Excited to introduce this Slow Cooker Chickpea Curry! This Chickpea Curry is going to be the easiest curry you would have ever made! With minimal prep required, the taste that comes from the flavours of this creamy chickpea curry are out of this world! Plus it’s gluten free, vegan and most importantly affordable! Costing under £2.30 for the entire recipe, what’s not to love!
Recipe Difficulty – Very Easy
Why this recipe works
Curries are perfect for this time of year! They’re warm, comforting and can be a really healthy and affordable way to get some nutritious food into you and the family! I guarantee this easy chickpea curry will be one that you’ll be making time and time again – I can’t tell you how good the flavours are and how simple it is to make! You’ve got to give it a go!
I’m a huge fan of slow cooker and crockpot recipes, especially when they involve curried chickpeas! They are perfect for when time isn’t on your side, but when you want a healthy, wholesome meal at the end of the day! However, fear not, if you don’t have a slow cooker, this Chana Masala alike recipe can be easily made on the hob as well. If you are even shorter on time than a few hours? Maybe you’d enjoy this 10-Minute Chickpea and Spinach Curry.
I was inspired to create another slow cooker recipe as my Slow Cooker Vegan Chilli recipe has been so popular! However this time, I wanted to create a gluten free curry, to really encapsulate winter! I personally love to serve this vegetarian curry with rice or quinoa. I’m also a fan of serving it with my Gluten-Free Naan which is incredibly easy to make and ensures you get every last drop of that delicious curry sauce!
Ingredients to make Slow Cooker Chickpea Curry
- Chickpeas – If you hadn’t figured out already, I love chickpeas. They are a cupboard staple in my house! They are a great plant-based source of protein, that give a great texture to any dish, especially this slow cooker Chana Masala. Plus, they are also affordable which is always an added bonus!
- Coconut milk – In my opinion, coconut milk is the best dairy-free substitute in dishes like this. It adds so much flavour to the chickpea curry and creates that perfect creaminess! Plus, it is full of healthy fats which also keep it from curdling while cooking. If you have any spare cans then try my Coconut Dhal.
- Canned tomatoes – Using canned tomatoes creates a great base to this recipe. It adds the perfect amount of acidity and liquid to this vegan chickpea curry. Have any spare then do check out my Cod Curry.
- Curry Powder – Such a great invention! Curry powder is an affordable way to get all the seasoning required to add depth and flavour to the gluten free curry, without the need to go out and purchase lots of different spices! For reference, I’ve used medium curry powder in this Slow Cooker Chickpea Curry.
- Garlic – adding garlic offers a gentle spice and adds more flavour.
- Onion – I’ve used a white onion in this recipe. Onions provides the perfect base layer to flavour!
See recipe card for full information on ingredients and quantities.
- Chickpeas – if you don’t like chickpeas or don’t have access to them in the cupboard, you can substitute them for another bean e.g. cannellini beans.
- Onion – If you don’t have a white onion in the cupboard, this vegan curry recipe could also be made using a red onion instead.
- Coconut Milk – if you aren’t dairy free like I am, you can use double cream in place of the coconut milk. You’ll want to wait and stir it in about 30 minutes before serving instead of cooking the entire time, otherwise this could curdle.
- Curry Powder – If you don’t have curry powder, you could combine a mix of garam masala, cumin, and turmeric to make this vegan curry with chickpeas equally as tasty!
- Spicy – As I mentioned above, I have used medium curry powder in this recipe. I like to keep all my recipes mild so that all of the family can enjoy. However if you like your curries to be slightly spicer, feel free to use more medium or even hot curry powder. You could also up the heat by adding some freshly chopped chillis into this easy vegan curry recipe. If spice is your vice, then definitely check out my Spicy Butterbeans on Toast or my 10 minute Spicy Pasta!
- Deluxe – This is such a great recipe is you have dinner guests. You can put all of the ingredients into a slow cooker and forget about it until you are ready to serve. I enjoy serving this Slow Cooker Chickpea Curry with rice or quinoa and topping it with some freshly chopped coriander. You could also add a dollop of coconut yoghurt on the side to add that extra touch. If you want to really take it to the next level, check out my Best Gluten Free Naan Bread. Most people think making Naan breads from scratch is a tough one, but I promise you it’s really quick and easy to make! Or for a show stopping recipe to impress family or friends then check out my Vegan Katsu Curry.
- Kid friendly – This vegan curry is a great one to get the kids involved in. They’ll love looking at the slow cooker whilst it bubbles away! If you wanted to get them more involved in the cooking side of things, how about making a dessert with them. I’d recommend my 5 Ingredient Chocolate Flapjacks. A minimal ingredient recipe and one everyone can get stuck into!
How to make Slow Cooker Chickpea Curry
Step 1: Finely dice the garlic and onion.
Step 2: Add all ingredients to your slow cooker and stir to combine. Set to low or high depending on how much time you have.
Hint: This easy chickpea curry is so fast you can make it after lunch if you’re home and it will be ready in time for dinner!
Store this Slow Cooker Chickpea Curry in the fridge in an airtight container for a few days. Re-heat on the hob over a gentle heat until piping hot. Ensure it is stored separately from any rice so the sauce isn’t soaked up by the rice. This vegetarian curry is also perfect for meal prepping or batch cooking as you can also freeze it. To defrost, put in the fridge for 24 hours and gentle reheat on the hob until piping hot.
As we are using tinned chickpeas in this Slow Cooker Chickpea Curry, they are already cooked. We are simply re-heating them in the slow cooker so they absorbs all of the delicious flavours from the spices.
Yes, absolutely. Sauté the onion and garlic first in a bit of oil before stirring everything else in and heating through. Simmer for around 30 minutes or until you have your desired consistency.
Of course, stir in some fresh baby spinach leaves to wilt at the end if you want to up the nutrition even more!
Yes absolutely, this recipe can be frozen ahead for a healthy meal another time. If freezing, allow the Slow Cooker Chickpea Curry to full defrost before re-heating on a low heat until piping hot!
Certainty! Feel free to substitute the chickpea with any other type of white bean e.g. cannelloni beans!
No this recipe is mild for all to enjoy. However if you are particularly sensitive to spice, feel free to swap the medium curry powder for mild. Alternatively, if you like spice you can increase the quantity of curry powder, swap for hot or top with freshly chopped chillis.
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Slow Cooker Chickpea Curry
- Chopping Board
- Slow cooker
- 1 white onion
- 4 garlic cloves
- 2 tablespoon medium curry powder
- 1 400ml can coconut milk
- 1 400g can chopped tomatoes
- 2 400g cans chickpeas drained
- Firstly, finely dice the onion and garlic.
- Next add all the ingredients into the slow cooker, stir and place on high for 3.5 hours or low for 7 hours.
Please note that Nutrition information is a rough estimate