Description
This Slow Cooker Chickpea Curry is a delicious and hearty vegetarian dish that combines tender chickpeas, aromatic curry spices, and creamy coconut milk. Perfect for a comforting meal, it requires minimal prep and lets the slow cooker do all the work, resulting in rich, flavorful curry that’s great served with rice or naan.
Ingredients
Vegetables and Aromatics
- 1 white onion, finely diced
- 4 garlic cloves, finely diced
Spices and Liquids
- 2 tbsp medium curry powder
- 400 ml can full-fat coconut milk
- 400 g can chopped tomatoes
Legumes
- 2 x 400 g cans chickpeas, drained
Instructions
- Prepare aromatics: Finely dice the white onion and garlic cloves to ensure they release their flavors evenly during slow cooking.
- Combine ingredients: Add the diced onion and garlic, curry powder, coconut milk, chopped tomatoes, and drained chickpeas into the slow cooker. Stir well to combine all ingredients thoroughly.
- Cook the curry: Set your slow cooker to high and cook for 3.5 hours or on low for 7 hours. This allows the flavors to meld beautifully and the chickpeas to soften perfectly.
- Serve: Once cooked, stir the curry gently and serve hot with steamed rice, naan bread, or your choice of sides.
Notes
- You can adjust the curry powder to your taste if you prefer a milder or spicier curry.
- Using full-fat coconut milk provides a rich and creamy texture, but light coconut milk can be used for a lower-calorie version.
- This dish keeps well in the refrigerator for up to 3 days and can be frozen for up to a month.
- For extra flavor, consider adding fresh cilantro or a squeeze of lime before serving.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
