Slow Cooker Chickpea Curry (vegan, gluten free)

A delicious, easy, & veggie filled weeknight dinner


Slow cooker meals are lovely for weeknights (especially on busy days) because they allow us to prepare a meal in the morning, and have dinner ready to go when we come home or finish our work day! I love this curry because it is filling, super simple to throw together, and made with warm & nourishing ingredients. I recommend serving it over a bed of brown or white rice, but it also works well with quinoa, couscous, or even on its own!


If you're looking for a healthy and easy recipe to liven up your weeknights, this one is for you!



Ingredients:


1 can chickpeas (look for non-BPA lining)

1 can coconut milk (look for non-BPA lining)

1 1/2 cups water

1 medium zucchini (chopped)

1/4 cup onion (diced)

2 gloves garlic (minced)

2 large carrots (chopped)

2-3 tbsp curry powder

Salt & pepper to taste


Step by step:

  1. Prepare all of your ingredients (wash and chop veggies, dice onion, mince garlic) and place them into your slow cooker

  2. Add in your can of coconut milk and water

  3. Stir together and cook on low heat for approximately 6 hours

  4. Once warm, serve and enjoy! (Keep leftovers in an airtight container for up to two days in the fridge and up to two months in freezer)

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