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slow cooker coconut curry chickpeas

Slow Cooker Coconut Curry Chickpeas

  • Author: David
  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings 1x

Description

This easy, plant-based comfort bowl features creamy coconut milk, hearty chickpeas, and warm curry spices, all simmered together in a slow cooker for a cozy, hands-off meal. Perfect for meal prep, feeding a crowd, or enjoying a nourishing weeknight dinner.

Ingredients

Scale
  • 2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
  • 1 can (13.5 oz) coconut milk (full fat or light, unsweetened)
  • 1 can (14.5 oz) crushed tomatoes (fire-roasted optional)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and minced or grated
  • 1 bell pepper (any color), diced
  • 1 large carrot, peeled and diced
  • 2 cups baby spinach, loosely packed
  • 2 tablespoons curry powder (mild or hot, to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon chili flakes (optional, to taste)
  • 1 cup low-sodium vegetable broth
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • Optional garnishes: fresh cilantro (chopped), toasted coconut flakes, sliced green onions, steamed rice, quinoa, or naan for serving

Instructions

  1. Prep your veggies: Dice the onion, carrot, and bell pepper. Mince the garlic and ginger.
  2. Optional but recommended: Heat a splash of oil in a skillet over medium heat. Sauté onion, carrot, and bell pepper for 3-4 minutes until just softened. Add garlic and ginger, cook for 1 more minute until fragrant.
  3. Add sautéed veggies to the slow cooker. Add chickpeas, crushed tomatoes, coconut milk, curry powder, cumin, coriander, turmeric, chili flakes (if using), and vegetable broth. Stir to combine. Season with salt and black pepper.
  4. Cover and cook on low for 6-7 hours or high for 3-4 hours, until chickpeas are tender and sauce is thickened. If sauce is too thin, remove lid for last 20 minutes.
  5. Stir in baby spinach until wilted (about 2 minutes). Squeeze in lime juice. Taste and adjust salt, pepper, or heat as needed.
  6. Serve hot over rice, quinoa, or with naan. Garnish with cilantro, toasted coconut flakes, or green onions as desired.

Notes

For best flavor, sauté aromatics before adding to the slow cooker. Use full-fat coconut milk for a richer texture. Adjust curry powder and chili flakes to taste. Add extra veggies or swap in tofu or tempeh for more protein. Leftovers keep well and flavors deepen after a day. Freeze for up to 3 months. If using dried chickpeas, soak overnight and add extra liquid.

  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Category: Main Course
  • Cuisine: Indian-Inspired

Nutrition

  • Serving Size: About 1 1/2 cups
  • Calories: 320
  • Sugar: 8
  • Sodium: 600
  • Fat: 9
  • Saturated Fat: 6
  • Carbohydrates: 44
  • Fiber: 8
  • Protein: 11

Keywords: slow cooker, coconut curry, chickpeas, vegan, plant-based, gluten-free, comfort food, meal prep, easy dinner, curry, legumes, healthy, vegetarian

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Find it online: https://gurusrecipes.com/slow-cooker-coconut-curry-chickpeas-recipe-easy-plant-based-comfort-bowl/