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 1/2 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
- 1/2 medium onion diced
- 1 Gala apple diced
- 2 tablespoon 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 ounce can petite diced tomatoes
- 1 14 ounce can low-sodium vegetable broth
- 1/2 teaspoon ground pepper
- 1/4 teaspoon salt
- 1/2 cup lite coconut milk
- 1 1/2 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.
David couch
In slowcooker and cooking,had a taste of sauce and can’t wait for veg to cook,lovely smell will make this again thanks
Katie
This curry is phenomenal. I had to take a break to write this comment because I was inhaling it. I’ve come to really appreciate slow cooker recipes that require a little prep time, because they often have much more complex flavors. This was definitely the case. I was a little skeptical because there were no spices required, but it was delicious.
Katie
I have been making this recipe for a year now and its probably the most delicious thing I’ve ever had. Its been a hit with my whole family. My neighbors come over to have some even! My coworkers ask me to make some for them. Hehe. One little trick I use is to let it cook longer than the 6-8 hours (turning the crockpot to low after that of course). the mushier it gets, the better it is!
Nancye
Do you use tinned Chicpeas, or freshly cooked? Sorry, you mentioned low sodium which put a Q’n mark on it for me. Website has some wonderful Veg meals, thanks so much for sharing…
Dara
Hi Nancye, I use canned chickpeas. Of course, you can use dry chickpeas, but they will need to be cooked ahead of time. I hope you enjoy the recipe!
Lindsay
Hi Dara – I have a vegetarian friend over for dinner soon, so am going to try this out! But the recipe says it serves 8. If I halve the quantities (and freeze the leftovers), will I also need to reduce the slow cooking time? Thanks!
Dara
Hi Lindsay, I hope you and your friend enjoy this as much as my family does! I have not tried cutting this in half, but I would imagine that you’ll need to decrease the cooking time. I would start with 3 hours, then taste at that point to see if the vegetables are tender. I’m guessing that you’ll have to cook it closer to 4 hours, but that’s just a guess.
Katie
I’ve been eyeing this recipe for a week now, but it’s impossible to make on my schedule: I work at least 8 hours at a time. Do you think that cooking it for eight hours on low would be too much? I don’t want the potatoes and cauliflower to fall apart.
Dara (Cookin' Canuck)
Hi Katie, I haven’t tried 8 hours on LOW, but I think that would be fine. It should be pretty comparable to the current time on HIGH. I hope you enjoy it!
roberta
Accidently added spinach and milk initially…. hope it turns out 🙁
Nutmeg Nanny
I just love curried vegetables! I am definitely trying this as soon as I can 🙂
Kathleen
I’d like to try this, but my husband doesn’t like cauliflower. Any substitution suggestions? Thanks!
Gwen @SimplyHealthyFamily
I can’t wait to make this. I have everything on hand so I’ll stick it on the menu this week!
Lori
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!
Kelli @ The Corner Kitchen
Cannot wait to make this for dinner tomorrow night….this looks absolutely delish, Dara!
Tom Bushaw
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!
Tina Muir
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!
Dara (Cookin' Canuck)
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!
Shirley
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.
Dara (Cookin' Canuck)
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.
Susan
This sounds DELISH!! Have you ever tried it without the sauté phase, i.e., just putting everything in the crockpot? I’m wondering if it would matter?
Dara (Cookin' Canuck)
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!
Liz
Thank you for the nice recipes and have a Great Week!
Dara (Cookin' Canuck)
Thank you, Liz. The same to you.
Jeanette | Jeanette's Healthy Living
I haven’t made Indian food in a while – you just inspired me to make some this week. Thanks Dara! This looks awesome!
Dara (Cookin' Canuck)
Thanks, Jeanette! I go through fazes of craving curry. It’s always a good thing. 🙂
Maria
Josh doesn’t like curry so I guess I get this one all to myself! YAY!
Dara (Cookin' Canuck)
Yes! And the leftovers freeze beautifully so you don’t need to go into curry overdose mode all in one go.
Michele
Yay! That was exactly what I needed to know, since I’m the only one in the house who eats sweet potatoes.
Taylor @ FoodFaithFitness
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!
Dara (Cookin' Canuck)
I hope you can convince him with this one, Taylor! If not, just throw in some diced chicken for good measure. 🙂