Vegan Chickpea Curry Recipe {Slow Cooker}
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
6 hrs 15 mins
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Total Time
6 hrs 30 mins
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Servings
8 Servings
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Calories
1812 kcal
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Course
Main Course
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Cuisine
Indian
Vegan Chickpea Curry Recipe {Slow Cooker}
Description
This slow cooker Vegan Chickpea Curry starts by sautéing diced onion, apple, and minced ginger in canola oil until softened, creating a flavorful base. Garlic and curry paste are then briefly cooked with the aromatics to develop the spice profile. These cooked ingredients transfer to the slow cooker, where sweet potatoes, cauliflower florets, low-sodium chickpeas, diced tomatoes, and vegetable broth are added.
The curry simmers on high for 6 hours, allowing the vegetables to become tender and the flavors to meld. At the end, coconut milk and chopped spinach are incorporated to add creaminess and a fresh green element. The resulting dish is a thick, mildly spiced vegetable curry with soft chunks of sweet potato and cauliflower balanced by the earthy chickpeas.
This dish can be served on its own or with rice or bread. The slow cooker method simplifies preparation and ensures a deeply developed taste with minimal hands-on time.
Ingredients
- 1 teaspoon canola oil
- ½ onion diced, medium
- 1 apple diced, Gala variety
- 2 tablespoon ginger minced
- 2 garlic minced, cloves
- ¼ cup curry paste such as Patak's, mild
- 1 sweet potato peeled and cut into ½-inch dice (about 2 cups)
- 2 cups cauliflower florets small
- 2 ½ cups chickpeas low-sodium
- 1 petite diced tomatoes 14 ounce can
- 1 vegetable broth low-sodium, 14 ounce can
- ½ teaspoon black pepper ground
- ¼ teaspoon salt
- ½ cup coconut milk lite
- 1 ½ cups spinach leaves lightly packed, chopped
Instructions
- Heat the canola oil in a large nonstick skillet set over medium heat. Add the onion, apple and ginger, and cook until they are tender, 7 to 8 minutes.
- Add the garlic and cook for 30 seconds. Stir in the curry paste and cook, stirring, for 3 minutes.
- Transfer the onion mixture to a slow cooker.
- Add the sweet potato, cauliflower, chickpeas, diced tomatoes and vegetable broth to the slow cooker.
- Cook on HIGH for 6 hours, or until the vegetables are tender.
- Stir in the coconut milk and spinach, and heat. Serve.
Notes
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 1812 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 181.2kcal | 9% |
| Carbohydrates | 31.6g | 11% |
| Protein | 6.1g | 12% |
| Fat | 5.1g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 461.9mg | 19% |
| Fiber | 7.5g | 30% |
| Sugar | 6.6g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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