Slow Cooker Vegetable Curry with Chickpeas

4.38 stars average

Jump to Recipe Pin


Indian-inspired slow cooker vegetable curry is satisfying and comforting, packed with protein, and full of flavor thanks to warm spices.

Slow Cooker Vegetable Curry in a bowl

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 Closeup

The reason I fell in love with this recipe is because of its versatility. You can easily swap sweet potatoes for butternut squash or white potatoes. Substitute cauliflower with green beans or replace red peppers with diced tomatoes.

Let the season and your produce drawer inspire you.

Frequently asked questions:

What can you substitute in a vegetarian curry dish?

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 tomato 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.

Is tomato passata the same as tomato sauce in a can?

Yes, but after 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:

Fresh would be best for a slow cook process. However, you can add frozen veggies to the slow cooker just an hour before eating. Slow cooking frozen veggies (that are already precooked) would make them really mushy.

Slow Cooker Vegetable Curry Side View

Your fork is waiting.

Slow Cooker Vegetable Curry Closeup

Slow Cooker Vegetable Curry with Chickpeas

4.38 stars average
Satisfying and comforting Indian inspired vegetarian dish packed with protein and full of flavor thanks to warm spices.
PREP: 10 minutes
COOK: 8 hours
TOTAL: 8 hours 10 minutes
Pin
Servings4

Equipment

Recipe Video

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.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps us to continue providing free, high-quality recipes for you.

Comment

Nutrition

Calories: 292kcalCarbohydrates: 55.2gProtein: 13.1gFat: 4.7gSaturated Fat: 1.8gPolyunsaturated Fat: 2.9gSodium: 912mgFiber: 14.7gSugar: 16.4g
Did You Make This Recipe?Post a pic and mention @thelemonbowl or tag #thelemonbowl!

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


Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.


142 responses to “Slow Cooker Vegetable Curry with Chickpeas”

  1. Kristin Avatar
    Kristin

    I love this recipe so much. I’ve made it several times and has come out great. So hearty and spicy, great for a nice wintery day like today!

  2. Emily Avatar
    Emily

    Mine did not look like the picture, but it was very flavorful and spicy, we really enjoyed it and will make again. Thank you.
    One problemwas that we only had dried chickpeas, and they took a very long time to soften in the cooker. I Initially put everything in together but after four hours I scooped out the cauliflower and sweet potatoes (put in fridge) because they were soft, and left the chickpeas in for another four hours on low. That gave everything the same cooked but firm consistency. We used two Tbls of curry paste, veggie broth, and a little extra coconut milk.

  3. Tracy N Avatar
    Tracy N

    I was skeptical with the all veggies going into this but it turned pretty good. I will say I adjusted to taste. It did not have near enough curry flavor. I also added fresh minced ginger and extra coconut milk (a whole can). It was surprisingly great and my husband liked it too.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so glad you enjoyed it Tracy!

  4. Alysia Avatar
    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Did you use fresh or frozen veggies?

    2. Lynda Margaret Stephenson Avatar
      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!

      1. Liz DellaCroce Avatar
        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!!

  5. Jocelyn Avatar
    Jocelyn

    This dish was so flavorful and delicious while being made purely from good-for-you ingredients – highly recommend!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      That makes me so happy!

  6. Nikki Kamminga Avatar
    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes you’re correct!

  7. Deanna Avatar
    Deanna

    I’m one of those people that can’t do cooked tomatoes. Any substitution advice ?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You can skip it!

  8. Charlie Avatar
    Charlie

    I guess us vegetarians would substitute the chicken broth with vegetable broth.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes great idea!

  9. Julie Kraft Avatar
    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!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

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

  10. C Lot Avatar
    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’ve never used dried beans. :)