Slow Cooker Chickpea Vegetable Curry
This slow cooker vegetable curry is flavorful, satisfying, and loaded with 5 different veggies and protein from chickpeas. Easy to make in your crockpot, this healthy vegetarian dinner is the perfect way to end a busy day.
Servings: 6 servings
- 2 tablespoons avocado or olive oil
- 2 cups finely chopped onion about 1 medium to large onion
- 3-4 cloves garlic minced
- 1 teaspoon grated fresh ginger or ½ tsp ground ginger
- 2 teaspoons sea salt or to taste
- 1 teaspoon turmeric
- 1 tablespoon garam masala
- 1/4 cup tomato paste
- 1 ½ cups chopped carrot about 2 medium carrots
- 2 cups fresh green beans trimmed and cut into ¼-inch pieces. About 6 ounces. See below for how to sub frozen.
- 14 ounces canned chickpeas drained and rinsed
- 15 ounces canned fire-roasted diced tomatoes or regular canned diced tomatoes
- 14 ounce canned coconut milk full-fat or light
- 1 tablespoon honey optional, but helps to balance flavors
- 2 cups loosely packed baby spinach
- Fresh cilantro for garnish (optional)
Heat oil in a skillet over medium-high heat. Once hot, add onion and cook until softened, 3 to 4 minutes.
Stir in garlic, ginger, salt, turmeric, and garam masala. Cook until fragrant, about 1 minute. Stir in tomato paste and cook for 30 seconds, stirring to combine. Alternately, you can do this process in the microwave by adding everything to a bowl and cooking on high for 4 to 5 minutes or until onions are translucent and softened.
Combine the onion and spice mixture into your slow cooker with the remaining ingredients except for the spinach and cilantro. Stir together.
Cover and cook on high for 4 to 5 hours or on low for 8 to 9 hours or until vegetables are tender. Every slow cooker cooks at a different temperature, so adjust your cooking time based on your unique slow cooker.
Once your vegetables are tender, stir in the baby spinach. Top with chopped fresh cilantro, if desired, and serve over rice or quinoa.
Allow leftovers to cool completely and store in fridge for up to 4 days or in freezer for up to 2 months.
To use frozen green beans instead of fresh. Stir in your frozen green beans during the last hour of cooking so they will heat through before the curry finished cooking. Frozen veggies are blanched and will become too mushy if slow cooked with fresh vegetables.
Use frozen spinach in place of fresh, stirring in at the end of cooking until defrosted and wilted.
Can I use dried chickpeas? No, dried chickpeas take a lot longer to cook than vegetables and a lot more liquid. Using dry chickpeas in this curry would result in either hard chickpeas or thin/mushy vegetable curry. You can cooked dry chickpeas ahead of time and then add them to this recipe to cook with vegetables as you would canned chickpeas.
Nutritional information calculated using light coconut milk.
Calories: 259kcal | Carbohydrates: 34g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Sodium: 1247mg | Potassium: 626mg | Fiber: 9g | Sugar: 12g | Vitamin A: 7289IU | Vitamin C: 23mg | Calcium: 114mg | Iron: 3mg