Monday, April 9, 2012

Slow Cooker Curried Vegetable and Chickpea Stew from The Kitchn

Slow Cooker Curried Vegetable and Chickpea Stew from The Kitchn featured on
A vegan vegetable and chickpea stew with just enough curry flavor.  (Photos from The Kitchn.)

Don't you agree that this Slow Cooker Curried Vegetable and Chickpea Stew from The Kitchn looks like a great Meatless Monday dish to make in the slow cooker?  This vegan stew is flavored with things like onions, garlic, curry powder, brown sugar, ginger, and jalapenos, and includes vegetables like potatoes, tomatoes, cauliflower, green pepper, and spinach to go with the chickpeas.  No worries though if you don't have exactly the ingredients listed in the recipe; this is a great clean-out-the-fridge dish. 

Ingredients for this CrockPot Recipe:
Olive oil, onion, potatoes, salt, curry powder, brown sugar, ginger, garlic, cayenne pepper, vegetable broth, chickpeas, green bell pepper, red bell pepper, cauliflower, tomatoes, black pepper, baby spinach, coconut milk.

I hope you enjoy trying this from-scratch slow cooker recipe!  Use this link to get the recipe for Slow Cooker Curried Vegetable and Chickpea Stew from The Kitchn.  (You can see all the recipes for vegan recipes in the slow cooker in the category for Slow Cooker Vegan Recipes.)

Rate this Recipe:
If you come back and leave a reaction (after you've tried the recipe), that feedback helps other readers to know which recipes they might like to try.  Thanks!

More Slow Cooker Recipes from Bloggers at The Kitchn:
Barbecue Shredded Chicken from The Kitchn
Cheesy Panade with Swiss Chard, Beans, and Sausage from The Kitchn
Coconut and Green Curry Pork from The Kitchn

Slow Cooker Curried Vegetable and Chickpea Stew from The Kitchn featured on

More Vegan Recipes in the Slow Cooker:
Vegan Chinese Barbecued Tofu and Vegetables from Fat Free Vegan Kitchen
Vegan Fiesta Baked Beans from 365 Days of Slow Cooking
Vegan Lentil Quinoa Taco Filling from Healthy Slow Cooking
Vegan Lentil Sloppy Joes from A Veggie Venture
Vegan Brown Rice Mexican Bowl with Black Beans, Bell Peppers, and Poblano-Avocado Salsa from Kalyn's Kitchen  


  1. Followed directions, explicitly, for cooking in oven, 350F for 2 hours. Thought it was a bit long but decided to trust the recipe. Ended up with mush. Very disappointed. Hate to be negative but wanted to make others aware.

  2. Sorry it did not work for you; I know it is frustrating when a recipe doesn't turn out. I think oven temperatures can vary quite a bit, and I notice the directions say "Two hours or until vegetables are tender." Wish you had tried it in the slow cooker.


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