Easy Chickpea Coconut Slow Cooker Vegan Curry Recipe
Table of Contents
Slow Cooker Chickpeas Curry
Slow cooker recipes such as this chickpea curry is an excellent choice for baby-led weaning, offering a nutritious and flavourful meal that young children can enjoy. Packed with protein and fibre, chickpeas provide essential nutrients that support your little one’s growth and development. The spices in the curry, such as mild curry powder and cumin, introduce new flavours without overwhelming delicate palates, making it an appealing option for babies.
Being vegan and dairy-free, it accommodates diverse dietary preferences while ensuring that the meal remains wholesome. The slow cooking process also allows the ingredients to combine beautifully, creating a yummy sauce that works well with soft vegetables, ensuring every bite is both tasty and textured, perfect for self-feeding.
Vegan Curry Slow Cooker Recipe
Curries can be incredibly delicious and satisfying without the inclusion of meat, making them a perfect option for little ones who are exploring baby-led weaning. By using a variety of vegetables and spices, you can create a flavourful and nutritious meal that ensures your baby receives a balanced diet.
Ingredients like sweet potatoes, chickpeas, and coconut milk can add creaminess and natural sweetness, enticing young palates. Plus, slow cookers make preparing these dishes easy and convenient, allowing flavours to mix beautifully over time while you attend to other tasks. With minimal effort, you can serve your baby delightful curries that are both wholesome and appealing.
Ingredient information
Chickpeas - Chickpeas are a great option for a vegan - dairy free curry recipe. They make for a nutritious option.
Sweet potato - Adding sweet potato to a sweet potato curry recipe can add a delicious taste to the curry, you will not miss the meat with sweet potato in a curry. You could substitute for other chunky vegetables such as butternut squash, white potatoes or carrot if you wish.
Onion - I have used a red onion, but you could use a yellow onion or shallots if you prefer.
Garlic - I have used fresh garlic cloves but you could use garlic powder or garlic granules if you prefer for convenience.
Ginger - I have used a ginger puree but you can of course use fresh ginger if you prefer.
Tomato paste - I have added tomato paste for a slight tomato taste and to add richness to the curry sauce flavour against the spices used.
Garam masala - I have used garam masala as I love using this spice in curry recipes and to flavour vegetables like broccoli or cauliflower as a quick way to make veggies flavourful.
Turmeric - I have used a little turmeric for colour and it is a great nutritional spice to add to any food or smoothies.
Coriander - I have used ground coriander but you could stir through fresh coriander when you are ready to serve if you wish.
Cumin - A staple spice that can be used in chilli recipes or curry recipes.
Curry Powder - I have used a curry powder with no added salt, I find this is great for baby led weaning recipes.
Coconut milk - I have used a full fat coconut milk, this is best for developing babies, use if possible for baby led weaning recipes instead of light coconut milk that calls for creamy sauce.
Tomatoes - I have used tinned tomatoes to add to the curry sauce.
Serving suggestion
The slow cooker vegan curry would be great served with rice such as brown rice, white rice, coconut rice, cauliflower rice, jasmine rice or a homemade naan bread.
Why not stir through delicious veggies such as fresh baby spinach, red pepper or cooked green beans when you are ready to serve.
Other recipes you may like: Chicken curry, Beef stew or Slow cooker chicken spaghetti.
I do not have a slow cooker
If you do not have a slow cooker, not to worry you can still enjoy this recipe, All you will need to do is follow the recipe, but instead of popping all the ingredients in the slow cooker, you will need to add all the ingredients to an oven proof dish (with a lid if possible, if not cover with tin foil) I use a roasting tin! Pop into a preheated oven on 160C/320F and cook for 2-3 hours.
Storage instructions
The vegan chickpea curry recipe can be kept in the fridge in an airtight container for up to 3 days. Or you can store in airtight containers in the freezer for up to 3 months. Its best to label the freezer bag and airtight container with the item and the date.
To defrost the veggie curry, thaw in the fridge overnight, once fully defrosted, you can reheat the curry.
To reheat the slow cooker chickpea curry, preheat your oven to 180C/350F and reheat for up to 20-25 minutes. You can also re heat on the hob on a medium heat until piping hot.
Once thawed and reheated you will not be able to refreeze and store.
Equipment used to help with this recipe
Slow cooker - A slow cooker is well worth the investment. I use one that has a non-stick removable pan for ease of cleaning, and an in-built timer.
Slow cooker liners - Food safe liners, disposable and BPA free - these are a great idea for lining the slow cooker pot.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Recipe | Easy Chickpea Coconut Slow Cooker Vegan Curry Recipe
Easy Chickpea Coconut Slow Cooker Vegan Curry Recipe
Ingredients
Instructions
- Line your slow cooker with a slow cooker liner if using.
- Pop all the ingredients in the slow cooker, stir using a spoon.
- Turn on the slow cooker on for 3 hours on high or 6 hours on low.
- Leave to cool before serving to your baby. Serve with lime wedges if you like.
Notes
You could add in a plant based chicken or vegan plant based mince if you like for added nutrition and protein for this vegan slow cooker recipe.
A great recipe for the whole family, and great for batch cooking too!
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