Feb 3
2014

Slow Cooker Vegetable Curry Recipe with Sweet Potato & Chickpeas

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This slow cooker vegetarian curry recipe stars sweet potato and chickpeas, and is a fantastic choice for a Meatless Monday meal.
Slow Cooker Vegetable Curry Recipe with Sweet Potato & Chickpeas | cookincanuck.com #vegetarian #vegan #MeatlessMonday #slowcooker #crockpot

“Are you making Grandma’s crockpot applesauce, Mum? Please tell me that you are!”

This is what I typically hear when I pull out the slow cooker. And who can blame them?! The applesauce isn’t a family favorite by chance.

But when I got my new slow cooker (this one from KitchenAid…4 heat settings, timer…the whole she-bang), I decided to put my crockpot-cooking self in gear.

Often I stick with some of our go-to favorites, such as Crockpot Chicken Tortilla Soup and Crockpot Chickpea Stew with Balsamic Caramelized Onions.

But we’re done with the whole “safety zone” thing. It’s time to put some miles on the new slow cooker and dive into unexplored territory…go where no slow cooker in our house has gone before.

Slow Cooker Vegetable Curry Recipe with Sweet Potato & Chickpeas | cookincanuck.com #vegetarian #vegan #MeatlessMonday

My husband and kids adore my mum’s chicken curry. It’s always a full-on feast, complete with naan, mango chutney and cucumber raita.

This time, I used some of the same flavors, but simplified the process by tossing everything into the slow cooker after sauteeing some onions, ginger and garlic with mild curry paste (found in the Asian aisle of many supermarkets). Plus, this version is vegetarian, starring sweet potatoes, cauliflower and chickpeas, rather than chicken and regular potatoes, making it the perfect candidate for any Meatless Monday meal. It’s also happens to be vegan and gluten-free.

The recipe:

Heat the canola oil in a large nonstick skillet set over medium heat. Add the onion, apple and ginger, and cook until they are tender, 7 to 8 minutes.

Slow Cooker Vegetable Curry Recipe with Sweet Potato & Chickpeas | cookincanuck.com #vegetarian #vegan #MeatlessMonday

Add the garlic and cook for 30 seconds. Stir in the curry paste and cook, stirring, for 3 minutes. Transfer the onion mixture to a slow cooker.

Slow Cooker Vegetable Curry Recipe with Sweet Potato & Chickpeas | cookincanuck.com #vegetarian #vegan #MeatlessMonday #slowcooker #crockpot

Add the sweet potato, cauliflower, chickpeas, diced tomatoes and vegetable broth to the slow cooker.

Cook on HIGH for 6 hours, or until the vegetables are tender.

Slow Cooker Vegetable Curry Recipe with Sweet Potato & Chickpeas | cookincanuck.com #vegetarian #vegan #MeatlessMonday #slowcooker #crockpot

Stir in the coconut milk and spinach, and heat. Serve.

Other healthy slow cooker recipes:

Favorite Slow Cooker Recipes | cookincanuck.com #crockpot #slowcooker
Cookin’ Canuck’s Crockpot Chicken Tortilla Soup with Black Beans & Corn
Cookin’ Canuck’s Slow Cooker Hoisin Shredded Chicken Sandwich with Asian Slaw
Kalyn’s Kitchen’s Crockpot Black Bean Chili with Lime & Cilantro
Skinnytaste’s Crock Pot Italian Turkey Meatballs
Jeanette’s Healthy Living’s Slow Cooker Smoked Sausage Chicken Cassoulet

Slow Cooker Vegetable Curry Recipe with Sweet Potato & Chickpeas

Prep Time: 15 minutes

Cook Time: 6 hours, 15 minutes

Total Time: 6 hours, 30 minutes

Yield: Serves 8

Serving Size: 1 cup

Calories per serving: 181 cal

Fat per serving: Total Fat 5.1g / Saturated Fat 1.0g

Slow Cooker Vegetable Curry Recipe with Sweet Potato & Chickpeas

Calories 181.2 / Total Fat 5.1g / Saturated Fat 1.0g / Cholesterol 0mg / Sodium 461.9mg / Total Carbohydrates 31.6g / Fiber 7.5g / Sugars 4.7g / Protein 6.1g / WW (Old Points) 3 / WW (Points+) 5

Ingredients

  • 1 tsp canola oil
  • 1/2 medium onion, diced
  • 1 Gala apple, diced
  • 2 tbsp minced ginger
  • 2 garlic cloves, minced
  • 1/4 cup mild curry paste (such as Patak's)
  • 1 sweet potato, peeled and cut into 1/2-inch dice (about 2 cups)
  • 2 cups small cauliflower florets
  • 2 1/2 cups low-sodium chickpeas
  • 1 (14 oz.) can petite diced tomatoes
  • 1 (14 oz.) low-sodium vegetable broth
  • 1/2 tsp ground pepper
  • 1/4 tsp salt
  • 1/2 cup lite coconut milk
  • 1 1/2 cups (lightly packed) spinach leaves, chopped

Instructions

  1. Heat the canola oil in a large nonstick skillet set over medium heat. Add the onion, apple and ginger, and cook until they are tender, 7 to 8 minutes.
  2. Add the garlic and cook for 30 seconds. Stir in the curry paste and cook, stirring, for 3 minutes.
  3. Transfer the onion mixture to a slow cooker.
  4. Add the sweet potato, cauliflower, chickpeas, diced tomatoes and vegetable broth to the slow cooker.
  5. Cook on HIGH for 6 hours, or until the vegetables are tender.
  6. Stir in the coconut milk and spinach, and heat. Serve.

Notes

From the kitchen of Cookin' Canuck | www.cookincanuck.com

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{ 21 comments… read them below or add one }

1 Taylor @ FoodFaithFitness February 3, 2014 at 5:34 am

My hubby and I are Indian food fanatics! Although, he isn’t really into the whole “dinners with no meat thing” I bet I could get him into this. Love that I can throw ‘er in the crock and come home to a fabulous and healthy dinner!

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2 Dara (Cookin' Canuck) February 4, 2014 at 6:31 am

I hope you can convince him with this one, Taylor! If not, just throw in some diced chicken for good measure. :)

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3 Maria February 3, 2014 at 7:21 am

Josh doesn’t like curry so I guess I get this one all to myself! YAY!

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4 Dara (Cookin' Canuck) February 4, 2014 at 6:31 am

Yes! And the leftovers freeze beautifully so you don’t need to go into curry overdose mode all in one go.

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5 Jeanette | Jeanette's Healthy Living February 3, 2014 at 7:30 am

I haven’t made Indian food in a while – you just inspired me to make some this week. Thanks Dara! This looks awesome!

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6 Dara (Cookin' Canuck) February 4, 2014 at 6:32 am

Thanks, Jeanette! I go through fazes of craving curry. It’s always a good thing. :)

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7 Liz February 3, 2014 at 9:10 am

Thank you for the nice recipes and have a Great Week!

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8 Dara (Cookin' Canuck) February 4, 2014 at 6:32 am

Thank you, Liz. The same to you.

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9 Susan February 3, 2014 at 9:58 am

This sounds DELISH!! Have you ever tried it without the saut√© phase, i.e., just putting everything in the crockpot? I’m wondering if it would matter?

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10 Dara (Cookin' Canuck) February 4, 2014 at 6:33 am

Hi Susan, you could definitely try that (though I haven’t myself). However, I think you will miss out on some of the flavor that you get by sauteeing the veggies and apple first…and it only takes a few extra minutes. I hope you have a chance to try this!

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11 Shirley February 3, 2014 at 10:33 am

You don’t mention serving it on rice, or anything–is that whitish colour the cooked food is stting on–rice? or??? I think I would like it piled on rice–brown of course.

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12 Dara (Cookin' Canuck) February 4, 2014 at 6:34 am

Hi Shirley…yes, indeed – that is brown rice that you see in the picture. I can never resist scooping my curry up with a good spoonful of rice.

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13 Tina Muir February 4, 2014 at 5:07 am

Yum! Looks wonderful! I love Pataks! That is the only good curry paste I have found here in the States! Cant wait to try this!

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14 Dara (Cookin' Canuck) February 4, 2014 at 6:35 am

Thanks, Tina. Patak’s is the curry paste that my mum has used ever since I was little. I don’t think I’ll ever try another!

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15 Tom Bushaw February 4, 2014 at 9:38 pm

My wife made this curry today and we had it for dinner tonight served over a brown rice/quinoa mix (with a tortilla — no naan in the house right now, unfortunately — to scrub every last morsel off the plate). DELICIOUS! And, due to the size of the recipe, we have three more similar dinners to look forward to!

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16 Kelli @ The Corner Kitchen February 5, 2014 at 1:37 pm

Cannot wait to make this for dinner tomorrow night….this looks absolutely delish, Dara!

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17 Lori February 8, 2014 at 7:13 am

I’m usually a big Thai curry fan and don’t really like an Indian Curry. This was sooo good and comforting. Thanks for sharing!

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18 Gwen @SimplyHealthyFamily February 10, 2014 at 10:30 am

I can’t wait to make this. I have everything on hand so I’ll stick it on the menu this week!

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19 Kathleen February 12, 2014 at 1:26 pm

I’d like to try this, but my husband doesn’t like cauliflower. Any substitution suggestions? Thanks!

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20 Nutmeg Nanny February 12, 2014 at 2:13 pm

I just love curried vegetables! I am definitely trying this as soon as I can :)

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21 roberta March 1, 2014 at 2:17 pm

Accidently added spinach and milk initially…. hope it turns out :(

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