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4.5 from 2 votes

Slow cooker coconut chickpea curry

This slow cooker coconut chickpea curry is the perfect low effort dinner - just add all the ingredients to the pot, and it will cook itself!
Prep Time10 mins
Cook Time4 hrs 30 mins
Course: Main meals
Cuisine: Indian
Servings: 4 people
Calories: 518kcal
Author: Becca Heyes

Ingredients

  • 1 medium aubergine (eggplant)
  • 2 medium carrots
  • 1 yellow pepper
  • 6 medium mushrooms
  • 3 cloves garlic, minced
  • 2 x 400g tins chickpeas, drained (480g, or ~ 2 1/2 cups, in total when drained)
  • 3 tbsp vegetarian curry paste (I used tikka paste)
  • 400 ml (~ 1 1/2 cups) tinned coconut milk
  • 1 vegetable stock cube, crumbled
  • Fresh coriander (cilantro), to serve (optional)

Instructions

  • Cut all the vegetables into bitesize pieces, and add to the slow cooker. Add all the remaining ingredients, and mix well.
  • Cook on high for around 4.5 hours, or until cooked to your liking. Garnish with fresh coriander (cilantro), if desired.

Nutrition

Serving: 1portion | Calories: 518kcal | Carbohydrates: 51g | Protein: 11.8g | Fat: 32.6g | Saturated Fat: 21.6g | Cholesterol: 0mg | Sodium: 383mg | Potassium: 1068mg | Fiber: 14.2g | Sugar: 9.5g | Calcium: 84mg | Iron: 5mg