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
- 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
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.