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4-6 3h, or 7h cooked on low setting

Slow Cooker Vegetable Chickpea Curry

Ingredients

  • 1 onion, sliced
  • 700g sweet potatoes, peeled and cut into 1cm thick slices
  • 1/2 eggplant, cut into 2cm dice
  • 1 red capsicum, cut into 2cm dice
  • 420g can chickpeas, drained and rinsed
  • 1/3 cup korma curry paste
  • 300mL Bulla Cooking Cream
  • 1 cup water
  • 100g green beans, trimmed & halved
to serve
  • basmati rice & naan bread

Cooking Directions

  • Place the onion, sweet potato, eggplant, capsicum, chickpeas and curry paste in the bowl of a slow cooker. Mix well to coat. Pour in the Bulla Cooking Cream and water. Cover and cook on high for 2 ½ – 3 hours.
  • Stir in green beans and allow to sit for 15 minutes with the lid on.
  • Serve curry with rice and accompany with some naan bread.

Ingredients

  • 1 onion, sliced
  • 700g sweet potatoes, peeled and cut into 1cm thick slices
  • 1/2 eggplant, cut into 2cm dice
  • 1 red capsicum, cut into 2cm dice
  • 420g can chickpeas, drained and rinsed
  • 1/3 cup korma curry paste
  • 300mL Bulla Cooking Cream
  • 1 cup water
  • 100g green beans, trimmed & halved
to serve
  • basmati rice & naan bread