This Slow Cooker Butternut Squash and Chickpea Curry is one of my most requested recipes and it's easy to see why. It is full of nutritious chickpeas and vegetables, really tasty, and very easy to make in the slow cooker. The perfect winter meal for busy families.
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You'll find a lot of slow cooker meals popping up on here. They are one of my favourite ways to make dinner with a big family. This vegan slow cooker chickpea curry is made at least once a month in our house as it is so easy to prepare in the morning and the ingredients are readily available at your local grocery store. Throughout the day as the curry cooks you can smell the delicious aroma wafting through the house and all I have to do is make some rice in the evening and it is ready to serve.
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This recipe is really versatile and works for everyone in the family. For the baby I just mash the sauce and veg and serve it with rice, and when he was younger I would blitz it smooth for him. You can add as much or as little spice as you want - the curry paste just adds flavour really so if you want some spice add some fresh chillis - my husband always adds a heap to his serving!
If you don't have a slow cooker I'd highly recommend getting one. They don't have to be expensive - here is a relatively cheap one from Amazon (affiliate link) that will do the job. I use mine at least once a week, you can make all sorts of things in it, even bread (I must share the recipe for that later!).
I hope you enjoy this recipe for vegan slow cooker chickpea curry. It is made from mostly tinned and frozen ingredients so it is a great store cupboard make and is very cheap to make and filling to boot. What more could you want from a meal! It's the type of meal that leaves great leftovers, which can be eaten the next day or frozen for another day.
This slow cooker curry is...
- Cheap
- Nutritious
- Easy to make
- Delicious
- Versatile
Ingredients
- canned chickpeas (garbanzo beans) (drained)
- frozen butternut squash
- frozen sweet potato
- canned chopped tomatoes
- canned full-fat coconut milk
- curry paste
- salt and black pepper to taste
See the recipe card for full quantities.
You will want to use tinned chickpeas for this recipe. Although if you don't have tinned chickpeas you can soak dried chickpeas overnight and then use them the same.
Instructions
Add all of the ingredients into the slow cooker and stir to combine.
Cook on high for at least 6 hours or until the vegetables are cooked through.
Once it is cooked you can change the setting to warm until you are ready to serve.
Serve with rice and chapatti or naan.
📖 Recipe
Slow Cooker Butternut Squash and Chickpea Curry
- Total Time: 6 hours 10 minutes
- Yield: 6 1x
- Diet: Vegan
Description
This Slow Cooker Butternut Squash and Chickpea Curry is one of my most requested recipes and it's easy to see why. It is full of nutritious chickpeas and vegetables, really tasty, and very easy to make in the slow cooker. The perfect winter meal for busy families.
Ingredients
- 1 tin chickpeas (drained)
- 150 g frozen butternut squash
- 150 g frozen sweet potato
- 1 tin chopped tomatoes
- 1 tin coconut milk
- 2 tbsp curry paste
Instructions
- Add all of the ingredients into the slow cooker and stir
- Cook on high for at least 6 hours or until the vegetables are cooked through. Once it is cooked you can change the setting to warm until you are ready to serve.
- Serve with rice and chapatti or naan.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: slow cooker
- Cuisine: Indian
Nutrition
- Calories: 80
Variations
Don't be afraid to have a play with the ingredients here. Add extra vegetables as well as butternut squash and sweet potatoes or swap them for something different. You could try cauliflower, potato, green beans, red peppers, squash or aubergine. Just make sure that there is enough liquid to cover the vegetables - you can do this by adding more tinned tomatoes. If you add significantly more volume don't forget to increase the amount of curry paste or add some extra curry powder to keep the flavour strong.
This recipe is naturally vegan, dairy free, egg free, vegetarian and gluten free if you use gluten free curry paste. I use tinned and frozen ingredients because it means that there is no prep and it is really easy to throw in the slow cooker. You can of course add any vegetables that you like. Try...
- bell peppers
- carrots
- potato
- mushrooms
You can also add red lentils for an extra protein kick. Just make sure to adjust the volume of liquid accordingly, either by adding more chopped tomatoes or coconut milk or you could add vegetable stock / vegetable broth too.
If you are looking to cut down your calorie intake you can swap the coconut milk for light coconut milk - your curry will just be a little less creamy.
If you would like to add some spice try adding some warm spices such as more curry powder or garam masala. You could also add red chillis, chili powder or chilli flakes.
If you want to make your curry more creamy, add some coconut cream to the mix.
I hope you enjoy making this Slow Cooker Butternut Squash and Chickpea Curry recipe - it is one of my most asked for recipes on instagram. If you make it yourself please take a picture and tag me in it or use the hashtag #wemadethisvegan.
FAQs
How do I store this vegan curry?
This curry stores well in an airtight container in the fridge for up to 5 days. It also freezes really well which makes it a great recipe to add to a meal prep meal plan. Freeze in a freezer safe container for up to 3 months. Defrost overnight in the refrigerator and reheat in the microwave or saucepan.
What if I don't have a crock pot? Can I make this vegan curry in the oven?
Absolutely, just add all the ingredients into an ovenproof casserole dish and bake on a medium heat (about 180 degrees celsius) for an hour or until the vegetables are soft.
Can I make this curry in the instant pot?
Absolutely, I haven't tried it myself but I would guess 10 minutes at high pressure and another 10 minutes slow release.
How to serve Slow Cooker Butternut Squash and Chickpea Curry
I serve this with white basmati rice, a chapati or naan and some poppadoms and mango chutney. You can garnish it with some fresh cilantro / coriander if you are serving this as a dinner party meal or when you have guests for dinner. If you want a more wholesome and filling meal swap the white rice for brown rice and skip the poppadoms, just bear in mind that brown basmati rice takes longer to cook so opt for white rice if you have less time. Jasmine rice, cauliflower rice or mixed grain rice also works really well.
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Don't forget to check out my other vegan slow cooker recipes...
Slow Cooker Black Beans and Rice
Chickpea and Lentil Vegan Slow Cooker Stew
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