Slow Cooker Vegetable Curry with Chickpeas

245 reader reviews / 4.38 stars average

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!

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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

245 reader reviews / 4.38 stars average
Satisfying and comforting Indian inspired vegetarian dish packed with protein and full of flavor thanks to warm spices.
PREP: 10 mins
COOK: 8 hrs
TOTAL: 8 hrs 10 mins
REVIEW PRINT
Servings: 4

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.

Video


Nutrition

Calories: 292kcalCarbohydrates: 55.2gProtein: 13.1gFat: 4.7gSaturated Fat: 1.8gPolyunsaturated Fat: 2.9gSodium: 912mgFiber: 14.7gSugar: 16.4g
DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

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

142 thoughts on “Slow Cooker Vegetable Curry with Chickpeas”

  1. 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.

  2. 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.

  3. 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. 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!

    2. 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.

    3. 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!

    4. 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. 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 ….

        1. 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!

      2. 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?

            1. 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.

          1. 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?

          2. 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?

              1. 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!!

              2. 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 !

                  1. My spouse and I really enjoyed this. I saw a few comments about the vegetables being soft and stew like, but that is really what I would expect from a slow cooker dish and from a curry dish. So that’s not a negative for me. I used regular coconut milk because that’s what we had.

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