Freezer-to-Crockpot: Vegan Chickpea Curry

If you’re looking for a healthy curry with loads of fiber, flavor and color – this is just for you!  Prepping ahead of time will save you on a crazy weeknight, allowing you to serve your family a delicious healthy dinner.  You’re bound to love the leftovers for lunch, too!  Enjoy!

Vegan Chickpea Curry IMG_7021

Yield: 10 servings


  • 1 teaspoon olive oil
  • 1 medium yellow onion, diced
  • 2 yellow potatoes, diced
  • 1 teaspoon salt, divided
  • 2 tablespoons curry powder
  • 1 tablespoon brown sugar
  • 2 tablespoons fresh chopped ginger
  • 4 garlic cloves, minced
  • 1/4 teaspoon cayenne pepper
  • Two 15-oz cans chickpeas, drained and rinsed
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 medium head of cauliflower, cut into bite-size pieces
  • 1 cup frozen peas
  • 28-oz can diced tomatoes, with juice
  • 2 cups vegetable broth
  • 10-oz bag fresh baby spinach
  • 13-oz can light coconut milk


  1. Heat oil in skillet over medium heat.  Cook onion for 5 minutes.  Add potatoes, 1/2 teaspoon salt, curry powder, brown sugar, ginger, garlic and cayenne – cook about 1-2 minutes.  Pour in 1/4 cup vegetable broth and scrape up bits from the bottom of the pan.  Remove from heat and let cool.
  2. In a large 2-gallon freezer bag, place chickpeas, bell peppers, cauliflower, peas, diced tomatoes, remaining vegetable broth and sauce made in step #1.
  3. Freeze for up to 4 weeks.
  4. When ready to prepare, empty bag contents into large slow cooker.  Cook on high for 6-8 hours, or until vegetables are tender.  You might need to add more vegetable broth.
  5. During last 10-15 minutes of cooking time, stir in baby spinach and coconut milk.  Heat thoroughly.  Serve warm.

Cheers, Jenn



Author: drjennbowersnutrition

Dr. Bowers is a Registered Dietitian Nutritionist with over 20 years of experience in clinical nutrition, education and health promotion. Her down-to-earth philosophy is "All foods can fit!"

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