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Slow Cooker Vegetable Curry with Chickpeas

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Satisfying and comforting Indian inspired vegetarian dish packed with protein and full of flavor thanks to warm spices.

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

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!

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

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.

4.49 from 47 votes
Slow Cooker Veggie Curry with Chickpeas Recipe
Print
Slow Cooker Vegetable Curry with Chickpeas
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
 
Satisfying and comforting Indian inspired vegetarian dish packed with protein and full of flavor thanks to warm spices.
Course: Entree, Vegetarian
Cuisine: Indian
Servings: 4
Calories: 292 kcal
Author: Liz DellaCroce
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 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
US Measurements - Convert to Metric
Instructions
  1. 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.
  2. Before serving stir in green peas to warm.
  3. Check for seasoning and adjust accordingly.
  4. Serve over brown rice or grain of choice (or on own) with yogurt, cilantro and scallions. Sriracha doesn't hurt either.

Recipe Video

Recipe 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.

Nutrition Facts
Slow Cooker Vegetable Curry with Chickpeas
Amount Per Serving
Calories 292 Calories from Fat 42
% Daily Value*
Total Fat 4.7g 7%
Saturated Fat 1.8g 9%
Polyunsaturated Fat 2.9g
Sodium 912mg 38%
Total Carbohydrates 55.2g 18%
Dietary Fiber 14.7g 59%
Sugars 16.4g
Protein 13.1g 26%
* Percent Daily Values are based on a 2000 calorie diet.

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

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Reader Interactions

Comments

  1. 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

  7. 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

  8. 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

  9. 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

  12. 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

  13. 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

    • 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

  14. 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

  17. 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!!

    Reply

  18. 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.

    Reply

    • 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!

      Reply

  19. 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!

    Reply

  21. 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”

    Reply

  22. Thanks so much. I tried it- here in the rainy, cold UK -and it was warming and delicious. Will make the chicken curry next!

    Reply

  25. 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!

    Reply

  26. 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.

    Reply

  27. 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!

    Reply

  28. Can this be called a vegetable curry with chicken stock in it? Seems to me a few vegetarians may have a problem with this….

    Reply

  29. 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.

    Reply

  30. 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!

    Reply

  32. 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.

    Reply

  33. 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!

    Reply

  34. 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…

    Reply

  35. 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!

    Reply

  36. 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!

    Reply

      • 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! :)

        Reply

  37. 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?

    Reply

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