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Easy Vegetable & Chickpea Slow Cooker Curry

There will be plenty of leftovers from this curry, perfect for easy workplace lunches and quick dinners

260 mins
14 ingredients
$2.50 / person
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Easy Vegetable & Chickpea Slow Cooker Curry


Serves = 4

  • 1 tbsn extra virgin olive oil
  • 1 large brown onion, remove ends and papery skin then finely chopped
  • 2 tsp minced garlic
  • 1 tbsn curry powder
  • 3 tsp ground cumin
  • 2 tsp ginger (fresh or ground)
  • 2x 400g can diced tomatoes
  • 400g can chickpeas, drained and rinsed
  • 1/2 of a cauliflower, cut into florets
  • 1 medium carrot, cut into rough pieces
  • 1 medium zucchini, cut into rough pieces
  • 4 cups mixed frozen vegetables
  • 200g cottage cheese
  • 3 cups steamed brown rice, to serve

It’s this easy

  • Heat the olive oil in a large saucepan over medium-high heat
  • Add the onion and cook for 2 minutes or until starting to soften
  • Add the garlic, curry powder, cumin and ginger and cook for another minute, stirring to combine
  • Add tinned tomatoes, chickpeas, 1/2 cup of water, and all the vegetables. Stir to combine and cook on high for 2 minutes or until the mixture has come to a boil
  • Transfer the curry into the slow cooker and cook for 4 hours on high or 6 hours on low heat. If you don't have a slow cooker, you could place all ingredients in an oven proof dish, cover and cook at 110°c in the oven for 6 hours
  • Once cooked, stir in the cottage cheese before serving
  • Serve the rice out into 4 bowls and spoon the curry over the rice


  • Serve with a squeeze of lemon or lime juice or fresh chopped herbs e.g. coriander


Nutrition information (per serve)

  • Energy (2327kJ)
  • Protein (25.1g)
  • Total fat (10.4g)
  • Saturated fat (2.4g)
  • Carbohydrate (81.1g); Starch (62.3g), Sugars (18.8g), Added sugars (0g), Free sugars (0g)
  • Dietary fibre (17.7g)
  • Sodium (261mg)
  • Calcium (246mg)
  • Iron (8.5mg)


Contains: Dairy, FODMAPs.
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What is healthy eating?

Eating healthy is making sure you enjoy a wide variety of foods from each of the five major food groups daily, in the amounts recommended. The five major food groups as recommended by the Australian Guide to Healthy Eating are:

  1. vegetables and legumes/bean
  2. fruit
  3. lean meats and poultry, fish, eggs, tofu, nuts and seeds, legumes/beans
  4. grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties
  5. milk, yoghurt, cheese and/or alternatives, mostly reduced fat.

Foods are grouped together because they provide similar amounts of key nutrients and eating a variety of foods from the list above helps to promote good health and reduce the risk of disease.

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Why is healthy eating important?

Your HEQ score and personalised feedback report is based on the frequency and variety of healthy core foods you usually eat. This is important because no single food contains all the nutrients we need to stay healthy. Some foods are higher in nutrients than others and people who have a lot of variety in the foods they eat are more likely to be healthy and to stay healthy. In other words, if you can eat a large variety of vegetables as opposed to only 2-3 types of vegetables, the benefits are much greater. This type of diet also helps you to feel better, think better and perform better during your usual daily activities.

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