This simple slow cooker vegetable and chickpea curry is an easy way to make a satisfying, flavourful meal with minimal hands-on prep.
The original Natural Health Kingdom recipe was designed for busy days: add the ingredients to the slow cooker, leave it to cook, then finish with coconut milk and serve with rice if you like.
The original recipe uses cauliflower, chickpeas, green beans, carrot, onion, vegetable broth, curry powder and coconut milk. We kept those ingredients and the basic method, but gave the recipe a clearer, modern structure.
At a glance
Prep time: About 10 minutes
Cook time: 6 hours on low or about 3 hours on high
Total time: About 6 hours 10 minutes on low
Serves: About 4
Ingredients
- 3 cups cauliflower florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 medium onion, chopped
- 1 cup green beans, fresh and chopped or frozen
- 1/2 cup chopped carrot
- 1 can (14 oz) low-sodium vegetable broth
- 3 tsp curry powder, or more depending on how spicy you like it
- 1 can (14 oz) coconut milk
- Optional: 4 cups cooked brown rice, for serving
How to make the curry
1. Add the vegetables and chickpeas
Place the cauliflower, chickpeas, onion, green beans and carrot in your slow cooker.
2. Add the broth and curry powder
Pour in the vegetable broth and add the curry powder.
Stir well to distribute the seasoning through the vegetables and chickpeas.
3. Slow cook
Cover and cook on the low setting for about 6 hours.
For a faster version, the original recipe also offers the option to cook on high for about 3 hours.
Cooking times can vary between slow cookers, so check that the vegetables are tender before serving.
4. Add the coconut milk
When the vegetables are cooked and you are ready to serve, stir in the coconut milk.
Heat through before serving.
5. Serve
Spoon the curry into bowls and serve on its own or over cooked brown rice.
Adjust the flavour
The original recipe suggests using 3 teaspoons of curry powder, with more added depending on how spicy you want the dish.
That makes this an easy recipe to adapt.
For a milder curry, start with the suggested amount.
For a stronger flavour, add a little more curry powder and taste before serving.
Fresh or frozen green beans?
Either works.
You can chop fresh green beans and add them directly to the slow cooker. Frozen green beans are a convenient alternative when you want to keep the recipe simple.
Can you make it ahead?
One of the attractions of a slow cooker meal is that most of the work is done before cooking begins.
You can prepare and measure the ingredients in advance, then refrigerate them appropriately until you are ready to cook.
Once cooked, cool leftovers promptly and refrigerate them in a covered container.
What to serve with it
The original recipe suggests serving it with cooked brown rice.
You could also serve the curry with another grain or simply enjoy it on its own, depending on how substantial you want the meal to be.
Why this recipe is worth keeping
This recipe has a lot going for it without needing exaggerated health claims.
It uses familiar ingredients, needs relatively little preparation and makes good use of a slow cooker.
The combination of vegetables and chickpeas gives the dish plenty of texture, while curry powder and coconut milk provide most of its character.
Sometimes the best recipes are the ones that make it easier to get a proper meal on the table.
The bottom line
This slow cooker vegetable and chickpea curry is a straightforward, flavourful meal you can prepare ahead and leave to cook while you get on with your day.
With cauliflower, chickpeas, green beans, carrot, onion, curry powder and coconut milk, it is colourful, comforting and easy to adapt.
Add the ingredients, let the slow cooker do the work, and come back to dinner.
Recipe Notes
This recipe is a modern presentation of the original Healthy Slow Cooker Vegetable and Chickpea Curry article on Natural Health Kingdom.
We retained the original ingredients and core cooking method. The wording, organisation and preparation notes have been clarified to make the recipe easier to follow.
The original article included an Amazon product link and a generic promotional closing section. I removed those elements because they don’t add useful information to the recipe.