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Vegetable and Chickpea Curry

When you cook this Vegetable and Chickpea Curry, your house will be filled with aromatic Indian flavors.

We love curry and spicy food so we probably used about 3 tablespoons of curry powder. Decrease the amount if you are not used to spicy foods.

Also, not all curry powders are made equal - the curry powder you get from Indian or Asian grocery stores will probably be spicier than those from your regular grocery store.

Vegetable and Chickpea Curry



  1. Heat oil in the slow cooker pot or a large nonstick skillet over medium heat.
  2. Add onion and carrot; cover and cook 5 minutes or until tender.
  3. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.
  4. Stir in chickpeas and next 8 ingredients (through broth).
  5. Cover and cook on HIGH for 6 hours or until vegetables are tender.
  6. Add spinach and coconut milk; stir until spinach wilts.
  7. Serve with lemon wedges.