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!
Calories: 518kcal
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
Nutrition Facts
Slow Cooker Coconut Chickpea Curry
Amount Per Serving (1 portion)
Calories 518
Calories from Fat 293
% Daily Value*
Fat 32.6g50%
Saturated Fat 21.6g108%
Cholesterol 0mg0%
Sodium 383mg16%
Potassium 1068mg31%
Carbohydrates 51g17%
Fiber 14.2g57%
Sugar 9.5g11%
Protein 11.8g24%
Calcium 84mg8%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
🖨 Recipe printed from www.easycheesyvegetarian.com
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