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Slow Cooker Vegetable & Chickpea Curry

 An easy vegetable and chickpea curry made in a slow cooker. Just chuck it all in and get on with your day.

Slow cooked vegetable and chickpea curry with rice in a pink bowl

SLOW COOKER VEGETABLE & CHICKPEA CURRY

Slow cookers are perfect for making curry with no fuss.

Just throw in all the ingredients, stir, press start and get on with your day.

There something really satisfying about throwing all the ingredients in and letting the slow cooker do all the work. Oh and the smell when it's nearly ready, that wafts around the house tempting you.

This curry is full of vegetables and chickpeas for added protein.


SLOW COOKER TIPS

To get the most out of your slow cooker, you need a few simple tips.

  1. LIQUIDS - If you are using a recipe not specifically for a slow cooker, cut the liquids down, a third of the liquid listed in the recipe.
  2. STEAMING - Don't be tempted to add more liquid, it might not look enough, but it doesn't burn away like it does on the cooker top. A slow cooker is gently steaming your food.
  3. THICKENING SAUCES - Liquids won't thicken either, but you can add a spoonful of flour to help it along.
  4. PREPPING INGREDIENTS - Cut all your ingredients to a similar size for an even cook, except for vegetables that usually cook quickly, which can be cut into larger pieces.
  5. ROOT VEGETABLES - Place harder root vegetables in the bottom of the slow cooker so they have the chance to cooker properly.
  6. DON'T OPEN THE SLOW COOKER DURING COOKING - Don't be tempted to lift the lid during cooking. You will reduce the heat in the pot and allow water from the lid to pour into your dish.
  7. HERBS - Dried herbs are the best choice for slow cooker dishes, added with the other ingredients. Fresh herbs need to be added right at the end just before you serve the dish.
  8. STORING SLOW COOKER DISHES - To chill or freeze slow cooker meals, removing them from the pot and place in another dish to cool, then once cool, you can chill or freeze.
  9. SECOND DAY RECIPES - Nearly all slow cooker recipes taste better the second day, so if you can plan and cook ahead, you will get the very best flavour from your dish. This is especially true of soups, stews, curry and chilli.

Vegetable curry ingredients in slow cooker pot


WHAT INGREDIENTS DO YOU NEED TO MAKE THIS CURRY?

This curry uses no unusual or hard to find ingredients. You will have most of them already.


  • ONION
  • GARLIC
  • CURRY PASTE
  • GROUND TURMERIC
  • GROUND GINGER
  • SALT & PEPPER
  • CHOPPED TOMATOES
  • TOMATO PUREE
  • COCONUT MILK
  • BROCCOLI
  • CARROTS
  • POTATOES
  • CHICKPEAS
  • FLOUR

WHAT VEGETABLE CAN I USE IN A VEGETABLE CURRY?

You can use whatever vegetables you have in the fridge or in your garden to make a vegetable curry.

Root vegetables and squash work particularly well in curries.


CAN I USE FROZEN VEGETABLES IN A SLOW COOKER CURRY?

It's not advisable to use frozen veg in a slow cooker as it interferes with the temperature in the pot and can spoil the final dish.

If you really want to use it, you need to thaw it completely first.

It really wouldn't be my first choice.


Patak's Rogan Josh Paste


WHY USE CURRY PASTE IN A CURRY

Curry paste adds a lot of flavour to a curry quickly. They are perfect for fast, chuck-it-all-in recipes.

You can really vary the flavour by trying different curry pastes and you can also add extra spices if you like.

WHICH CURRY PASTE SHOULD I USE?

I used Patak’s Rogan Josh Paste, but you can use whatever curry paste you prefer. 

Korma isn’t a good idea as we are already adding coconut milk to make this curry creamy.


Vegetable & chickpea curry in a bowl with rice

HOW LONG DOES IT TAKE TO SLOW COOK CURRY?

It depends on how long you have. 

You can cook this curry on high for 4 hours or on low for 8 hours. I cooked it slow and low for 8 hours.


SAVE TIME IF YOU'RE SLOW COOKING IN THE MORNING

If mornings are a rush and you are trying to get out to work or school, save time and make dinner qucker.

The evening before, prep your veg and store it in the fridge, then weigh our your other ingredients and store in an airtight tub on your countertop ready to use in the morning.

Get your slow cooker out from where ever it lives and set it up, ready to be plugged in in the morning.

In the morning, all you have to do is throw everything, mix and ht start.


Quick pickled onions lifted out of glass jar with a fork

WHAT SHOULD I SERVE WITH SLOW COOKER CURRY?

Serve your slow cooker curry with a few or all of the following suggestions:


vegetable chickpea curry with wholegrain rice in a bowl


HOW LONG CAN YOU STORE COOKER VEGETABLE CURRY?

Slow cooker can be stored in the fridge for 3-4 days, but you must remove to from the slow cooker pot to chill.

If you leave it to cool in the slow cooker pot it will take a long time to chill and that's the perfect condition for bacteria to grow.


CAN YOU FREEZE SLOW COOKER VEGETABLE CURRY

Slow cooker curry can be frozen, but once again you should remove it from the slow cooker pot to cook it quickly in another container.

Portion it up so you can take just what you need out of the freezer.

This curry will keep for 3-4 months in the freezer.

To defrost, take a portion out of the freezer and allow to defrost in the fridge overnight.


PIN IT FOR LATER

Slow cooker vegetable and chickpea curry - an easy chuck-it-all-in recipe


MORE SLOW COOKER RECIPES TO TRY

  1. Slow Cooker Carrot & Coriander Soup
  2. Slow Cooker Mulled Wine with Orange Liqueur
  3. Slow Cooker Pizza Potatoes
  4. Slow Cooker Triple Tomato & Spinach Pasta
  5. Slow Cooker Vegan Savoury Mince



HOW TO MAKE SLOW COOKER VEGETABLE & CHICKPEA CURRY

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print and save as a PDF.

Onion and garlic in slow cooker pot

STEP 1

Add chopped onion and garlic to a slow cooker pot.


Spices added to slow cooker pot

STEP 2


Now add your spice paste to the pot along with ground ginger, ground turmeric, salt and pepper.



Chopped tomatoes, tomato puree and coconut milk added to the slow cooker pot

STEP 3

Now add the chopped tomatoes, tomato puree and coconut milk.

That's your curry sauce made. Give t a good stir to mix thoroughly before you add the veg.


Broccoli and carrots added to the slow cooker pot

STEP 4


Start to add your vegetables to the sauce now.

First add broccoli florets and chopped carrots.


Chopped potatoes added to the slow cooker pot

STEP 5

Now add your chopped potatoes to the slow cooker pot. 

There's no need to peel the potatoes before you chop them.


Cooked chickpeas and flour added to the slow cooker pot

STEP 6

Now add a heaped spoonful of flour to the pot to help thicken the sauce, then add cooked chickpeas. 

Don't drain the chickpeas, pour them in with the chickpea water (aquafaba) in the tin, it will help make the yummy sauce.


Everything is given a good stir before slow cooking

STEP 7

Give the vegetables a good mix with the curry sauce.

Cook on high for 4 hours or low for 8 hours.


the finished cooked curry in the slow cooker pot

STEP 8

That's it cooked! Serve with rice and mango chutney and enjoy!

Remember if you are chilling it or freezing it, take it out of the slow cooker pot to cook quicker.

slow cookery curry, crockpot curry, vegetable curry, vegetable and chickpea curry, slow cooker vegetable curry, slow cooked curry, curry, Indian curry, vegan curry, dairy free curry
dinner
Indian, slow cooker, vegan
Yield: 6-8
Author: Jacqueline Meldrum
Print
Slow Cooker Vegetable & Chickpea Curry

Slow Cooker Vegetable & Chickpea Curry

An easy vegetable and chickpea curry made in a slow cooker. Just chuck it all in and get on with your day.
Prep time: 10 MinCook time: 8 HourTotal time: 8 H & 10 M

Ingredients

  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • 3 tbsp curry paste
  • 1 tbsp ground turmeric
  • 1 tbsp ground ginger
  • 1 tsp salt
  • A good grinding of black pepper
  • 400g/14 oz tin chopped tomatoes
  • 2 tbsp tomato puree
  • 400g/14oz tin coconut milk
  • 2 heads broccoli, cut into small florets
  • 4 medium carrots, cubed
  • 500g/18 oz potatoes, chopped
  • 2 x 400g/14 oz tins chickpeas (don’t drain, you need the aquafaba/chickpea water in this recipe)
  • 1 heaped tbsp flour

Instructions

  1. Add the chopped onions, garlic and spices to the pot of your slow cooker.
  2. Add the tomatoes, tomato puree and coconut milk and stir. That’s your sauce ready.
  3. Add the broccoli, carrots and potatoes, then add the flour.
  4. Pour the chickpeas with the aquafaba (chickpea water) from each can.
  5. Stir well, add the lid and cook on high for 4 hours or on low of 8 hours.
  6. Serve with rice and a dollop of mango chutney.
  7. Enjoy!

Notes:

I used Patak’s Rogan Josh Paste, but you can use whatever curry paste you prefer. Korma isn’t a good idea as we are adding coconut milk already to make this curry creamy. DO NOT open the lid while it is cooking. It will reduce the temperature and allow water to pour in from the lid, which will thin the sauce. You can keep this curry in the fridge for 3-4 days. Remove from the slow cooker pot to cool, then store in airtight containers in the fridge. You can also freeze this curry. Remove from the slow cooker pot to cook quickly, then portion up and freeze in freezer bags or tubs. To defrost, leave a portion in the fridge overnight, then reheat thoroughly and serve.

Calories

428.17

Fat (grams)

16.26

Sat. Fat (grams)

9.13

Carbs (grams)

69.54

Fiber (grams)

15.28

Net carbs

54.26

Sugar (grams)

11.67

Protein (grams)

17.46

Sodium (milligrams)

618.41

Cholesterol (grams)

0.00
Created using The Recipes Generator

17 comments

  1. I'm always looking for new slow cooker meals to add to our dinner line up, and this curry looks perfect! Can't wait to try it!

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  2. You can't beat a curry for dinner and this one looks so tasty!

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  3. We loved this recipe as our dinner! It was so comforting and perfect for Fall, the flavors all melted together perfectly in the slow cooker!

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    Replies
    1. Glad you enjoyed it Kathryn. You are the 6th person (I know of) who got their slow cooker out and made it as soon as they saw the recipe yesterday.

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  4. A great way to eat your veggies. It was definitely better the second day. Yum!

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    1. You are right, best to leave slow cooker soups, stews and curries to chill overnight in the fridge for a better flavour.

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  5. This looks delicious! I love that you've provided these wonderful step by step instructions and photos.

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    Replies
    1. I always think a visual guide works better for some people so they know what they are aiming for.

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  6. My crockpot has been out this week too for soup. I will add this one to the list. Jill

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    Replies
    1. Oh yes it's handy for soup Jill. Enjoy this one too.

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  7. I love chickpea curry and making it on the slow cooker means coming home to a house smelling divine!

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  8. I'm a sucker for curry. Love your easy instructions, came out delicious!

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  9. We came home from swimming and our delicious dinner was ready! Thanks for an awesome dinner

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  10. This looks awesome! I love a curry and I really need to use the slow cooker more, so definitely bookmarking this for a future dinner. Yum!

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  11. Love this recipe! It was super easy and tasty. I'll definitely be making again!

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x