Slow Cooker Vegetable Chickpea Curry

Dive into a world of vibrant flavors with this Slow Cooker Vegetable Chickpea Curry, a comforting plant-based dish that's as nutritious as it is delicious. Bursting with tender chickpeas, colorful vegetables like red bell peppers, zucchini, and carrots, and a creamy coconut milk base infused with aromatic spices like garam masala, cumin, and turmeric, this curry is a true celebration of bold Indian-inspired flavors. Perfect for a hands-off cooking experience, this easy slow cooker recipe requires just 15 minutes of prep time before simmering for hours to achieve a rich, deep flavor. Finished with fresh spinach, a sprinkle of cilantro, and a squeeze of lime, this vegan and gluten-free meal is perfectly paired with fluffy rice or warm naan bread. Ideal for meal prep or cozy weeknight dinners, this hearty curry is sure to become a staple in your recipe collection.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

Ingredients

• 1 tablespoon coconut oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 tablespoon, minced fresh ginger
• 1 tablespoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 0.5 teaspoon cayenne pepper
• 1 28-ounce can crushed tomatoes
• 1 13.5-ounce can coconut milk
• 2 15-ounce cans, drained and rinsed chickpeas
• 3 medium, sliced carrots
• 1 large, diced red bell pepper
• 1 medium, diced zucchini
• 2 cups baby spinach
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped fresh cilantro
• 4 for serving lime wedges
• 0 optional, for serving cooked rice or naan bread

Directions

Step 1

Heat the coconut oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Step 2

Stir in the minced garlic and ginger, and cook for an additional minute.

Step 3

Sprinkle in the garam masala, turmeric, cumin, and cayenne pepper. Cook for 1-2 minutes, stirring constantly to release the spices' aroma.

Step 4

Transfer the onion and spice mixture to the slow cooker.

Step 5

Add the crushed tomatoes, coconut milk, chickpeas, carrots, red bell pepper, zucchini, salt, and black pepper to the slow cooker. Stir everything to combine.

Step 6

Cover the slow cooker and set it on low heat. Cook for 6-7 hours, or until the vegetables are tender and the flavors have melded together.

Step 7

About 15 minutes before serving, stir in the baby spinach to wilt it.

Step 8

Once cooked, taste and adjust seasoning with more salt or pepper if needed.

Step 9

Garnish with fresh cilantro and serve with lime wedges on the side.

Step 10

Serve hot over cooked rice or with naan bread for a complete meal.

Nutrition Facts

Serving size	(2928.8g)

Amount per serving	% Daily Value*
Calories	2289.0

Total Fat 42.2g	0%
Saturated Fat 14.8g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 4616.8mg	0%
Total Carbohydrate 401.8g	0%
Dietary Fiber 94.0g	0%
Total Sugars 125.3g
Protein 95.3g	0%

Vitamin D 0IU	0%
Calcium 865.3mg	0%
Iron 41.4mg	0%
Potassium 6396.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.0%

Protein: 16.1%

Carbs: 67.9%