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.
Recipe substitutions:
- 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.
I am in the UK would tomatoe paste be the tomato sauce in a tin you mentioned?
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.
Would it be ok to buy frozen 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
Your fork is waiting.
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
- 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.
Recipe Video:
Chef's Notes:
Do you use Dried Beans in this dish?
No.Can I sub diced tomatoes for the tomato sauce?
Yes. That would be fine to substitute.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 cook 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 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.Would it be ok to buy frozen 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 workDo 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:
Similar Recipes:
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?
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. :)
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!
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!
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.
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!!