Chickpea Curry (Slow Cooker)
Family Favorite Chickpea Cauliflower Curry made in your Slow Cooker! It's creamy, and flavorful with just a hint of spicy!
Servings: 6
Calories: 325kcal
Ingredients
- 1 C. Chopped Carrots
- 4 C. Cauliflower Florets
- 1 C. Frozen Peas
- 1 Medium Onion Diced
- 2 14.oz. Cans Chickpeas drained/rinsed
- 4 Cloves Minced Garlic
- 2 ½ tsp. Yellow Curry Powder
- ½ tsp. Ground Coriander
- ¼ tsp. Crushed Red Pepper flakes
- 2 C. Vegetable Broth
- 1 14 oz Can Coconut Milk
- 1 tsp. Himalayan or Sea Salt
Add at the end of cooking:
- ¼ C. Finely Chopped Fresh Basil
Instructions
- Place all ingredients except the fresh basil into the slow cooker. Stir together.
- Cook in standard Slow Cooker for approx 4 hours on High (using a basic crock-pot low vs high options) or 6+ hours on LOW. (If using the Instant Pot slow-cooker function, cook for 4 hours.)
- If using an Instant Pot or other electric pressure cooker, choose Manual High Pressure and set for 3 minutes. Allow natural release for 10 minutes.
- Before serving remove 1 cup of mixture and mash with a fork. Return mashed portion to crockpot and add chopped fresh basil.
- Serve over a bed of rice and sprinkle with roasted cashews if desired.
- This IS soul food!
Nutrition
Serving: 1Cup | Calories: 325kcal | Carbohydrates: 31g | Protein: 10g | Fat: 19g | Saturated Fat: 15g | Sodium: 350mg | Potassium: 716mg | Fiber: 10g | Sugar: 5g | Vitamin A: 5990IU | Vitamin C: 40.9mg | Calcium: 94mg | Iron: 3.6mg