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–+ servings
Chickpea curry with rice in a shallow white bowl.
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4.88 from 8 votes

Slow Cooker Chickpea Curry

With minimal prep required, the taste that comes from the flavours of this creamy Slow Cooker Chickpea Curry are out of this world!
Prep Time10 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 40 minutes
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Author: James Wythe
Cost: £2.30

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
Metric - US Customary

Instructions

  • 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.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In an airtight container in the fridge for 2-3 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave.
To Freeze: Allow to cool, store in a sealed container in the freezer for up to 4 months. Defrost, and reheat until piping hot in a pot or microwave (you may need a splash of water).
Tip 1: The better quality chickpeas work best here.
Tip 2: If you love spicy curries then just up the curry powder or add in chilli flakes to taste.
Tip 3: Got any spare veg lying in the bottom of the fridge. Just chuck that in 1 hour before it's ready to cook down.

Nutrition

Calories: 339kcal | Carbohydrates: 26g | Protein: 10g | Fat: 18g | Saturated Fat: 1g | Fiber: 11g | Sugar: 7g