Vegan Chickpea Curry {Slow Cooker} - Easy Dinner Recipe (2024)

Published: · Modified: by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 51 Comments

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This slow cooker vegan chickpea curry recipe has been a long-time favorite in our house. It’s packed with nutrients and flavor! Plus, it’s a breeze to make. 181 calories and 2 Weight Watchers Freestyle SP
Vegan Chickpea Curry {Slow Cooker} - Easy Dinner Recipe (1)

Vegan Chickpea Curry is not just for those follow a plant-based diet. While I prepare my share of chicken and seafood recipes, this meatless curry has been one of my favorite crockpot recipes for years!

The apple in the sautéed base for this curry comes straight from my mum’s years growing up in Jamaica. She learned to make curry at her Jamaican grandmother’s elbow and apple was always part of the ingredients list.

I used some of the same flavors as in my mum’s chicken curry, but simplified the process by tossing everything into the slow cooker after sauteeing some onions, ginger and garlic with mild curry paste.

This version stars sweet potatoes, cauliflower and chickpeas, rather than chicken and regular potatoes, making it the perfect candidate for any plant-based meal.

Vegan Chickpea Curry {Slow Cooker} - Easy Dinner Recipe (2)


These are the main components need for this recipe (affiliate links included)…

  • Curry paste: For years, my mum has used Patak’s curry paste, so that’s what I stick with. It’s available in my grocery stores and online, and it’s available in both mild and hot versions.
  • Coconut milk: Just ½ cup of lite coconut milk is all that’s needed to add just the right amount of creaminess. Shake the can well before opening and add the coconut milk after the cooking time is up.
  • Canned tomatoes: I use one can of petite diced tomatoes, including the juice. Canned whole tomatoes would also work – just be sure to chop them. Alternatively, substitute 1 ¾ cups chopped fresh tomatoes, including any juice that run out while chopping.
  • Chickpeas: I keep canned chickpeas on hand for easy soups, stews and curries. Drain and rinse before adding to the curry.
  • Vegetables: Cauliflower, sweet potato and spinach. Cut the cauliflower into small florets and the sweet potato into ¾-inch diced pieces. The spinach leaves are added at the end of cooking.
  • Aromatics: Onion, ginger, apple (yep, you read that right) and garlic are sauteed and function as the base of this curry.

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Is this slow cooker vegetable curry healthy?

This vegan chickpea curry is packed with nutrients. Let’s start with the vegetables. Sweet potatoes are a fantastic source of fiber, vitamins and minerals. Most notably, it is rich in Vitamin A, with one cup providing about 700% of the Recommended Daily Allowance (see USDA nutrition facts)

Cauliflower is a good source of folate and Vitamin C. Like other cruciferous vegetables, it is also a good source of fiber (see Mayo Clinic Healthy System facts).

Chickpeas are rich in protein, folate, fiber, iron and phosphorous. According to Harvard School of Public Health, chickpeas – “when eaten as part of a balance plant-rich diet, may help prevent the development of various chronic

And let’s not forget the spinach, which is mixed into the curry after cooking. It’s a good source of Vitamins A and K, folate and potassium (source: Harvard Health Publishing).

All in all, a great mixture of nutrients – all in one bowl.

Vegan Chickpea Curry {Slow Cooker} - Easy Dinner Recipe (3)

How long does vegan coconut curry stay good?

If covered properly and refrigerated, the curry should stay good for 4 to 5 days.

Can you freeze chickpea curry?

Yes, you can! However, I suggest leaving out the spinach if you are freezing the curry. Once cooked, allow the curry to cool, then transfer to resealable freezer bags or airtight glass containers (like these ones – affiliate link). Freeze for up to 2 to 3 months.

Remove the curry from the freezer and allow it to defrost in the fridge. Gently reheat it on the stovetop, stir in the spinach and serve.

Vegan Chickpea Curry {Slow Cooker} - Easy Dinner Recipe (4)

Other healthy crockpot recipes

Crockpot Spiced Chickpea Stew

Vegetable Barley Soup

Printable Recipe

Vegan Chickpea Curry {Slow Cooker} - Easy Dinner Recipe (5)

Vegan Chickpea Curry Recipe {Slow Cooker}

This slow cooker vegan chickpea curry recipe has been a long-time favorite in our house. It’s packed with nutrients and flavor! Plus, it’s a breeze to make. 181 calories and 2Weight Watchers Freestyle SP

4.75 from 32 votes

Print Pin Rate

Course: Entrees

Cuisine: Indian

Keyword: Crockpot, Gluten Free, Slow Cooker, Vegan, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 6 hours hours 15 minutes minutes

Total Time: 6 hours hours 30 minutes minutes

Servings: 8 Servings

Calories: 181.2kcal

Author: Dara Michalski | Cookin' Canuck



  • Heat the canola oil in a large nonstick skillet set over medium heat. Add the onion, apple and ginger, and cook until they are tender, 7 to 8 minutes.

  • Add the garlic and cook for 30 seconds. Stir in the curry paste and cook, stirring, for 3 minutes.

  • Transfer the onion mixture to a slow cooker.

  • Add the sweet potato, cauliflower, chickpeas, diced tomatoes and vegetable broth to the slow cooker.

  • Cook on HIGH for 6 hours, or until the vegetables are tender.

  • Stir in the coconut milk and spinach, and heat. Serve.


Weight Watchers Points: 2 (Blue - Freestyle SmartPoints), 6 (Green), 1 (Purple)


Serving: 1cup | Calories: 181.2kcal | Carbohydrates: 31.6g | Protein: 6.1g | Fat: 5.1g | Saturated Fat: 1g | Sodium: 461.9mg | Fiber: 7.5g | Sugar: 6.6g

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This post was originally published on February 3, 2014 and updated on April 6, 2020.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to and affiliated sites.

Vegan Chickpea Curry {Slow Cooker} - Easy Dinner Recipe (6)

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Reader Interactions


    Leave a Comment

  1. Christine

    Vegan Chickpea Curry {Slow Cooker} - Easy Dinner Recipe (11)
    Thank you for adding the WW points . In the slow cooker now!


    • Dara

      I hope you enjoyed it!


  2. Frances

    Vegan Chickpea Curry {Slow Cooker} - Easy Dinner Recipe (12)
    Making this again right now with a few different veggies ( butternut carrots and cauliflower but am sure it will be just as good.) Thank you
    Really like the ease of slow cooker.


  3. Kath Greaves

    Vegan Chickpea Curry {Slow Cooker} - Easy Dinner Recipe (13)
    Awesome curry. Lovely flavours. Enjoyed equally by the vegetarians and meat eaters here. Thanks for sharing.


    • Dara

      That's wonderful to hear! Thank you for letting me know.


  4. Lindsay

    Vegan Chickpea Curry {Slow Cooker} - Easy Dinner Recipe (14)
    This Recipe was absolutely delicious! I used dried chickepeas too and I just put them in the slow cooker. Everything came out PERFECT!!! I want to say thank you for sharing this recipe! I served it over bean thread noodles , which made even more fabulous.


  5. Frances

    Vegan Chickpea Curry {Slow Cooker} - Easy Dinner Recipe (15)
    Just made this and I am thrilled with the results. A friend was visiting and she had to have the recipe and I told her about all your amazing recipes. I didn't have the curry sauce mentioned but have since gotten some for next time. That said, It still came out with great results using a Moosewood Restaurant Curry recipe that listed out the herbs--Fennel seed, cumin, cinnamon, turmeric, curry powder, coriander, cardamon etc. Added those and a local product called Danka's cury sauce-put in a couple of tablespoons of that as I was not sure how "hot" it would be. We loved it and it will be a regular recipe. No need to look further for a veggie curry. Liked the slow cooker method too. Perfect in our opinion.


  6. Rebecca

    Vegan Chickpea Curry {Slow Cooker} - Easy Dinner Recipe (16)
    Made this yesterday and it's DELICIOUS! For the veggies I used subbed butternut squash, broccoli, and swiss chard as per personal preference. Used just 2 Tbsp of curry paste, plenty spicy for me 😀 and regular milk in place of coconut. I got home from the grocery store and realized I forgot to buy onions, so sad 🙁 but this still tasted great without one. Cooked overnight in slow cooker while I slept, so I set it at low for 8 hrs. Will definitely be making this again, thanks for the recipe!


  7. Sunshine Stouffer

    Hi! I love curries, vegetables, and crockpots! I have a couple questions.
    1. Is that curry paste you recommend vegan? I know many are not for some reason.
    2. If I cannot find it, I do know there is premade green curry paste, and red curry paste in my store, (I don't know if there are others, like yellow).... is there a color you would recommend (it's cool if not)?
    3. Would full fat coconut milk work just as well? If it's just a matter of healthiness, I don't mind and often prefer healthy fats, but if you think it would mess up the taste, well... I've never tried lite coconut milk before, so there's always a good time for a first!

    Thanks! Can't wait to try it. 🙂 I'm even printing it out.


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Vegan Chickpea Curry {Slow Cooker} - Easy Dinner Recipe (2024)
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