This Slow Cooker Chickpea Curry with Vegetables made with chickpeas, tons of veggies, coconut milk, and Madras curry seasoning is packed with flavor and makes a perfect meatless meal. Jump to Recipe keyboard_arrow_down
This crockpot chickpea curry is seriously comforting and delicious. On a cold night, it will warm you up from the inside out. It's one of our favorite vegetarian curries along with this Cauliflower and Potato Curry.
Did you know that eating meatless meals is better for not only your health but also the health of the planet? Do you already subscribe to eating meatless meals once in a while? Maybe you are a vegetarian or you just enjoy a meatless Monday now and then.
Whatever your eating philosophy, I can tell you that this vegetarian dish is my go-to as far as curry meals are concerned. And I know I'm not alone. Curry seems to be a popular dish for many vegetarians and for good reason. It's packed with flavor and makes almost any legume or veggie taste delicious.
It also is a meal that many times is meant to be served without meat, which can be a nice variation to constantly looking for ways to substitute veggies for meat in recipes. This version is made with Madras curry powder for an Indian curry flavor, but you could just as easily use Thai curry paste depending on your preference.
One note though, be sure to adjust the curry powder/paste by adding a little at a time to fit your tastes. (You can always add more, but taking it out, now that's a problem.) Another option is to add some cayenne if you like things extra spicy. If you don't have a slow cooker, this can be made on the stove top as well.
What Makes This Slow Cooker Curry Chickpeas and Vegetables Healthy?
Just because a meal is meatless or "vegetarian" doesn't necessarily mean it's automatically good for you. However, I've made sure that this particular meatless dish is!
- Chickpeas are high in vitamins K and B-6, magnesium, protein, fiber, folate, zinc, iron, and copper. They make a great meat substitute and have a heartier, nuttier flavor than other legumes.
- Olive oil is a heart-healthy fat that is great as both a cooking oil and as a medium for making marinades and salad dressings.
- Garlic wards off vampires, yes, but it's also great for your immune system, and has antiviral, antifungal, and antioxidant properties. It's also good for you heart and can help lower your cholesterol.
- Ginger is a great dietary supplement and has been shown to help you feel better when your stomach is upset, or if you have motion sickness or stomach pain. It's also used as an anti-inflammatory and can be used to treat other kinds of pain.
- Onions are low-calorie, and high in lots of good vitamins, minerals, and antioxidants. They also contain some calcium, iron, and folate.
- Spices that make up Madras curry powder have many nutritional benefits and contain iron and antioxidants, and can help inhibit the growth of some cancer cells, lower your risk of diabetes, help regulate your blood flow, and alleviate allergies.
- Vegetable broth is good for your hair, skin, and nails, and also your joints, muscles, and connective tissues.
- Coconut milk can provide up to 10 percent of your daily needs for iron, potassium, zinc, and magnesium. It's high in fat, but it's the good kind of fat.
- Eating veggies like spinach, squash, broccoli, and snow peas will not only make up some of your five servings a day, but will also provide you with a variety of vitamins, minerals, and other good-for-you nutrients that keep you healthy.
- The potassium in lime juice is great for your nerve function and keeping your blood pressure levels stable. It also contains antioxidants and bioflavonoids that could lower your risk for certain cancers.
Can You Freeze this Dish?
You can freeze this slow cooker meal. I have tried the following two ways for freezing:
- Sautee your veggies until they just start to soften and let them cool completely. Mix together the spices with your liquids and put them in an airtight freezer bag. Add the chickpeas, the cooled veggies and the rest of the ingredients, then freeze. This will keep up to three months. Just thaw, and cook in your slow cooker according to directions below.
- Freeze any (room temperature) leftovers in an airtight bag or container. Reheat within a few weeks, up to one month.
How to Serve Crockpot Chickpea Curry and Vegetables
Serve this dish over any kind of rice: white, brown, or a mixture. You can also serve it over pasta, like some wide egg noodles, or try another grain like quinoa. Or, eat it like a stew of sorts right out of the bowl. Mop up the yummy juices with some crusty bread or a roll. Serve with a side salad and a simple dressing or another veggie.
Slow Cooker Curry Chickpeas and Vegetables
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- 3 cups canned chickpeas, drained and rinsed
- 2 tsp. olive oil
- 3 U garlic cloves, minced
- 2 tbsp. fresh ginger, minced
- 1 U red onion, diced
- 2 tbsp. Madras curry powder (for Thai curry , use red or green Thai curry paste)
- 1/2 cup vegetable broth
- 14 oz. light coconut milk
- 4 cups spinach
- 2 cups butternut squash, peeled and chopped
- 2 cups broccoli
- 1 cup snow peas
- 1 U zucchini, chopped
- 2 U limes
Heat the olive oil over medium high heat. Add the garlic, ginger, and onion. Cook for 4-5 minutes. Add the curry powder (or paste) and cook for 30 seconds. Stir in the vegetable broth and turn off heat. Stir in the coconut milk.
Add the curry powder (or paste) and cook for 30 seconds.
Stir in the vegetable broth and turn off heat. Stir in the coconut milk.
Place the chickpeas and vegetables in the slow cooker.
Pour the coconut curry mixture over top.
Cook on high for 3-4 hours. Season with salt and pepper as needed. Serve with fresh lime juice.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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