This easy Slow Cooker Chickpea and Vegetable Curry is a creamy, hearty dish packed with vibrant vegetables and rich flavors. It’s perfect for a quick, nutritious meal, and you can easily customize it with ingredients you have on hand. The coconut milk adds a luxurious touch, making this curry a comforting favorite.

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Recipe Ingredients

• 3 garlic cloves, crushed
• 1 long red or green chilli, seeded and chopped
• 2 tablespoons Indian curry paste
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 400 g (14 oz) tin chopped tomatoes
• 250 ml (9 fl oz/1 cup) good-quality vegetable stock
• 1 red onion, cut into thin wedges
• 1 large carrot, sliced diagonally into 3 cm (1¼ inch) chunks
• 250 g (9 oz) orange sweet potato, peeled, sliced diagonally into 3 cm (1¼ inch) chunks
• 250 g (9 oz) cauliflower, cut into florets
• 250 g (9 oz) broccoli, cut into florets
• 2 long, thin eggplants (aubergines), about 100 g (3½ oz) in total, cut into 3 cm (1¼ inch) thick slices
• 400 g (14 oz) tin chickpeas, drained and rinsed
• 140 g (5 oz/1 cup) frozen peas, thawed
• 165 ml (5¼ fl oz) tin coconut milk, shaken
• Coriander (cilantro) leaves, to garnish
• Steamed rice, to serve

How To Make Slow Cooker Chickpea And Vegetable Curry

1. Combine the base ingredients: Place the garlic, chilli, curry paste, cumin, turmeric, tomatoes, and stock in the slow cooker. Stir well.
2. Add vegetables and chickpeas: Stir in the onion, carrot, sweet potato, cauliflower, broccoli, eggplant, and chickpeas. Cover and cook on high for 2 hours, or until the vegetables are tender.
3. Add peas and coconut milk: Stir in the peas and coconut milk. Cover and cook for an additional 10 minutes, or until the peas are cooked through.
4. Garnish and serve: Scatter fresh coriander leaves over the curry and serve with steamed rice.

Recipe Tips

• Use fresh spices: For the best flavor, try to use fresh ground cumin and turmeric. These spices will bring out the full depth of flavor in your curry.
• Adjust the heat: If you prefer a milder curry, reduce the amount of chilli. For extra heat, add a little more curry paste or fresh chilli.
• Cut vegetables evenly: Make sure all vegetables are cut to similar sizes to ensure they cook evenly in the slow cooker.
• Add coconut milk at the right time: Stir in the coconut milk near the end of cooking to keep its creamy texture and prevent it from separating.
• Don’t overcook the peas: Add the peas just before serving to ensure they stay bright green and tender without becoming mushy.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Chicken Parmesan Meatloaf
• Slow Cooker Cheesy Zucchini, Cherry Tomato And Pesto Pasta Bake
• Slow Cooker Cauliflower And Lentil ‘Bolognese’