Vegan Chickpea Curry {Slow Cooker} - Easy Dinner Recipe (2024)

Published: Apr 6, 2020 · Modified: Dec 19, 2023 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 51 Comments

Jump to Recipe Print Recipe Rate this Recipe

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 2 Weight Watchers Freestyle SP

Vegan Chickpea Curry is not just for those follow a plant-based diet. While I prepare my share of chicken and seafood recipes, this meatless curry has been one of my favorite crockpot recipes for years!

The apple in the sautéed base for this curry comes straight from my mum’s years growing up in Jamaica. She learned to make curry at her Jamaican grandmother’s elbow and apple was always part of the ingredients list.

I used some of the same flavors as in my mum’s chicken curry, but simplified the process by tossing everything into the slow cooker after sauteeing some onions, ginger and garlic with mild curry paste.

This version stars sweet potatoes, cauliflower and chickpeas, rather than chicken and regular potatoes, making it the perfect candidate for any plant-based meal.

WHAT YOU NEED FOR THIS VEGAN CHICKPEA CURRY RECIPE:

These are the main components need for this recipe (affiliate links included)…

Curry paste: For years, my mum has used Patak’s curry paste, so that’s what I stick with. It’s available in my grocery stores and online, and it’s available in both mild and hot versions.
Coconut milk: Just ½ cup of lite coconut milk is all that’s needed to add just the right amount of creaminess. Shake the can well before opening and add the coconut milk after the cooking time is up.
Canned tomatoes: I use one can of petite diced tomatoes, including the juice. Canned whole tomatoes would also work – just be sure to chop them. Alternatively, substitute 1 ¾ cups chopped fresh tomatoes, including any juice that run out while chopping.
Chickpeas: I keep canned chickpeas on hand for easy soups, stews and curries. Drain and rinse before adding to the curry.
Vegetables: Cauliflower, sweet potato and spinach. Cut the cauliflower into small florets and the sweet potato into ¾-inch diced pieces. The spinach leaves are added at the end of cooking.
Aromatics: Onion, ginger, apple (yep, you read that right) and garlic are sauteed and function as the base of this curry.

Jump to Recipe Print Recipe Rate this Recipe

Is this slow cooker vegetable curry healthy?

This vegan chickpea curry is packed with nutrients. Let’s start with the vegetables. Sweet potatoes are a fantastic source of fiber, vitamins and minerals. Most notably, it is rich in Vitamin A, with one cup providing about 700% of the Recommended Daily Allowance (see USDA nutrition facts)

Cauliflower is a good source of folate and Vitamin C. Like other cruciferous vegetables, it is also a good source of fiber (see Mayo Clinic Healthy System facts).

Chickpeas are rich in protein, folate, fiber, iron and phosphorous. According to Harvard School of Public Health, chickpeas – “when eaten as part of a balance plant-rich diet, may help prevent the development of various chronic
diseases”.

How long does vegan coconut curry stay good?

If covered properly and refrigerated, the curry should stay good for 4 to 5 days.

Can you freeze chickpea curry?

Yes, you can! However, I suggest leaving out the spinach if you are freezing the curry. Once cooked, allow the curry to cool, then transfer to resealable freezer bags or airtight glass containers (like these ones – affiliate link). Freeze for up to 2 to 3 months.

Remove the curry from the freezer and allow it to defrost in the fridge. Gently reheat it on the stovetop, stir in the spinach and serve.

Other healthy crockpot recipes

Crockpot Spiced Chickpea Stew

Vegetable Barley Soup

Printable Recipe

Vegan Chickpea Curry Recipe {Slow Cooker}

4.75 from 32 votes

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

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This post was originally published on February 3, 2014 and updated on April 6, 2020.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.