Slow Cooker Vegetable Curry with Chickpeas

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4.38 stars average

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 Main Dish

Cuisine Asian

Diet Vegetarian

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 283kcal

Author Liz Della Croce

Equipment

Slow Cooker

Ingredients

4 cups cauliflower cut in florets
2 cups broccoli cut in florets
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

US Measurements - Convert to Metric

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

Notes

This recipe is really versatile - feel free to use whatever veggies are in season or you have on hand. It freezes very well and will last up to 3 months in the freezer.

Nutrition