Slow Cooker Chickpea & Coconut Curry
Slow Cooker Chickpea & Coconut Curry is a warm, comforting dish that combines rich flavors with a creamy texture, perfect for cozy evenings. This easy-to-follow recipe transforms simple ingredients into a restaurant-quality meal that will delight your taste buds. With its vibrant colors and aromatic spices, this curry is not only delicious but also adaptable to various dietary preferences, making it ideal for weeknight dinners or special gatherings.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Indian
Ingredients
Scale
- 2 cans (15 oz each) low-sodium chickpeas, drained and rinsed
- 1 can (14 oz) full-fat coconut milk
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tablespoons curry powder (adjust to taste)
- 1 cup low-sodium vegetable broth
- 2 cups fresh spinach or kale
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Sauté the chopped onion in a skillet over medium heat until golden brown. Add minced garlic and grated ginger; cook until fragrant.
- Stir in curry powder and chickpeas into the onion mixture for a few minutes.
- Transfer the mixture to a slow cooker. Add coconut milk and vegetable broth; stir well.
- Cook on low for 6-8 hours or high for 3-4 hours until chickpeas are tender.
- In the last 30 minutes of cooking, fold in spinach or kale until wilted.
- Serve over rice or with naan bread, drizzling with lime juice before enjoying.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added spice, include diced jalapeños during sautéing. Substitute chickpeas with lentils for a different texture.