Aromatic Indian spices mingle with chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Serve over quick-cooking couscous.

Vegetable and Chickpea Curry

olive oil

onion

carrot

curry powder

brown sugar

ginger

garlic cloves,

serrano chile,

chickpeas (garbanzo beans)

potato

green bell pepper

(1-inch) cut green beans

salt

black pepper

red pepper

(14.5-ounce) can diced tomatoes, undrained

vegetable broth

baby spinach

coconut milk

lemon

Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.


Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.


I reviewed this when it was first published and I'm still making it 12 years later, which should say something. For the two of us, I halve the recipe but use all the spices indicated and generally use a poblano or anaheim pepper instead of the bell. I cook it for about 40 minutes on the stovetop the night before, then let the flavors meld overnight. Great with white basmati rice, yogurt/cucumber raita, and a dollop of an Indian pickle like Patak's eggplant relish.

Excellent recipe. I use sweet potato instead of white potato as it's healthier. I also add an extra 1tsp of curry powder and use babas curry powder for a more authentic taste. I will often throw in extra vege depending on what I have on hand to use up. Love this recipe and make it frequently. Excellent for winter lunches for work.

I made this on the stovetop with a few modifications and it turned out fantastic! I did not have green pepper or beans, and I also didn't have green peas or I might have added those as well. I took the suggestion from another reviewer to use a sweet potato instead of adding brown sugar, and that was perfect! I also more than doubled the spices -- I really like curry! I did not have coconut milk (oops) so instead I used coconut oil and a mixture of plain yogurt and milk (turns out I should not have used milk but all yogurt instead, because I had to thicken the mixture later on with cornstarch). Overall I would definitely make this again with these modifications!

This is a very mild curry but the tastes blend nicely.  We served this as a single-dish meal complemented with rice.  Both my wife and I thought it was much better than the normal cooking light meatless dishes.  We enjoyed it for dinner and actually ate all the leftovers over the next couple of days.

The squeeze of lemon transforms this dish from ordinary to extraordinary.

I've made this recipe several times. It's delicious.  I've done it in my slow cooker and on the stovetop.  I prefer the slow cooker. Also, I use a poblano pepper instead of green bell pepper and use a couple of shakes of pepper flakes instead of cayenne. After you make it once, you can know how to adjust for the amount of heat you like. Serve with a large dollop of yogurt!  Yum!

I, like others used more spices than the recipe calls for and substituted cauliflower for the potatoes and then left it in the crockpot on low for 8 hours. It was really good, not too mushy and had good flavor. I'll definitely make it again.

Like all, I doubled the spices. Also, I decided to use the sweet potato. I highly recommend if you do, leave out the brown sugar!!! It's a little too sweet for my taste. Didn't have the lemons -- going to squeeze those into tonight's leftovers and I am sure that will help.

Very good.  Was concerned that curry may come through to strong, but not so.  The Serrano pepper is a great addition ( I have enough Serrano peppers now to last a long time).  We didn't have the baby spinach, used slightly larger leaves and it was great.  A pleasant surprise.  My wife is not a big meat person, but I enjoy, so I grilled some smoked sausage and added to my portion.  Something to consider.  Corn muffins on the side and we enjoyed.

Wonderful! The flavors, the fresh ingredients ( though I used canned beans for convenience), the colors and the nutrition stats all combined to make a great vegetarian meal.  Thanks to other reviewers, I doubled the spices (and used some garam masala) so the dish was flavorful without being overwhelming.  However, the recipe is very flexible so it would be easy to accommodate many tastes. The squeeze of fresh lemon at serving was a great touch. I made this on the stove so I could control the doneness of the vegetables ( we HATE mushy vegetables!) I used the whole can of coconut milk, and doubled the spices, otherwise I made the recipe as written. This made an ample amount, and we are looking forward to the leftovers. I highly recommend this dish.

This dish is excellent!!!!  I tripled the spices like other reviewers suggested.  The flavor burst in my mouth.  I also used freshly ground spices.

This was a great recipe, but I modified it a bit because I love spicy food. Per a past suggestion, I doubled the brown sugar. I used canned chick peas. To add an extra kick, I used two serrano chiles, a hot curry powder, and a generous amount of cayenne pepper. Lots of flavor!

This was outstanding. I cooked it in a pot on the stove for 2 hours on low-med heat and it came out perfect. I used sweet potatoes, too, and got great results.

I think this recipe is wonderful! I served over rice and it was very filling. The recipe makes probably 10 servings, not the 6 listed.

I made a few adjustments to the recipe as follows: cinnamon in place of ginger, canned chickpeas over freshly cooked, and red pepper flakes rather than red ground pepper.

Wanted more intense spices so I addded more curry powder, a teaspoon of cumin, a teaspoon of tumeric and a tablespoon of mustard seeds. Also thought an extra teaspoon of brown sugar was needed to counter the bitterness of adding undrained tomatoes. I used canned chick peas. The curry was delicious.

This is an awesome quick, healthy recipe. I do add several times the amount of curry powder to it - I use almost a whole bottle. Also use a lot of cayenne - we like spicy food. I also add several times the amount of spinach. If you play with the spices, it isn't bland at all as some reviewers have said. Also, I like the veggies to meld together, so I cook it for about 10 hours, sometimes 12, but you should definitely cook it less if you don't care for mushy veggies. I have to admit that I made it with regular coconut milk once because that is all I had and it was even better. Swapping out the potatoes for sweet potatoes is another good option. I wouldn't serve it to company, but this is a great mid-week recipe and makes excellent leftovers.

Very good! We all enjoyed it. I doubled the spices and it was *almost* enough, so I think as written it would be much too bland. I served this over quinoa with whole wheat pita.

Totally amazing! Everyone in my family loved it, even our "picky eater." We used a pressure cooker instead of a slow cooker. (Six minutes once it reached full pressure). Omitted the potatoes, just because we didn't have any. Also doubled the tomatoes (crushed rather than diced) because that's the size can we had, and therefore omitted the broth. Finally, used a jalepeno instead of serrano - again, this was what was on hand. The whole thing was perfect! Clearly this is a recipe that can handle some substitutions/changes and still be great. This one's a keeper.

I sautéed my onions, etc. and put everything in the crock, subbed sweet potatoes for white because I had some, added an asian eggplant. Then I read the reviews... opened the lid and dumped in more curry powder, turmeric, and a second Serrano chile. At one point I had a taste and added about 1 Tablespoon brown sugar to curb the edgy, raw taste of the spices. I noticed about 4 hours in to cooking time that the veggies were very near done, so I turned the crock down to low. An hour later the sweet potatoes were looking awfully soft and the eggplant was mush so I turned the crock off. Added the spinach and half the can of coconut milk stirred, tasted, added the second half of the coconut milk. It was missing some depth of flavor so a few dashes of fish sauce were slipped in. Better, a few more dashes might of been appropriate. The dish was more visually appealing after adding the spinach and coconut milk. It tasted fine, but I doubt I'll make it again.

I doubled this recipe for a crowd of 10 and had plenty of leftovers. Used chicken stock because that's what was on hand. Add cilantro garnish which was yummy. Added extra curry, could have used more. I prepped all the veggies and tossed in fridge the night before. I think this helped marinate the flavors. I also didnt seed the serranos, kept some heat. It still was missing a little flavor so I added some Sirachrya on my plate.

This was a great crock pot recipe.  Good flavor.  If you like things hotter, I would recommend using a hotter curry powder.  We served this with cooked quinoa, which helped absorb the extra sauce.  I think next time I would add some more non-starchy veggies (mushrooms, kale, etc.) just to give it a rounder assortment of veggies and different textures.

i made this for dinner tonight and it was delicious!!!  after reading some of the other reviews, i did add more spice than what the recipe called for, esp. the curry and pepper.  i did also add some paprika.  i simmered in the crock pot on low for the entire day and my veggies did not get mushy at all.  instead of using the vegatable stock, i opted for some chicken stock and it was awesome.  i think that next time i might even do some chicken in it!  This recipe is great and tweak it to how hot or mild you like it.  you can also add whatever veggies you like too, i would use hardy ones so that they hold up to be cooked for so long.  Great basic recipe and i will defenetly be making this again!

This was delicious!  I just simmered it on the stove top for a total of about 45 minutes, rather than using a slow-cooker, so I had no problem with overcooked veggies.  I used quite a bit more curry powder than called for and threw in about a tablespoon of chili garlic sauce in lieu of the hot pepper.  I served it over quinoa.  It was easy to make and the smell as it was cooking was fantastic!

This was sooooo yummy!!  The only thing I changed was a white potato for a sweet potato!  I served it on a bed on brown rice.  Great winter meal and my one year old even liked it!  Yummy:)

we really enjoyed this recipe.  you can easily switch up the vegetables, use frozen or canned, etc.  next time i will use more curry powder - I always find that the flavor never comes through as strongly as the smell!

This is an amazing recipe. I can sort of understand some reviewers complaining it was bland, but like any recipe, you add spices, salt and pepper to your own taste.  I doubled the curry and added a tablespoon of paprika while cooking. I cooked it on high for 4.5 hours - just "know" your crock pot and how it cooks to gauge timing. 

I served the dish on couscous (as included in the recipe) and topped it with a dollop of light sour cream, cilantro and squeezed the lemon wedge over it just before digging in. 

I thought it was awesome...and even better as leftovers.

I agree with other users, I don't think it is "worthy of a special occasion", but its a good recipe. I made mine spicier by adding two jalapenos and about a tsp of cayenne.. it was very spicy. Should definitely be served with couscous or quinoa. I don't know if I will try to make it again.

Wanting to err on the side of too spicy rather than bland, I tripled the curry powder, garlic, red pepper, and ginger; doubled the pepper; then added 1 tablespoon garam marsala. This turned out to be an excellent level of spice for my family (who scorn a pansy curry). I substituted sweet potatoes for the baking potatoes and loved that flavor and visual appeal. Served on brown rice with a dollop of greek yogurt and cilantro.

I"m moving at the end of the week and was looking for a recipe that would help me clean out my pantry and refrigerator.  This fit the bill!  Like another reviewer said, this is a good recipe, but not spectacular.  I think you could substitute in a lot of ingredients - squash, sweet potato, different bell peppers, different kinds beans. I am not sure if I would make it again.

This recipe was just okay- I ended up cooking it on low for 12 hours (set it before I left for work).  I didn't really feel it had a great flavor and seemed overall bland.

Woah, this is seriously good....no meat needed, absolutely satisfying and delicious.  I did mine on the stove and used sweet potatoes and kale instead of regular potato and spinach.  Doubled the curry and added some extra serrano chili.  Served over couscous.

I substituted sweet potato for the white and didn't use spinach (because I didn't have any!).  This is a great recipe, tasty and easy to make.  Will make again for sure.  Great for lunch on its own or with fish or chicken on the side.

Good recipe, not great..not a ton of flavor. I doubled the amount of curry, used 2 serrano chiles, and doubled the red pepper - still not enough flavor/spice for my liking so I added some sriracha before serving, which did the trick. I accidentally put the coconut milk in at the beginning, but that was fine. I cooked mine on high for 3.5 hrs and it was definitely done (even though I increased the amount of veggies). LOTS of leftovers!

I'm not sure this is "worthy of a special occasion," but it is a good weeknight staple. I will make it again. I skipped the oil in the beginning and just used cooking spray. I added equal parts garam masala spice to the recipe, and doubled the amount of spice overall, and that seemed about right to me. I know some other reviewers said it was bland, so I wanted to kick it up, and it was tasty. The garam masala made it a bit sweeter, and more complex, I think, which was good. I used a jalapeno instead of the called-for pepper, which was fine, and I used the entire can of coconut milk (because the recipe calls for 1 cup, which leaves about 1/2 cup left in the can, and what are you going to do with that?). This was good in the recipe, to me. Served over brown rice. Topped with sumac (a tangy spice). Excellent for weeknight!

I thought this dish turned out good, not great. It just needed a little something more. Perhaps regular coconut milk, more ginger, and some more spices. I doubled the curry, but still wasn't enough.

Wonderful recipe!  I agree with other reviewers- definitely double or triple the amount of curry! I served over brown rice.

This is a great slow cooker meal.  It was the first time I've ever tried using curry and the results were outstanding. It's a beautiful dish with all the brightly colored vegetables.  Even my 9 month old enjoyed some of the softer veggies.  I think this recipe is pretty much foolproof.

This recipe got mixed reviews from my family.  I liked it, my husband said it was OK, and my five year old didn't like it.  I cooked it on low instead of high for 6 hours.  Perfect texture of the vegetables.  It was easy to make and the left overs were better than the first time I served it, but I won't make it again because I am out numbered. I'd say its worth trying...

I thought this was very good and will be making it again often.  I loved the flavors.  I used more baby spinach but otherwise followed the recipe.

Not sure what I missed...followed the recipe exactly.  It was just O.K....nothing I'd make again.  Ended up throwing the whole thing away.  Such a waste.

This immediately became a bi-weekly standard. It provides 3 meals for the two of us and as my husband is not crazy about chickpeas, I alternate between using them and using large white beans like Canellini. Either way, this is easy and so delicious. I prepare it over rice with cilantro. Because vegetarian and in the slow cooker, this would be a great potluck meal as well.

I love this recipe. My husband always asks me to put meat in it but I don't want to try. It's delicious the way it is.

Excellent recipe.  I did not use spinach.  I used kale instead.  I did not add green beans.  My family loves it.  My husband and I usually take leftovers to work the next day, after sitting overnight in the fridge this is excellent.

I love this!  I accidentally put too much coconut milk but it was still great.

I was skeptical because I love Indian Food but can never seem to find the right recipe.  Meaning, that I like recipes with ingredients that i don't have to go to a specialty store for.  Well, O MY was I surprised.  This was excellent!  I loved it!  And I am a meat eater.  But this dish is so filling!  I followed the recipe to the letter except I used regular coconut milk and added a lot more baby spinach.  I served it with Basmati Rice.  I also added a little salt at the table and a squirt of lemon. So yummy!  I highly recommend it!

I made this in about an hour on the stovetop.  I followed the directions as far as cooking order and ingredients, but just sped everything up, eventually letting it simmer for about 45 minutes once everything was in.  I also substituted sweet potato and doubled (at least) all of the spices.  I also left out the spinach by accident and won't add it next time. We LOVED it - I think the stovetop/quick cooking kept the veggies from getting too mushy but still cooked long enough to really bring out the curry flavor.  I think it would not be as good when cooked for hours and hours.   I also think you could really put any veggies you want in there and it would still be delicious!

I didn't want to stop eating it! Delicious! I added a little cilantro at the end and a dollop of sour cream on each individual bowl.

This was delicious and fantastic!  Slow-cooker gem full of goodness and nutrition!  I used a hot curry and more than 1 Tbsp - because we LOVE curry.  I also subbed sweet potato for baking and highly recommend that substitution.  I couldn't find light coconut milk, so I'm sure mine had a richer taste - I will have to see if the swap is worth the savings in fat calories for future use.

A great midweek slowcooker meal!  Very substantial and filling.  Substituted sweet potato for the potato, and peas for the green beans; no chili pepper so I used a bit of bottled chili sauce.  Also, only had 1.5 cups of chick peas, so I tossed in 1.5 cups of prepared lentils.  We loved it!  So healthy, so tasty .. served over wholewheat couscous and topped with some fresh cilantro and lemon.

I really enjoyed this recipe! I used about twice the curry (I put another tablespoon tight into the slow cooker with everything else) and crushed red pepper though. I think I would add another serrano or maybe some cayenne pepper in the future.  (My boyfriend likes spicy food REALLY spicy!)  I made it for dinner last night and it was great for my friend who gave up meat for lent and my other friend who doesn't like a lot of things, especially more out of the ordinary foods, loved it too! I served it with whole wheat couscous and cornbread.  I definitely will be making this one again and maybe trying some more/different veggies in it!

Great flavor!  The lemon cuts down the spice a little, so you can chose not to use it if you want more spice.  It was still good, maybe better, the next day!  This recipe is a keeper for us!

We thought this was bland, but it is so healthy that I want to try it again.  I used red and yellow peppers in place of green, and frozen green beans in place of fresh (they were fine).  I cooked on low for 10 hours (while we were at work).  That was too long- even on low.  Next time I make this, I will TRIPLE the spices.  I think it needs it.

I tried this recipe because I'm always looking for vegetarian dishes that I can make in the slow cooker while I'm at work.  This one just didn't do it for me - the vegetables were overcooked and the spinach was slimy. It might do better on the stove, but I also found the flavors to be flat.  There was some nice heat but not much in the foreground.  I served with couscous.

My husband loved this dish! I cooked this dish on the stove with extra curry and red pepper (it came out hot-- yum!), will try it in the crock pot next time.  Definitely squirt the lemon on it  tableside -- it enhances the flavors. I may try substituting some cauliflower (my favorite) for the potato. I might also try adding indian cheese or firm tofu to make it super filling.

truly vile. every thing was completely mushy. the flavors did not blend well. i followed the recipe, to no avail. in a word, ick.

My husband and I love this dish and so do our vegetarian friends!  Fresh green beans are best but canned ones work fine too.  I used cooked chickpeas instead of canned and didn't need to adjust the salt.

We like this recipe very much.  I think six hours on high is too long; veggies get mushy.  Recipe is flexible in terms of veggie substitutions.

I made this for my vegan daughter, but the whole family loved it.  I did cook it overnight in the crockpot on the low setting, not on high. Canned chickpeas are definitely so much easier.  Served on coucous, and the non-vegans enjoyed the chopped cucumber/yogurt topping that is suggested in the cookbook.  I'm already working on a second batch today.  Will be making this often.

This is one of my favorites!  I highly recommend this recipe; and serve it with Spiced Basmati Pilaf.  Enjoy!

vegetable and chickpea curry

Servings: 3.5

Author : Robin Robertson

Ingredients

Instructions

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