Vegan Chickpea Curry Recipe {Slow Cooker}

Chickpea curry and rice in brass bowls with handles, on gray napkin.

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

Cook Time6 15

Total Time6 30

Course: Entrees

Cuisine: Indian

Keyword: Crockpot, Gluten Free, Slow Cooker, Vegan, Vegetarian

Servings: Servings

Calories: 181.2kcal

Author: Dara Michalski | Cookin' Canuck

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

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

Nutrition