Vegetable and Chickpea Curry


Slow cooker recipes are the best. Chris likes them because he can prepare dinner in the morning before going to work. I’m amazed how you can throw things together in the pot, turn it on, and come back to a cooked meal. Well after three days of carnivorous eating in Dallas, I was really in the mood for something vegetarian for dinner. Chris found this awesome recipe from Cooking Light which is very versatile.

Chris used stuff we had on hand; it was a great way to clean out our freezer and fridge. I read in the reviews that some people added chicken which is a good idea for next time. The curry is pretty mild as is but, you can amp up the spice level if you want more heat. We had this with couscous but rice or quinoa would work just as well. 

If you decided to make this on a whim and don’t want to wait 6 hours to eat, I read that someone successfully made this on their stove top which is good to know! 

Vegetable and Chickpea Curry
Recipe adapted from Cooking Light
Serves 6 (1 1/3 cups vegetable mixture)


  • 1 teaspoon olive oil
  • 1 1/2 cups chopped onion
  • 1 cup (1/4-inch thick) slices carrot
  • 1 tablespoon curry powder
  • 1 teaspoon brown sugar
  • 1 teaspoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 (4-ounce) can diced chilies
  • 3 cups cooked chickpeas
  • 1 1/2 cups cubed squash
  • 1 cup diced green bell pepper
  • 1 cup green beans (we used frozen)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5-ounce) can diced tomatoes, not drained
  • 1 (14-ounce) can vegetable broth
  • 3 cups fresh spinach
  • 1 cup light coconut milk
  • lemon wedges

*Heat oil in a large nonstick skillet over medium heat. Add onions and carrots; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chilies; cook 1 minute, stirring constantly.
*Place onions mixture in slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on high for 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.


Note: If you are using fresh spinach, I would not add it in until you’re just about ready to serve since fresh spinach can tend to get mushy if overcooked. 

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