Slow Cooker Vegan Chickpea Curry Recipe

Name: Slow Cooker Vegan Chickpea Curry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 14 g On1Y Basil Leaves; 200 g Cauliflower Florets; 200 g Orange Carrot (Gajar); 200 g Sambar Onion Peeled (Sambar Kanda); 250 g Freshcon Cooked Kabuli Chana (Chick Peas); 50 g Sakthi Curry Powder

Fusion cuisine

About this recipe

A hearty and flavorful vegan curry featuring chickpeas, cauliflower, and carrots, simmered in a rich coconut milk and curry broth. Perfect for a satisfying dinner solution.

Ingredients

14 g On1Y Basil Leaves
200 g Cauliflower Florets
200 g Orange Carrot (Gajar)
200 g Sambar Onion Peeled (Sambar Kanda)
250 g Freshcon Cooked Kabuli Chana (Chick Peas)
50 g Sakthi Curry Powder

Instructions

1. In a 3.5 or 4-quart slow cooker, combine 3 cups of cauliflower florets, 1 cup of cooked chickpeas, 1 cup of sliced carrots, and 1/2 cup of diced onion.
2. Stir in 2-3 teaspoons of curry powder and 1/4 cup of water until well mixed.
3. Cover the slow cooker and cook on the low-heat setting for 5-6 hours or on high-heat for 2.5 to 3 hours, until the vegetables are tender.
4. Stir in 1/4 cup of shredded fresh basil leaves. Allow the curry to heat through for 10 minutes.
5. Serve the curry over 2 cups of cooked quinoa in bowls for a complete and satisfying meal.