Veggie Curry Chickpea Crockpot Recipe
This veggie curry chickpea crockpot recipe basically babysits itself while you thrive elsewhere.
The spices warm your soul better than any blanket.
The chickpeas stay loyal and dependable.
The whole bowl turns creamy, cozy, and dramatic enough to feel fancy without requiring you to lift more than one elegant finger.
Veggie Curry Chickpea Crockpot Recipe
A rich, comforting vegan curry slow-cooked with chickpeas, vegetables, coconut milk, and bold spices for an effortless, nourishing dinner.
Ingredients
Method
- Add chickpeas, carrot, potato, bell pepper, onion, tomato, garlic, and ginger into the crockpot.
- Pour in coconut milk and vegetable broth.
- Add turmeric, cumin, garam masala, paprika, salt, and pepper.
- Stir everything lightly.
- Cook on LOW for 4 hours.
- Add spinach in the last 10 minutes.
- Stir in lemon juice before serving.
- Taste and adjust seasoning.
- Serve hot with rice or naan.
Notes
Nutritional Values (Per Serving)
- Calories: 270
- Total Fat: 11 g
- Saturated Fat: 5 g
- Carbohydrates: 33 g
- Fiber: 8 g
- Protein: 10 g
Vitamins & Minerals (Per Serving)
- Vitamin A: 28%
- Vitamin C: 20%
- Folate: 26%
- Iron: 22%
- Potassium: 15%
Additional Notes / Tips
- Add chili flakes for extra heat.
- Use sweet potato instead of regular potato for a sweeter curry.
- Add fresh coriander for brightness.
- Thickens naturally as it cools.
