Satisfying and comforting this Indian inspired slow cooker vegetable curry dish is packed with protein and full of flavor thanks to warm spices.
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!
The reason I fell in love with this recipe is because of its versatility. Sweet potatoes can easily be swapped for butternut squash or white potatoes. Cauliflower can be substituted with green beans. Red peppers can be replaced with diced tomatoes.
Let the season and your produce drawer inspire you.
Do you use Dried Beans in this dish?
Can I sub diced tomatoes for the tomato sauce?
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 be 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.
Would it be ok to buy froze 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.
Your fork is waiting.
Slow Cooker Vegetable Curry with Chickpeas
Satisfying and comforting Indian inspired vegetarian dish packed with protein and full of flavor thanks to warm spices.
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
- 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 read more…