Slow Cooker Vegetable Curry with Chickpeas
This nutrient-packed vegetable curry is the ultimate set-it-and-forget-it plant-based dinner. Featuring earthy chickpeas, crisp carrots, and vibrant green beans simmered in a velvety, aromatic coconut milk base, this dish captures the essence of a traditional Indian stovetop curry. With a warming blend of ginger, garlic, and garam masala, it is a convenient, luxurious, and satisfying meal perfect for busy weeknights.
- Prep Time: 15
- Cook Time: 360
- Total Time: 375
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Indian-Fusion
- Diet: Vegetarian
Ingredients
2 tablespoons avocado or olive oil
2 cups finely chopped white or yellow onion
3-4 cloves fresh garlic, minced
1 teaspoon grated fresh ginger
2 teaspoons sea salt
1 teaspoon ground turmeric
1 tablespoon garam masala
1/4 cup tomato paste
1 ½ cups carrots, peeled and chopped
2 cups fresh green beans, trimmed and sliced
14 ounces canned chickpeas, drained and rinsed
15 ounces canned fire-roasted diced tomatoes
14 ounces canned coconut milk
1 tablespoon honey (optional)
2 cups fresh baby spinach
Fresh cilantro for garnish
Instructions
Place the oil, onion, garlic, ginger, salt, turmeric, garam masala, and tomato paste into the slow cooker and stir to combine.
Add the carrots, green beans, chickpeas, fire-roasted tomatoes, and coconut milk.
Stir well until all ingredients are incorporated.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Stir in the fresh baby spinach during the final 5 minutes of cooking until wilted.
Serve warm, garnished with fresh cilantro.
Notes
Use full-fat coconut milk for optimal creaminess. This dish stores well in an airtight container for up to 4 days in the refrigerator.