Slow Cooker Curry Chickpeas and Vegetables

RECIPE Slow Cooker Curry Chickpeas and Vegetables by See Recipe

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. See Recipe

What you need:

3 cups canned chickpeas, drained and rinsed 2 tsp. olive oil 3 garlic cloves, minced 2 tbsp. fresh ginger, minced 1 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 zucchini, chopped 2 limes See Recipe

Step 1 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. See Recipe

Step 2 Add the curry powder (or paste) and cook for 30 seconds. See Recipe

Step 3 Stir in the vegetable broth and turn off heat. Stir in the coconut milk. See Recipe

Step 4 Place the chickpeas and vegetables in the slow cooker. See Recipe

Step 5 Pour the coconut curry mixture over top. See Recipe

Step 6 Cook on high for 3-4 hours. Season with salt and pepper as needed. Serve with fresh lime juice. See Recipe

We hope you enjoy this delicious Slow Cooker Curry Chickpeas and Vegetables recipe. See Recipe

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