liz DellaCroce

        March 08, 2019 at 10:05 am

        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.

  6. Betty

    January 20, 2019 at 8:35 am

    I’m on a special and can’t have any canned or tomatoe products. Is there a substituteIcan use for the tomatoe?

    Reply
    • Liz DellaCroce

      January 20, 2019 at 10:23 am

      Just skip it. :)

      Reply
  7. Sandi

    December 16, 2018 at 9:25 pm

    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?

    Reply
    • Liz DellaCroce

      December 17, 2018 at 7:28 am

      I would just put it on warm the next day so it doesn’t get too mushy. :)

      Reply
  8. Sarah

    December 07, 2018 at 2:35 pm

    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?

    Reply
    • Liz DellaCroce

      December 08, 2018 at 9:47 am

      That sounds great! The cook time will remain the same but you may need two slow cookers. :) Enjoy!

      Reply
  9. Pamela Berg

    October 14, 2018 at 6:29 pm

    5 stars
    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!!

    Reply
    • Liz DellaCroce

      October 19, 2018 at 4:54 pm

      I’m so glad you enjoy it!!

      Reply
  10. Mark

    May 17, 2018 at 10:24 pm

    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 !

    Reply
    • Liz DellaCroce

      May 19, 2018 at 2:52 pm

      Yes absolutely that would work!!

      Reply
  11. Megan @ MegUnprocessed

    April 27, 2018 at 7:01 pm

    This is my kind of dinner! It’s hearty and packed with good nutrients!

    Reply
    • Liz DellaCroce

      April 28, 2018 at 1:27 pm

      So good and easy! Thanks Megan!

      Reply
  12. Megan

    April 27, 2018 at 2:28 pm

    Love all of the vegetables in this!

    Reply
    • Liz DellaCroce

      April 28, 2018 at 1:27 pm

      Super nutritious and filling!

      Reply
  13. Ashley

    April 25, 2018 at 4:36 pm

    This looks SO delicious, Liz! Craving it now!

    Reply
  14. Kelly O'Connor

    January 17, 2018 at 11:11 am

    Would there be a way to sub red curry paste instead of curry powder? Thanks! Looks delicious!

    Reply
    • Liz DellaCroce

      January 18, 2018 at 8:55 am

      Yes that would work. I would say use double the amount of red curry paste.

      Reply
  15. Megan @ MegUnprocessed

    January 12, 2018 at 12:01 pm

    Love customizable dishes with veggies! Sounds great!

    Reply
    • Liz DellaCroce

      January 13, 2018 at 1:53 pm

      Thanks Megan!! xo

      Reply
  16. Megan

    January 12, 2018 at 7:45 am

    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!

    Reply
    • Liz DellaCroce

      January 13, 2018 at 1:56 pm

      Yes exactly!! Enjoy!

      Reply
  17. Vivienne

    January 08, 2018 at 4:58 pm

    5 stars
    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.

    Reply
    • Liz DellaCroce

      January 13, 2018 at 1:54 pm

      I’m so happy you found this Vivienne! I have a ton of plant based recipes! Enjoy!

      Reply
  18. Rachel

    December 30, 2017 at 10:28 pm

    5 stars
    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!

    Reply
    • Liz DellaCroce

      December 31, 2017 at 2:00 pm

      I would add the broccoli in about 2 hours before the end of the cooking time. Enjoy!!

      Reply
  19. Donna S

    October 22, 2017 at 12:44 pm

    Will almond milk work instead of coconut milk?

    Reply
    • Liz DellaCroce

      October 22, 2017 at 1:58 pm

      No it would not be the right consistency or flavor.

      Reply
  20. G

    June 27, 2017 at 11:24 am

    I am in the uk.would tomato passata be the tomato sauce in a tin you mentioned.please?

    Reply
    • Liz DellaCroce

      June 29, 2017 at 2:05 pm

      Yes it would!!

      Reply
  21. Andrea

    October 27, 2016 at 10:13 am

    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 !!

    Reply
    • Liz DellaCroce

      October 27, 2016 at 12:41 pm

      You could just leave them out!

      Reply
    • Pauline.

      November 22, 2016 at 11:05 am

      I use Parsnips and/or Leeks rather than sprouts.

      Reply
      • Liz DellaCroce

        November 22, 2016 at 1:20 pm

        Great idea!

  22. Chris

    September 01, 2016 at 7:58 pm

    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 :)

    Reply
    • Liz DellaCroce

      September 02, 2016 at 9:10 am

      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!

      Reply
  23. Hannah Edgell

    April 18, 2016 at 5:39 pm

    5 stars
    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 :)

    Reply
    • Liz DellaCroce

      April 19, 2016 at 12:53 pm

      Oh I’m so glad you enjoyed this!! I’m really glad your husband liked it too!!

      Reply
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