Chickpea and vegetable curry

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in
Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

This curry is jam-packed full of veggies and the addition of coconut milk at the end really enriches its flavour.


  • 3 garlic cloves, crushed
  • 1 long red or green chilli, seeded and chopped
  • 2 tablespoons


Combine the garlic, chilli, curry paste, cumin, turmeric, tomatoes and stock in the slow cooker. Stir in the onion, carrot, sweet potato, cauliflower, broccoli, eggplant and chickpeas. Cover and cook on high for 2 hours, or until all the vegetables are tender.

Add the peas and stir through the coconut milk. Cover and cook for a further 10 minutes, or until the peas are just cooked.