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4.33 from 191 votes

Slow Cooker Vegetable Curry with Chickpeas

Satisfying and comforting Indian inspired vegetarian dish packed with protein and full of flavor thanks to warm spices.
Course Entree
Cuisine Indian
Diet Vegetarian
Keyword chickpea curry, vegetable curry, vegetarian curry
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 4
Calories 292kcal
Author Liz Della Croce


  • 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


  • 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.



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.

Do you use Dried Beans in this dish?


Can I sub diced tomatoes for the tomato sauce?

Yes. That would be fine to substitute. 

Can you substitute red curry paste instead of curry powder?

This can be done. I would say use double the amount of red curry paste.

If I added broccoli instead of brussel sprouts, when would I add them in?

Two hours before the end of the cooking time and they should cook fine.

Will almond milk work instead of coconut milk?

No. It will change up the consistency of the flavor.

I am in the UK would tomatoe paste be the tomato sauce in a tin you mentioned?

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.

Would it be ok to buy frozen Brussell Sprouts, Cauliflower, etc and let it thaw in the fridge before cooking, or do I need 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.

Can you use tomatoe concentrate?

Yes! Any tomatoe product would work

Do you think I could use garam masala in place of cumin and turmeric?

Yes absolutely!! Garam masala is a perfect substitute for this dish.


Calories: 292kcal | Carbohydrates: 55.2g | Protein: 13.1g | Fat: 4.7g | Saturated Fat: 1.8g | Polyunsaturated Fat: 2.9g | Sodium: 912mg | Fiber: 14.7g | Sugar: 16.4g