Indian Vegetarian Curry
In my younger years, I had the opportunity to spend three separate summers in India.
On my third trip, I spent a summer working in a small village in central India.
Nowadays many Indian cities are thriving urban areas, mingling colorful history with a modern flair. However, most often, rural India lives on as their ancestors in small villages with dirt roads, thatched roofs, and, open-air communal buildings.
In our little village, we cooked most of our meals over camping stoves. Yet the generosity of the Indian people opened the doors for many meals to be shared with our short-term neighbors.
Due to India’s caste system, many of our neighbors were vegetarian. I was always awestruck by the array or legume and egg-based curry dishes we were served at any given meal. Always with a heaping pile of fragrant basmati rice and a stack of steaming chapatis (flat tortilla-like bread.)
I actually had an impromptu cooking lesson, on several occasions, when a kindly granny would take me under her wing for the evening.
Once I learned to make chapatis sitting on a dirt floor, over a small stone table. Another time, I learned to make a classic chickpea curry dish in a hanging ceramic vessel over a campfire.
Today’s Crockpot Chickpea Curry Recipe is a nod to the bright yellow aromatic chickpea curry I learned to make so many years ago.
The fragrant silky sauce is the perfect complement to the hearty chickpeas and sweet potatoes.
Chickpea Curry Recipe Ingredients
I simplified the recipe to reduce the necessary ingredients by almost half, yet retaining the intense flavor.
Here are some of the things you’ll need to make this amazing crockpot curry:
- Honey – To offer a touch of sweetness to offset the spices.
- Fresh Ginger – For a punch of spicy-sweet flavor.
- Garam Masala – A classic blend of popular spices used in India.
- Ground Tumeric – To offer bold color and depth of flavor.
- Ground Cumin – For a peppery smoky essence.
- Chickpeas – The base of the curry.
- Sweet Potatoes – To balance the flavor and texture of the chickpeas.
Making Chickpea Curry in the Slow Cooker allows you to prep very little, then set-and-forget this vegetarian dinner until much later in the day.
How to Make Chickpea Curry
- Add the oil to a skillet and place over medium heat. Sautee the onions, garlic, and ginger until soft, then remove from heat.
- Place the onion mixture in the blender, along with the cream (or coconut milk,) all spices, honey, and salt. Cover and puree until smooth.
- Pour the curry blend into the slow cooker, then add the chickpeas and chopped sweet potato. Mix well. Place the lid on the slow cooker, and turn on high for 4-5 hours or low for 6-8 hours. Once the sweet potatoes are soft, serve warm.
See The Recipe Card Below For How To Make This Crockpot Chickpea Curry Recipe. Enjoy!
other curry recipes you might like:
- Thai Red Curry Grilled Chicken Salad
- Perfect Instant Pot Butter Chicken Curry
- Green Curry Coconut Crusted Baked Salmon
- Slow Cooker Potato Curry
- The Best Thai Panang Chicken Curry
- Green Curry Chicken Noodle Soup
- Slow Cooker Basil Chicken in Coconut Curry Sauce – The Food Charlatan
- Chicken Snow Pea Green Curry – Nutmeg Nanny
- Thai Curried Salmon – Foodie Crush
Crockpot Chickpea Curry Recipe
Crockpot Chickpea Curry Recipe: Try this easy, crockpot friendly veggie-based gluten-free curry recipe (that can be prepared dairy free as well)!
- 1 large onion, chopped
- 4 cloves garlic, smashed
- 1 tablespoon fresh ginger, grated
- 1 teaspoon olive oil
- 1 1/2 cups heavy cream (or 13 ounce can thick unsweetened coconut milk)
- 2 teaspoons garam masala
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 tablespoon honey
- 1/4-1/2 teaspoon crushed red pepper (optional)
- 28 ounces chickpeas, drained (2 cans)
- 3 cups sweet potatoes, peeled and chopped
Add the oil to a skillet and place over medium heat. Sautee the onions, garlic, and ginger until soft, 3-5 minutes, then remove from heat. Place the onion mixture in the blender, along with the cream (or coconut milk,) all spices, honey, and 1 teaspoon salt. Cover and puree until smooth.
Pour the curry blend into the slow cooker, then add the chickpeas and chopped sweet potato. Mix well. Place the lid on the slow cooker, and turn on high for 4-5 hours or low for 6-8 hours. Once the sweet potatoes are soft, serve warm over basmati rice or with Indian style flatbread (naan or chapatis.)
Using heavy cream creates an ultra rich luxurious curry. However, you can substitute coconut milk to make a slightly lighter dairy-free option. My favorite way to prepare this dish is to use half cream and half coconut milk. That way, you get the coconut flavor and the silky cream texture.