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Slow-Cooked Vegetable and Chickpea Curry

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For those on a vegetarian diet, cooking with chickpeas is an excellent way to consume protein, fiber and several key minerals and vitamins. Chickpeas are also a delicious and satisfying way to get all of the important nutrients you need.

Though it has origins in the Middle East and throughout the Mediterranean, you don't need to travel across the globe to enjoy the bright, earthy and aromatic colors and flavors of curry. With the right spices and the Crock-Pot® 6-Quart Slow Cooker with Stovetop-Safe Cooking Pot, you can prepare mouth-watering curry right in your own kitchen. Thick and zesty, curry bursting with vegetables and poured over a bed of rice makes for a hearty dish any night of the week.

Vegetable and Chickpea Curry
The recipe for this flavorful vegetable and chickpea curry is rich and satisfying, bursting with the perfect balance of sweet, creamy and spice.


  • 1 tablespoon olive oil
  • 1 1/2 cups onion, chopped
  • 1 cup carrot, sliced
  • 1 tablespoon curry powder
  • 1 teaspoon brown sugar
  • 1 teaspoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 serrano chile, seeded and minced
  • 3 cups cooked chickpeas 
  • 1 1/2 cups sweet potato, peeled and chopped
  • 1 cup green bell pepper, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 1 can diced tomatoes, undrained
  • 1 can vegetable broth
  • 3 cups fresh baby spinach
  • 1 cup light coconut milk
  • 6 lemon wedges.
If you prefer a thicker curry, opt for heavy cream instead of coconut milk.If you prefer a thicker curry, opt for heavy cream instead of coconut milk.


  1. Heat onion and carrot with oil in stovetop-safe DuraCeramic™ cooking pot over medium heat for 5 minutes, covered. 
  2. When vegetables are tender, add curry powder, sugar, ginger, garlic and chile and cook for another minute while stirring.
  3. Bring stovetop-safe DuraCeramic™ cooking pot back to your slow cooker.
  4. Stir in chickpeas, sweet potatoes, green pepper, salt, pepper, ground red pepper, diced tomatoes and vegetable broth.
  5. Cover and cook on high for 6 hours, or until vegetables are tender.
  6. Add in spinach and coconut milk, stirring well until spinach wilts.
  7. Serve with lemon wedges and white rice, if desired. Enjoy!

Bonus Tip: If you prefer very rich curry, opt for heavy cream instead of coconut milk. Or, if you like the coconut flavor but still want a thicker curry, use 1/2 cup of coconut milk and 1/2 cup of heavy cream.

Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that calls for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.


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