Slow Cooker Chickpea Curry

Chickpea curry with rice in a shallow white bowl.

4.88 from 8 votes

A creamy, mild Slow Cooker Chickpea Curry with coconut milk, chopped tomatoes and curry powder. 10 minutes of prep, serves 4.

Prep Time10

Cook Time3 30

Total Time3 40

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Author: James Wythe

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

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

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: Cool quickly, then keep in an airtight container in the fridge for up to 2 days. Reheat once, in a pot or pan over a low heat or in the microwave, until piping hot.

To Freeze: Allow to cool, then store in a sealed container in the freezer for up to 3 months. Defrost in the fridge overnight and reheat until piping hot in a pot or the microwave (you may need a splash of water).

Tip 1: No curry powder? Use 1 tsp each of ground turmeric, garam masala and ground cumin.

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 in the bottom of the fridge? Add it 1 hour before the end of the cooking time, or stir in spinach for the last 10 minutes.

Nutrition