Slow Cooker Vegetable & Chickpea Curry

 An easy vegetable and chickpea curry made in a slow cooker. Just chuck it all in and get on with your day.

SLOW COOKER VEGETABLE & CHICKPEA CURRY

Slow cookers are perfect for making curry with no fuss.

Just throw in all the ingredients, stir, press start and get on with your day.

There something really satisfying about throwing all the ingredients in and letting the slow cooker do all the work. Oh and the smell when it's nearly ready, that wafts around the house tempting you.

This curry is full of vegetables and chickpeas for added protein.

SLOW COOKER TIPS

To get the most out of your slow cooker, you need a few simple tips.

1. LIQUIDS - If you are using a recipe not specifically for a slow cooker, cut the liquids down, a third of the liquid listed in the recipe.
2. STEAMING - Don't be tempted to add more liquid, it might not look enough, but it doesn't burn away like it does on the cooker top. A slow cooker is gently steaming your food.
3. THICKENING SAUCES - Liquids won't thicken either, but you can add a spoonful of flour to help it along.
4. PREPPING INGREDIENTS - Cut all your ingredients to a similar size for an even cook, except for vegetables that usually cook quickly, which can be cut into larger pieces.
5. ROOT VEGETABLES - Place harder root vegetables in the bottom of the slow cooker so they have the chance to cooker properly.
6. DON'T OPEN THE SLOW COOKER DURING COOKING - Don't be tempted to lift the lid during cooking. You will reduce the heat in the pot and allow water from the lid to pour into your dish.
7. HERBS - Dried herbs are the best choice for slow cooker dishes, added with the other ingredients. Fresh herbs need to be added right at the end just before you serve the dish.
8. STORING SLOW COOKER DISHES - To chill or freeze slow cooker meals, removing them from the pot and place in another dish to cool, then once cool, you can chill or freeze.
9. SECOND DAY RECIPES - Nearly all slow cooker recipes taste better the second day, so if you can plan and cook ahead, you will get the very best flavour from your dish. This is especially true of soups, stews, curry and chilli.

also try - Vegan Sausage Stew with White Beans & Peppers

WHAT INGREDIENTS DO YOU NEED TO MAKE THIS CURRY?

This curry uses no unusual or hard to find ingredients. You will have most of them already.

• ONION
• GARLIC
• CURRY PASTE
• GROUND TURMERIC
• GROUND GINGER
• SALT & PEPPER
• CHOPPED TOMATOES
• TOMATO PUREE
• COCONUT MILK
• BROCCOLI
• CARROTS
• POTATOES
• CHICKPEAS
• FLOUR

WHAT VEGETABLE CAN I USE IN A VEGETABLE CURRY?

You can use whatever vegetables you have in the fridge or in your garden to make a vegetable curry.

Root vegetables and squash work particularly well in curries.

CAN I USE FROZEN VEGETABLES IN A SLOW COOKER CURRY?

It's not advisable to use frozen veg in a slow cooker as it interferes with the temperature in the pot and can spoil the final dish.

If you really want to use it, you need to thaw it completely first.

It really wouldn't be my first choice.

WHY USE CURRY PASTE IN A CURRY

Curry paste adds a lot of flavour to a curry quickly. They are perfect for fast, chuck-it-all-in recipes.

You can really vary the flavour by trying different curry pastes and you can also add extra spices if you like.

WHICH CURRY PASTE SHOULD I USE?

I used Patak’s Rogan Josh Paste, but you can use whatever curry paste you prefer. 

Korma isn’t a good idea as we are already adding coconut milk to make this curry creamy.

HOW LONG DOES IT TAKE TO SLOW COOK CURRY?

It depends on how long you have. 

You can cook this curry on high for 4 hours or on low for 8 hours. I cooked it slow and low for 8 hours.

SAVE TIME IF YOU'RE SLOW COOKING IN THE MORNING

If mornings are a rush and you are trying to get out to work or school, save time and make dinner qucker.

The evening before, prep your veg and store it in the fridge, then weigh our your other ingredients and store in an airtight tub on your countertop ready to use in the morning.

Get your slow cooker out from where ever it lives and set it up, ready to be plugged in in the morning.

In the morning, all you have to do is throw everything, mix and ht start.

Love curries? Try mixed Indian vegetable sambar stew next.

WHAT SHOULD I SERVE WITH SLOW COOKER CURRY?

Serve your slow cooker curry with a few or all of the following suggestions:

• Rice
• Mango Chutney
• Raita
• Spiced Onions 
• Onion Bhajis
• Naan bread
• Chapatis
• Poppadoms

HOW LONG CAN YOU STORE COOKER VEGETABLE CURRY?

Slow cooker can be stored in the fridge for 3-4 days, but you must remove to from the slow cooker pot to chill.

If you leave it to cool in the slow cooker pot it will take a long time to chill and that's the perfect condition for bacteria to grow.

CAN YOU FREEZE SLOW COOKER VEGETABLE CURRY

Slow cooker curry can be frozen, but once again you should remove it from the slow cooker pot to cook it quickly in another container.

Portion it up so you can take just what you need out of the freezer.

This curry will keep for 3-4 months in the freezer.

To defrost, take a portion out of the freezer and allow to defrost in the fridge overnight.

For a quick curry try this Mushroom, Potato & Aubergine Curry.

PIN IT FOR LATER

MORE SLOW COOKER RECIPES TO TRY

1. Slow Cooker Carrot & Coriander Soup
2. Slow Cooker Mulled Wine with Orange Liqueur
3. Slow Cooker Pizza Potatoes
4. Slow Cooker Triple Tomato & Spinach Pasta
5. Slow Cooker Vegan Savoury Mince

HOW TO MAKE SLOW COOKER VEGETABLE & CHICKPEA CURRY

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print and save as a PDF.

STEP 1

Add chopped onion and garlic to a slow cooker pot.

STEP 2

Now add your spice paste to the pot along with ground ginger, ground turmeric, salt and pepper.

STEP 3

Now add the chopped tomatoes, tomato puree and coconut milk.

That's your curry sauce made. Give t a good stir to mix thoroughly before you add the veg.

STEP 4

Start to add your vegetables to the sauce now.

First add broccoli florets and chopped carrots.

STEP 5

Now add your chopped potatoes to the slow cooker pot. 

There's no need to peel the potatoes before you chop them.

STEP 6

Now add a heaped spoonful of flour to the pot to help thicken the sauce, then add cooked chickpeas. 

Don't drain the chickpeas, pour them in with the chickpea water (aquafaba) in the tin, it will help make the yummy sauce.

STEP 7

Give the vegetables a good mix with the curry sauce.

Cook on high for 4 hours or low for 8 hours.

STEP 8

That's it cooked! Serve with rice and mango chutney and enjoy!

Remember if you are chilling it or freezing it, take it out of the slow cooker pot to cook quicker.

slow cookery curry, crockpot curry, vegetable curry, vegetable and chickpea curry, slow cooker vegetable curry, slow cooked curry, curry, Indian curry, vegan curry, dairy free curry

dinner

Indian, slow cooker, vegan

Yield: 6-8

Author: Jacqueline Meldrum

Print

Slow Cooker Vegetable & Chickpea Curry

An easy vegetable and chickpea curry made in a slow cooker. Just chuck it all in and get on with your day.

Prep time: 10 MinCook time: 8 HourTotal time: 8 H & 10 M

Ingredients

• 1 onion, finely chopped
• 3 cloves garlic, crushed
• 3 tbsp curry paste
• 1 tbsp ground turmeric
• 1 tbsp ground ginger
• 1 tsp salt
• A good grinding of black pepper
• 400g/14 oz tin chopped tomatoes
• 2 tbsp tomato puree
• 400g/14oz tin coconut milk
• 2 heads broccoli, cut into small florets
• 4 medium carrots, cubed
• 500g/18 oz potatoes, chopped
• 2 x 400g/14 oz tins chickpeas (don’t drain, you need the aquafaba/chickpea water in this recipe)
• 1 heaped tbsp flour

Instructions

1. Add the chopped onions, garlic and spices to the pot of your slow cooker.
2. Add the tomatoes, tomato puree and coconut milk and stir. That’s your sauce ready.
3. Add the broccoli, carrots and potatoes, then add the flour.
4. Pour the chickpeas with the aquafaba (chickpea water) from each can.
5. Stir well, add the lid and cook on high for 4 hours or on low of 8 hours.
6. Serve with rice and a dollop of mango chutney.
7. Enjoy!

Notes:

I used Patak’s Rogan Josh Paste, but you can use whatever curry paste you prefer. Korma isn’t a good idea as we are adding coconut milk already to make this curry creamy. DO NOT open the lid while it is cooking. It will reduce the temperature and allow water to pour in from the lid, which will thin the sauce. You can keep this curry in the fridge for 3-4 days. Remove from the slow cooker pot to cool, then store in airtight containers in the fridge. You can also freeze this curry. Remove from the slow cooker pot to cook quickly, then portion up and freeze in freezer bags or tubs. To defrost, leave a portion in the fridge overnight, then reheat thoroughly and serve.

Calories

428.17

Fat (grams)

16.26

Sat. Fat (grams)

9.13

Carbs (grams)

69.54

Fiber (grams)

15.28

Net carbs

54.26

Sugar (grams)

11.67

Protein (grams)

17.46

Sodium (milligrams)

618.41

Cholesterol (grams)

0.00

Created using The Recipes Generator