Crockpot Vegetable Curry with Chickpeas
Ingredients
- For the Curry:
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 2 medium carrots, sliced
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 small eggplant, cubed (optional)
- 1 cup cauliflower florets
- 1 medium potato, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder (mild or medium, to taste)
- 1 tsp ground cumin
- ½ tsp turmeric powder
- ½ tsp chili flakes (optional for heat)
- 1 can (14 oz / 400 ml) coconut milk
- 1 can (14 oz / 400 g) diced tomatoes
- ½ cup vegetable broth (or water)
- Salt and pepper, to taste
- Juice of ½ lime (for finishing)
- For Garnish:
- Fresh cilantro leaves, chopped
- Cooked rice or naan bread, for serving
Instructions
- Step 1: Prepare the Ingredients : Wash, peel, and chop all the vegetables into bite-sized pieces. Rinse and drain chickpeas. Mince garlic and grate fresh ginger.
- Step 2: Add to the Crockpot : Place the chickpeas, onion, garlic, ginger, carrots, bell pepper, zucchini, cauliflower, and potato into the slow cooker. Add curry powder, cumin, turmeric, chili flakes, diced tomatoes, coconut milk, and vegetable broth. Stir well to combine all the ingredients evenly.
- Step 3: Slow Cook the Curry : Cover with the lid and cook on low for 6 hours or high for 3 hours until vegetables are tender. Stir occasionally if possible (optional but helps flavors blend).
- Step 4: Finish u0026 Adjust : Once cooked, stir in lime juice and adjust salt and pepper to taste. If the curry seems too thick, add a splash of water or coconut milk.
- Step 5: Serve : Serve the curry warm over steamed rice or with naan bread. Garnish with fresh cilantro and a wedge of lime.