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Chickpea curry and rice in brass bowls with handles, on gray napkin.
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4.75 from 32 votes

Vegan Chickpea Curry Recipe {Slow Cooker}

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 2Weight Watchers Freestyle SP
Prep Time15 minutes
Cook Time6 hours 15 minutes
Total Time6 hours 30 minutes
Course: Entrees
Cuisine: Indian
Keyword: Crockpot, Gluten Free, Slow Cooker, Vegan, Vegetarian
Servings: 8 Servings
Calories: 181.2kcal



  • 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.


Weight Watchers Points: 2 (Blue - Freestyle SmartPoints), 6 (Green), 1 (Purple)


Serving: 1cup | Calories: 181.2kcal | Carbohydrates: 31.6g | Protein: 6.1g | Fat: 5.1g | Saturated Fat: 1g | Sodium: 461.9mg | Fiber: 7.5g | Sugar: 6.6g