Slow Cooker Vegan Chickpea Curry Recipe

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

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 114G Thai Taste Basil Leaves, 114G
• 500 G Jack'S Cauliflower Florets
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 400 Ml Coconut Merchant Organic Coconut Cream
• 1 Kg Natco Brown Basmati Rice, 1Kg
• 250G Tilda Wild Rice
• 400G Whole Chickpeas In Water
• 290G Portland Mills Jamaican Curry Powder, 290G

Instructions

1. 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. 2. Stir in 1 cup of vegetable broth and 2-3 teaspoons of curry powder until well mixed.
3. 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. 4. Stir in 1 cup of coconut cream and 1/4 cup of shredded fresh basil leaves. Allow the curry to heat through for 10 minutes.
5. 5. Serve the curry over 2 cups of cooked brown rice in bowls for a complete and satisfying meal.