Crockpot Chickpea Curry
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.)
Indian Chickpea Curry
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.
This 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. Served over rice and scooped up with fresh naan, this satisfying and healthy meal is absolute comfort food.
What Ingredients You Need
I simplified the recipe to reduce the necessary ingredients by almost half, yet retain the same intense flavors of traditional Indian curries.
Here are some of the things you’ll need to make this amazing easy, gluten-free Slow Cooker Chickpea Curry:
- Honey – To offer a touch of sweetness to offset the spices. (Use agave for a vegan version.)
- Fresh Ginger – For a punch of spicy-sweet flavor.
- Garam Masala – A classic blend of popular spices used in India.
- Ground Turmeric – To offer bold color and depth of flavor.
- Ground Cumin – For a peppery smoky essence.
- Chickpeas – The base of the curry.
- Heavy Cream – Or, use full-fat coconut milk for a vegan version.
- Sweet Potatoes – To balance the flavor and texture of the chickpeas.
How to Make Crockpot Chickpea Curry
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.
- First, add the oil to a skillet and place over medium heat. Sautee the diced onions, minced garlic, and fresh grated ginger together until soft, then remove from heat.
- Place the onion mixture in the blender, along with the heavy cream or coconut milk, all of the 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 fork-tender, serve the chickpea curry warm with a bit of fresh cilantro on top if you like.
Crockpot Chickpea Curry is fabulous and still completely gluten-free served over basmati rice.
Get the Complete (Printable) Crockpot Chickpea Curry Recipe Below. Enjoy!
Frequently Asked Questions
Is This Chickpea Curry Recipe Good For Making Ahead?
Yes, this dish is delicious as leftovers for healthy lunches or quick prepped dinners! Stored in an airtight container in the fridge, vegetarian or vegan Crockpot Chickpea Curry will keep well for up to 4-5 days.
Because of the dairy or cream consistently of coconut milk, I do not recommend freezing.
Can I Make This Crockpot Curry Recipe with Chicken?
You can certainly add chicken to this curry. For the most tender chicken, I recommend using boneless skinless thighs.
The cooking time will remain the same, but be sure that the chicken pieces are completely covered by the curry liquid to prevent them from drying out.
Slow Cooker Chicken Curry will keep well in the fridge for up to 3 days.
Can I Make Vegan Chickpea Curry?
Absolutely! Make a coconut chickpea curry that is just as creamy and delicious, but also vegan! Simply replace the heavy cream with unsweetened canned coconut milk. It is important to use the canned kind that is full fat. This will add lots of flavor and creaminess! You can also swap the honey for agave if you don’t eat honey!
Looking for More Flavorful Curry Recipes?
- 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
- 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.)