Go Back
cooknblog24@gmail.com

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.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Calories: 270
Ingredients Method Notes

Ingredients
  

Main Curry Ingredients
  • Chickpeas – 1 cup cooked
  • Carrot – 1 chopped
  • Potato – 1 medium diced
  • Bell pepper – ½ cup diced
  • Onion – 1 medium chopped
  • Tomato – 1 chopped
  • Garlic – 1 tbsp minced
  • Ginger – 1 tsp grated
  • Coconut milk – 1 cup
  • Vegetable broth – 2 cups
Spices
  • Turmeric – ½ tsp
  • Cumin – ½ tsp
  • Garam masala – ½ tsp
  • Paprika – ½ tsp
  • Salt – ½ tsp
  • Pepper – ¼ tsp
Optional Add-ins
  • Spinach – 1 cup
  • Lemon juice – 1 tbsp

Method
 

  1. Add chickpeas, carrot, potato, bell pepper, onion, tomato, garlic, and ginger into the crockpot.
  2. Pour in coconut milk and vegetable broth.
  3. Add turmeric, cumin, garam masala, paprika, salt, and pepper.
  4. Stir everything lightly.
  5. Cook on LOW for 4 hours.
  6. Add spinach in the last 10 minutes.
  7. Stir in lemon juice before serving.
  8. Taste and adjust seasoning.
  9. 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.