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This Slow Cooker Chickpea Curry is the easiest curry I make. Chickpeas, coconut milk, chopped tomatoes, onion, garlic and curry powder go into the slow cooker, and a few hours later you have a creamy, mild curry for 4. It takes 10 minutes to prepare. Need dinner sooner? My 10 Minute Chickpea And Spinach Curry is ready in 10 minutes.
Slow Cooker Chickpea Curry at a Glance
James's tipFor a deeper flavour, soften the onion and garlic in a little oil for 5 minutes before they go into the slow cooker. It is optional.
Key ingredients
- Tinned chickpeas
- Coconut milk
- Chopped tomatoes
- Medium curry powder
Why you'll love it
- About 374 kcal and 11g fibre a portion
- Only 10 minutes of prep
- Mild and creamy, so the whole family can eat it
Quick summary
This curry puts diced onion and garlic into the slow cooker with two tins of chickpeas, a tin of coconut milk, a tin of chopped tomatoes and medium curry powder, then cooks it on high for 3.5 hours or low for 7. It serves 4 and is about 374 kcal a portion.
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Why this recipe works
Curries are perfect for this time of year. They are warm and comforting, and this chickpea curry with coconut milk is one I make time and time again. Everything goes into the pot raw, and hours of gentle cooking turn it into a rich, creamy sauce.
I am a huge fan of slow cooker and crockpot recipes: 10 minutes of prep in the morning and a wholesome dinner is ready when you get home. No slow cooker? It works on the hob in about 30 minutes too (see the FAQs).
I created it after my Slow Cooker Vegan Chilli became so popular. Serve it with rice, fluffy quinoa (my How to Cook Quinoa guide makes it easy) or my Best Gluten Free Naan Bread to mop up every last drop of the sauce.
Ingredients to make Slow Cooker Chickpea Curry
- Chickpeas: Two tins, drained. They are already cooked, so they simply soak up the sauce and keep a lovely bite.
- Coconut Milk: Full fat coconut milk makes the sauce rich and creamy. Light coconut milk works too, with a thinner sauce. Use any spare tins in my Coconut Dhal.
- Chopped Tomatoes: A 400g tin gives the sauce its base and a little acidity to balance the coconut milk.
- Curry Powder: I use medium curry powder, which gives all the seasoning in one jar. Use mild for little ones or hot if you like heat.
- Garlic: Four cloves, finely diced, for depth of flavour.
- Onion: A white onion, finely diced. Red onion works too.
See recipe card for full information on ingredients and quantities.
Substitutions
- Chickpeas: Swap for cannellini beans, butter beans or a tin of mixed beans.
- Onion: A red onion or two shallots work just as well.
- Coconut Milk: Double cream works instead. Stir it in for the last 30 minutes rather than cooking it the whole time, so it does not split.
- Curry Powder: No curry powder? Use 1 tsp each of ground turmeric, garam masala and ground cumin instead.
Variations
- Spicy: This curry is mild. For more heat, use hot curry powder, add a pinch of chilli flakes or top it with fresh chopped chillies.
- More Veg: Stir in a few handfuls of baby spinach for the last 10 minutes, or add diced butternut squash at the start, as in my Butternut Squash and Chickpea Curry.
- Deluxe: Great for dinner guests. Top with chopped coriander and a spoonful of coconut yoghurt, and serve with naan and rice. For a show stopper, try my Vegan Katsu Curry.
How to make Slow Cooker Chickpea Curry
Step 1: Finely dice the onion and garlic. For a deeper flavour, soften them in a little oil for 5 minutes first (optional).
Step 2: Add the drained chickpeas, coconut milk, chopped tomatoes and curry powder, stir and cook on high for 3.5 hours or low for 7 hours.
Hint: Put it on after lunch on high and it is ready for dinner. Spoon any extra over my Easy Slow Cooker Jacket Potatoes.
Leftovers
Cool leftovers quickly, keep them in an airtight container in the fridge and eat within 2 days. Store the curry separately from any rice. Reheat once, in a pan over a gentle heat or in the microwave, until piping hot all the way through. To freeze, portion it into containers and freeze for up to 3 months, then defrost in the fridge overnight. Leftovers are great on an Air Fryer Jacket Potato.
Recipe FAQs
Yes. Tinned chickpeas are already cooked, so in this curry they simply heat through and soak up the flavour of the sauce. Drain them first.
Yes, but cook them first. Soak 250g of dried chickpeas in cold water overnight, then drain and simmer them in fresh water for about an hour until tender before they go into the slow cooker. That replaces the two tins.
Not in this recipe. Tinned chickpeas hold their shape for 3.5 hours on high or 7 hours on low. If you prefer them firmer, stir them in halfway through.
Yes. Soften the onion and garlic in a little oil, stir in everything else and simmer for about 30 minutes, until the sauce is as thick as you like.
Yes. Cool it, portion it into airtight containers and freeze for up to 3 months. Defrost in the fridge overnight, then reheat once until piping hot.
No, it is mild so the whole family can enjoy it. Use mild curry powder for little ones, or hot curry powder and fresh chillies if you like heat. It is lovely scooped up with my Gluten Free Flatbread.
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Slow Cooker Chickpea Curry
Equipment
Ingredients
- 1 white onion
- 4 garlic cloves
- 2 tbsp medium curry powder
- 400 ml can full-fat coconut milk
- 400 g can of chopped tomatoes
- 2x 400g cans of chickpeas, drained
Instructions
- Finely dice the onion and garlic. For a deeper flavour, soften them in a little oil for 5 minutes first (optional).
- Add all the ingredients to the slow cooker, stir and cook on high for 3.5 hours or low for 7 hours.
Video
Notes
Nutrition
This was so easy and turned out really well. I did add finely chopped jalapenos as well because I like a little spice and extra color. Will definitely keep this on my rotation.
Yay 🙂 thanks Kim!
Love this, it’s become a staple in our family
Thanks so much Belinda 🙂
Hi James, made the vegan curry chickpeas in slow cooker. Was lived by all.
Thank you Maria 🙂
How much tumeric, garam masala and cumin do I add instead of medium curry powder please for a mild/medium taste loving your book btw x
Hey Vicky, I would start with 1 tsp of each and see how you get on taste wise 🙂 may need to up it slightly. Enjoy
Very easy and quick
Same for me Im making this for dinner tonight , Im just going to leave them out 🙂
A easy great tasting curry !! My only recommendation is to sauté the onion first…gives a greater depth of flavour.
I can’t eat tomatoes and as it’s a major part of the recipe it wouldn’t be right to omit it but I can’t think of anything to replace them with. Any ideas?
Hey Davie, unfortunately I am not sure what you could replace this with (unless it was a nomato sauce, there are some recipes on google).
I tried this for lunch today and it was incredible! So tasty with so few ingredients! Thanks James, will definitely be making again.