Slow Cooker Curried Vegetable and Chickpea Stew

A Warming, Nourishing Meal for Busy Families

When life feels full and schedules get busy, having simple nourishing meals ready to go can make a huge difference for your energy, mood, and nervous system. This slow cooker curried vegetable and chickpea stew is one of our favorite go to meals during cooler months when the body naturally craves warmth, grounding foods, and steady fuel.

At Evol.v Chiropractic, we talk often about supporting the nervous system not just through adjustments, but through daily choices that help your body feel safe, regulated, and well nourished. Warm slow cooked meals like this one are deeply supportive for digestion, hormone balance, and overall resilience.

Why We Love This Recipe

This stew checks so many boxes for busy families:

• Packed with colorful vegetables and plant based protein

• Anti inflammatory ingredients like ginger, garlic, and curry spices

• Easy slow cooker preparation with minimal hands on time

• Naturally dairy free and gluten free

• Great for leftovers and meal prep

  
  

It is hearty enough to stand on its own, yet flexible enough to serve over rice or quinoa depending on your preference.

How Many People Does This Serve

This recipe makes a generous batch and will comfortably serve:

• 6 people as a main dish

• 7 to 8 people if served over brown rice or quinoa

  
  

If you have a bigger family or want leftovers for multiple meals during the week, this recipe doubles beautifully. Simply use a larger slow cooker and allow a little extra cooking time if needed.

Slow Cooker Curried Vegetable and Chickpea Stew Recipe

Ingredients

• 1 teaspoon olive oil

• 1 large onion, diced

• 1 tablespoon kosher salt, divided

• 2 medium sweet potatoes, peeled and diced

• 1 tablespoon curry powder

• 1 tablespoon coconut aminos

• 1 tablespoon freshly grated ginger

• 3 cloves garlic, minced

• 1 eighth teaspoon cayenne pepper

• 2 cups low sodium vegetable broth, divided

• 2 cans chickpeas, drained and rinsed

• 1 medium green bell pepper, diced

• 1 medium red bell pepper, diced

• 1 medium head cauliflower, cut into bite sized florets

• 1 can diced tomatoes with juices

• 1 quarter teaspoon freshly ground black pepper

• 1 ten ounce bag baby spinach

• 1 cup coconut milk

  
  

Directions

• Heat the olive oil in a large pan over medium heat. Add the onion and one teaspoon of salt, then saute until translucent.

• Add the sweet potatoes and another teaspoon of salt. Cook until they are just translucent around the edges.

• Stir in the curry powder, coconut aminos, ginger, garlic, and cayenne. Cook until fragrant.

• Pour in one quarter cup of the vegetable broth and scrape up any browned bits from the pan. Transfer this mixture to a six quart slow cooker.

• Add the remaining broth, chickpeas, bell peppers, cauliflower, tomatoes with their juices, black pepper, and remaining salt. Stir to combine. The liquid should come about halfway up the sides of the slow cooker. Add more broth if needed.

• Cover and cook on high for four hours.

• Stir in the spinach and coconut milk. Cover again and let sit for a few minutes until the spinach wilts.

• Taste and adjust seasoning as needed. Serve on its own or over brown rice or quinoa.

A Nervous System Friendly Meal

Warm, slow cooked meals are especially supportive during times of stress, seasonal transitions, or healing. They are easier to digest, help stabilize blood sugar, and encourage the body to shift into a rest and repair state.

Pairing nourishing meals like this with regular chiropractic care helps create a strong foundation for health from the inside out.

If you try this recipe, we would love to hear how it turned out for your family.