Slow Cooker Chickpea Curry is one of those meals that really packs in the flavour with minimal fuss! Warming and nourishing, it’s perfect to whip up on the morning of a busy weekday or works just as well for your weekend fakeaway.
How easy is it to make Slow Cooker Chickpea Curry?
This medium heat tomato and yogurt based curry is simply delicious. I’m all for a Chicken Tikka Masala or Lamb Bhuna, but I find this dish just as satisfying and full of flavour that I often opt for this instead! It also helps that it is so easy to make that I can throw this together in about ten minutes in the kitchen. There is minimal clean up to do afterwards too which is great!
The prep is really just a case of dicing the vegetables (which can be done the night before if you are putting it together first thing in the morning!) and mixing the spices with the tomato and yogurt to make a sauce. Oh, and opening a can of chickpeas :-).
What ingredients are in Chickpea Curry?
I think you can be pretty liberal with your choice of vegetables that supplement the chickpeas and sweet potato in this curry. I often choose peppers and spinach as I love the flavour, and also because I tend to have them in the fridge, so they are what I have noted in this recipe. I’ll sometimes throw in any other veggies that need to be used, meaning it’s not necessary to plan ahead to make this recipe.
In terms of spices, as I regularly make curries I always have the usual spices in the cupboard such as garam masala, chilli, curry powder, and turmeric. I also often include ground ginger and paprika as these give a nice edge to the sauce.
What do I serve with Slow Cooker Chickpea curry?
In the spirit of week night easy prep recipes I often serve this curry really simply with plain basmati rice. If I am making this over the weekend and have a bit more time, I also get the usual accompaniments such as naan bread and mango chutney to enjoy with it.
How long can vegetarian curry be stored?
This recipe will keep well in an air-tight container in the refrigerator for two days and can be frozen for up to three months. When re-heating (especially from frozen) – be gentle when you are stirring it through so that you keep the form of the chickpeas and sweet potatoes.
Slow Cooker Chickpea Curry
- 400 g chickpeas – canned
- 1 medium sweet potato – diced into 3cm chunks
- 100 g baby spinach leaves
- 1 red pepper – diced
- 1 green pepper – diced
- 1 onion – diced
- 3 garlic cloves – crushed
- 1 tbsp coriander – dried or fresh
- 1½ tbsp paprika
- 2 tsp garam masala
- 2 tsp curry powder
- 1 tsp ground ginger
- 1½ tsp mild chilli powder
- ½ tsp turmeric
- 1½ tsp salt
- 1 tsp ground black pepper
- 2½ tsp sugar
- 150 ml tomato passata
- 150 ml natural yogurt – not greek style
- 50 ml double cream – heavy cream
- Peel and dice the sweet potato into 3 cm cubes and put into the slow cooker along with the drained chickpeas. Dice the onion and peppers and add to the pot along with the crushed garlic.
- In a bowl mix the herbs and spices (paprika, turmeric, chilli powder, ground ginger, garam masala, curry powder, coriander, salt, pepper and sugar) then pour in the passata, yogurt and cream and mix this all together well to form the curry sauce. Once combined pour over the vegetables in the cooker.
- Set the slow cooker to low and leave for 7½ hours. After this time add the spinach to the pot and stir through, replace the lid and leave for another 30 minutes.
- Serve immediately with basmati or pilau rice and a sprinkle of coriander.
- Gluten Free – This dish does not contain gluten.
- This recipe makes a medium curry but if you prefer adding more spice, then a stronger chilli powder can be used or a freshly diced red chilli pepper. I always taste a little of the fresh chilli first before adding to gauge the heat as they can vary widely!
- This recipe uses Bart’s brand coriander, curry powder, ginger, paprika and turmeric. Schwartz is the type of mild chilli powder listed and the garam masala is by Waitrose own cooks ingredients.