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.
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Recipe Information
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
- optional, for serving cooked rice or naan bread
Instructions
Heat the coconut oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and ginger, and cook for an additional minute.
Sprinkle in the garam masala, turmeric, cumin, and cayenne pepper. Cook for 1-2 minutes, stirring constantly to release the spices' aroma.
Transfer the onion and spice mixture to the slow cooker.
Add the crushed tomatoes, coconut milk, chickpeas, carrots, red bell pepper, zucchini, salt, and black pepper to the slow cooker. Stir everything to combine.
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.
About 15 minutes before serving, stir in the baby spinach to wilt it.
Once cooked, taste and adjust seasoning with more salt or pepper if needed.
Garnish with fresh cilantro and serve with lime wedges on the side.
Serve hot over cooked rice or with naan bread for a complete meal.
Nutrition Facts
Calories |
2289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4617 mg | 201% | |
| Total Carbohydrate | 401.8 g | 146% | |
| Dietary Fiber | 94.0 g | 336% | |
| Total Sugars | 125.3 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 865 mg | 67% | |
| Iron | 41.4 mg | 230% | |
| Potassium | 6396 mg | 136% | |
*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.
