This curry is one of my staple winter meals, it's so tasty and super easy too! I love that you can add whatever veggies you have in the fridge and turn it into a nourishing meal.
Chickpeas are a great vegetarian source of plant based protein. Regardless if you follow a vegetarian diet or not I think it is important to include 1-2 meat-less meals into your diet each week. However, you can totally turn this into a non-vegetarian meal by adding your favourite animal protein source. I have made this curry before using chicken thighs and it was amazing!
- Substitute the broccoli and peas for any of your favourite vegetables. Eggplant, cauliflower and brussel sprouts are also delicious in this curry.
- I love using a slow cooker for this recipe as it make it super easy (and the house smells amazing!). However if you don't have a slow cooker, use an oven proof dish and bake for 60-90 minutes.
Slow Cooker Vegetarian Curry
- 1 tin of chopped tomatoes
- 1 tin of coconut milk or cream
- 2 large garlic cloves, crushed
- 3cm slice fresh ginger, finely chopped (about 2 tsp)
- 2 Tbsp curry powder
- 1 heaped Tbsp miso paste
- 1/2 a small buttercup pumpkin, chopped into bite-sized pieces
- 1 whole large broccoli, chopped into bite-sized pieces
- 1 tin of chickpeas, drained and rinsed
- 1/2 cup frozen peas, defrosted
- 1/2 tsp Himalayan salt to season - add more if necessary
- Quinoa or brown rice to serve (optional)
- Add the tinned tomatoes, coconut milk/cream, garlic, ginger, curry powder and miso paste to the slow cooker. Mix to combine.
- Mix in the pumpkin, broccoli and chickpeas.
- Cook on high for 4 hours or on low for 8 hours.
- Half an hour before serving mix through the peas and season with salt.
- Serve with quinoa or brown rice as an option.
Join Our Community
Join 9k incredible ladies in our private Facebook Group and receive your copy of our FREE 7 Day Mind & Body Experience eBook. By signing up, you'll also receive a weekly e-mail with new delicious recipes and healthy tips.