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Slow Cooker Vegetable Curry with Chickpeas

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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 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.

Slow Cooker Veggie Curry with Chickpeas Recipe

Slow Cooker Vegetable Curry with Chickpeas

Course: Entree
Cuisine: Indian
Keyword: vegetarian curry
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 4
Calories: 292
Author: Liz Della Croce
Satisfying and comforting Indian inspired vegetarian dish packed with protein and full of flavor thanks to warm spices.
Questions / Comments?
Print Recipe

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

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

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*
Fat 4.7g7%
Saturated Fat 1.8g11%
Polyunsaturated Fat 2.9g
Sodium 912mg40%
Carbohydrates 55.2g18%
Fiber 14.7g61%
Sugar 16.4g18%
Protein 13.1g26%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions

Comments

  1. 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

  2. Niki

    March 7, 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

  4. 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

  5. Sarah

    December 7, 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

  6. Pamela Berg

    October 14, 2018 at 6:29 pm


    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

  7. 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

  13. 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

  14. Vivienne

    January 8, 2018 at 4:58 pm


    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

  15. Rachel

    December 30, 2017 at 10:28 pm


    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

  18. 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

  19. Chris

    September 1, 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 2, 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

  20. Hannah Edgell

    April 18, 2016 at 5:39 pm


    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

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