This slow cooker vegan chickpea curry recipe has been a long-time favorite in our house. It’s packed with nutrients and flavor! Plus, it’s a breeze to make. 181 calories and 2 Weight Watchers Freestyle SP
Vegan Chickpea Curry is not just for those follow a plant-based diet. While I prepare my share of chicken and seafood recipes, this meatless curry has been one of my favorite crockpot recipes for years!
The apple in the sautéed base for this curry comes straight from my mum’s years growing up in Jamaica. She learned to make curry at her Jamaican grandmother’s elbow and apple was always part of the ingredients list.
I used some of the same flavors as in my mum’s chicken curry, but simplified the process by tossing everything into the slow cooker after sauteeing some onions, ginger and garlic with mild curry paste.
This version stars sweet potatoes, cauliflower and chickpeas, rather than chicken and regular potatoes, making it the perfect candidate for any plant-based meal.
WHAT YOU NEED FOR THIS VEGAN CHICKPEA CURRY RECIPE:
These are the main components need for this recipe (affiliate links included)…
- Curry paste: For years, my mum has used Patak’s curry paste, so that’s what I stick with. It’s available in my grocery stores and online, and it’s available in both mild and hot versions.
- Coconut milk: Just ½ cup of lite coconut milk is all that’s needed to add just the right amount of creaminess. Shake the can well before opening and add the coconut milk after the cooking time is up.
- Canned tomatoes: I use one can of petite diced tomatoes, including the juice. Canned whole tomatoes would also work – just be sure to chop them. Alternatively, substitute 1 ¾ cups chopped fresh tomatoes, including any juice that run out while chopping.
- Chickpeas: I keep canned chickpeas on hand for easy soups, stews and curries. Drain and rinse before adding to the curry.
- Vegetables: Cauliflower, sweet potato and spinach. Cut the cauliflower into small florets and the sweet potato into ¾-inch diced pieces. The spinach leaves are added at the end of cooking.
- Aromatics: Onion, ginger, apple (yep, you read that right) and garlic are sauteed and function as the base of this curry.
Is this slow cooker vegetable curry healthy?
This vegan chickpea curry is packed with nutrients. Let’s start with the vegetables. Sweet potatoes are a fantastic source of fiber, vitamins and minerals. Most notably, it is rich in Vitamin A, with one cup providing about 700% of the Recommended Daily Allowance (see USDA nutrition facts)
Cauliflower is a good source of folate and Vitamin C. Like other cruciferous vegetables, it is also a good source of fiber (see Mayo Clinic Healthy System facts).
Chickpeas are rich in protein, folate, fiber, iron and phosphorous. According to Harvard School of Public Health, chickpeas – “when eaten as part of a balance plant-rich diet, may help prevent the development of various chronic
diseases”.
And let’s not forget the spinach, which is mixed into the curry after cooking. It’s a good source of Vitamins A and K, folate and potassium (source: Harvard Health Publishing).
All in all, a great mixture of nutrients – all in one bowl.
How long does vegan coconut curry stay good?
If covered properly and refrigerated, the curry should stay good for 4 to 5 days.
Can you freeze chickpea curry?
Yes, you can! However, I suggest leaving out the spinach if you are freezing the curry. Once cooked, allow the curry to cool, then transfer to resealable freezer bags or airtight glass containers (like these ones – affiliate link). Freeze for up to 2 to 3 months.
Remove the curry from the freezer and allow it to defrost in the fridge. Gently reheat it on the stovetop, stir in the spinach and serve.
Other healthy crockpot recipes:
Crockpot Spiced Chickpea Stew {Cookin' Canuck}
Slow Cooker Spaghetti & Meatballs {Cookin' Canuck}
Crock Pot Low Carb Un-Stuffed Cabbage Roll Soup {Sugar Free Mom}
Slow Cooker Smoked Sausage Chicken Cassoulet {Jeanette's Healthy Living}
Vegan Chickpea Curry Recipe {Slow Cooker}
Ingredients
- 1 teaspoon canola oil
- ½ medium onion diced
- 1 Gala apple diced
- 2 tablespoon minced ginger
- 2 garlic cloves minced
- ¼ cup mild curry paste such as Patak's
- 1 sweet potato peeled and cut into ½-inch dice (about 2 cups)
- 2 cups small cauliflower florets
- 2 ½ cups low-sodium chickpeas
- 1 14 ounce can petite diced tomatoes
- 1 14 ounce can low-sodium vegetable broth
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- ½ cup lite coconut milk
- 1 ½ cups lightly packed spinach leaves, chopped
Instructions
- 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.
- 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.
- 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.
- Stir in the coconut milk and spinach, and heat. Serve.
Notes
Nutrition
This post was originally published on February 3, 2014 and updated on April 6, 2020.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Christine
Thank you for adding the WW points . In the slow cooker now!
Dara
I hope you enjoyed it!
Frances
Making this again right now with a few different veggies ( butternut carrots and cauliflower but am sure it will be just as good.) Thank you
Really like the ease of slow cooker.
Kath Greaves
Awesome curry. Lovely flavours. Enjoyed equally by the vegetarians and meat eaters here. Thanks for sharing.
Dara
That's wonderful to hear! Thank you for letting me know.
Lindsay
This Recipe was absolutely delicious! I used dried chickepeas too and I just put them in the slow cooker. Everything came out PERFECT!!! I want to say thank you for sharing this recipe! I served it over bean thread noodles , which made even more fabulous.
Frances
Just made this and I am thrilled with the results. A friend was visiting and she had to have the recipe and I told her about all your amazing recipes. I didn't have the curry sauce mentioned but have since gotten some for next time. That said, It still came out with great results using a Moosewood Restaurant Curry recipe that listed out the herbs--Fennel seed, cumin, cinnamon, turmeric, curry powder, coriander, cardamon etc. Added those and a local product called Danka's cury sauce-put in a couple of tablespoons of that as I was not sure how "hot" it would be. We loved it and it will be a regular recipe. No need to look further for a veggie curry. Liked the slow cooker method too. Perfect in our opinion.
Rebecca
Made this yesterday and it's DELICIOUS! For the veggies I used subbed butternut squash, broccoli, and swiss chard as per personal preference. Used just 2 Tbsp of curry paste, plenty spicy for me 😀 and regular milk in place of coconut. I got home from the grocery store and realized I forgot to buy onions, so sad 🙁 but this still tasted great without one. Cooked overnight in slow cooker while I slept, so I set it at low for 8 hrs. Will definitely be making this again, thanks for the recipe!
Sunshine Stouffer
Hi! I love curries, vegetables, and crockpots! I have a couple questions.
1. Is that curry paste you recommend vegan? I know many are not for some reason.
2. If I cannot find it, I do know there is premade green curry paste, and red curry paste in my store, (I don't know if there are others, like yellow).... is there a color you would recommend (it's cool if not)?
3. Would full fat coconut milk work just as well? If it's just a matter of healthiness, I don't mind and often prefer healthy fats, but if you think it would mess up the taste, well... I've never tried lite coconut milk before, so there's always a good time for a first!
Thanks! Can't wait to try it. 🙂 I'm even printing it out.
Marla
I cheated and looked at the ingredients list on the sauce and made my own. This dinner was great! Thank you for the recipe!
Jennifer Lang
Hi! Made this to have for lunches for the week and it's delicious. Amazing flavor!! One ques - we love sauce... Any recommendations on how to get or have more sauce in it once it's done cooking in the slow cooker? Any suggestions would be appreciated!
Bonfei
I am making this right now. The house smells divine. If I want to add chicken thigh next time, when should I add the meat? I a assuming I should brown the chicken thigh first?
panda
This sounds good.. But I might have to use something different from coconut milk.. Some family allergic to coconut .. Does anyone have suggestions?
Kath Greaves
Hi Dara, found your recipe via a web search. So pleased I did! I'm a vegetarian and love curry and am always on the look out for something different. The ingredients complement each other beautifully, the smell was amazing, and it looked so appetising on the plate. I did do some chicken tandoori as an accompaniment for the carnivores at our house. It went down a treat! I will have a look at your other recipes and see what else I can wow the family with.
Kind regards, Kath
Christina
Hello! I made this yesterday and it's very yummy. Only thing for me is I find it a little sweet for my liking. Is there anything you would recommend to use in place of the apple or possibly something to add to it to make it less sweet?
michelle
Canned chickpeas?
Justine
I made this yesterday and it was so easy to prepare and is delicious! Thank you for the recipe. I will definitely make this again. Love using my slow cooker.
Lisa
I put everything right in the crock pot (adding the coconut milk and spinach later) and it was delicious. I also cooked it for closer to 4 hrs on high, and it was fine.
liz
Hi Dara,
This is my first time making this and I'm really excited. However, I just lifted the lid (it's been 7 hours) and there seems to be quite a good amount of liquid still in the pot. Did I do something wrong or is it supposed to be like this?
Thanks for your help!
Dara
Hi Liz, I'm not sure why you have so much liquid still. Just a couple of thoughts...1) Did you drain the chickpeas? You wouldn't typically want to include that liquid. 2) Make sure you just used one (14 oz) can (equals 1 3/4 cups) of veggie broth. The only liquid you add should be the broth and a bit of liquid from the tomatoes, besides the coconut milk at the very end. I hope it works out for you. That's one of my favorite slow cooker meals!