Slow Cooker Chickpea Curry

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Culinary // Food

Slow Cooker Chickpea Curry

By Alicia Ghio

Minimal prep. Maximum flavor. This vegan curry filled with pantry staples is healthy, hearty and chock full of spices, perfect for eating next to the fireplace on a cold winter evening.
I love a good “set it and forget it” dish. Simmered all day in the crock-pot, the aromatic spices and creamy coconut milk form a sauce that is spoon-worthy all on its own. To soak up the flavorful curry, serve over quinoa or rice. Just don’t let any of it go to waste.

Slow Cooker Chickpea Curry

Serves 6


  • 1 onion, minced
  • 4 garlic cloves, minced
  • 1-1/2 teaspoons freshly grated ginger
  • two 15-oz. cans chickpeas
  • one 15-oz. can diced tomatoes
  • one 13.5-oz. can coconut milk
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • 2 cups finely chopped kale
  • Salt and pepper, to taste


  1. Place all the ingredients, except the kale, into the slow cooker. Cover and cook on low for 6 hours.
  2. Before serving, stir in the chopped kale and let it cook until just wilted. Season with salt and pepper to taste.
  3. Serve the curry with quinoa or Basmati rice.


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February 26, 2018

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