Crockpot Chickpea Curry
Crockpot Chickpea Curry Recipe – Try this easy vegetarian slow cooker chickpea curry recipe that is gluten-free and can be prepared dairy-free, too!
Why We Love This 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.
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.
It also makes a wonderful Indian-style filling for (not gluten-free) warm naan and chapatis!
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? Be Sure to Also Try:
- 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
Check the printable recipe card below for the prep time, cook time, total time, and nutrition information. Make sure to share this recipe on Facebook, Instagram, and Pinterest!
Crockpot Chickpea Curry Recipe
Ingredients
- 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
Instructions
- 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.)
How much chickpeas should I use if preparing dried chickpeas?
Hi Jillian,
You would need roughly 1 1/2 cups of dried chickpeas. :)
I ended up using the 2 28oz cans on chickpeas it called for. That seems like a lot, but I guess I’ll find out in about 5 hours!
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I love this recipe. You mentioned that you simplified the recipe and cut by half. I would love the full version if possible.
delicious! creamy, sweet and savory (and quite easy). highly recommend.
This recipe is a winner!!! It is rich in flavour yet gentle. Every time I make it I am asked for the recipe.
Made this dish last night per instructions (used coconut milk) but increased the amount of the curry and cumin spices. It was a huge hit with the family. Will make it again very soon and likely add spinach and/or other vegetables. The flavor and texture of the sauce were excellent and authentic!
This is a staple curry in our home. We probably make it every couple weeks-we love it!
I used your recipe as a base and cooked chickpeas, red potatoes, carrots, red bell pepper, and cauliflower in the curry sauce. I prepared it on the stovetop, and it took less than 30 minutes, including all the chopping. I did not use the blender for the onion mix because I like my curries chunky. I loved how it came out! I had to thin it a bit with water, because I cooked the coconut milk a bit too long and too high (and probably because the starch in the potatoes thickened the liquid) but the results were just what I was craving on a windy an cold evening. I will make this again. Thank you for the inspiration!
This was delicious! I used butternut squash instead because that is what I had – it was yummy! I also threw some fresh spinach in at the very end.
YUM! This is delicious and so easy. Great flavors. I used coconut milk, left out the oil (water sautéed instead) and honey, subbed baby carrots for the sweet potato, and added a can of diced tomatoes and a can of sliced mushrooms. Hearty and nutritarian :)
I have just made this, and it is so delicious and super easy! I didn’t blend the onion mix because I had a sleeping baby in the next room, and I also added some cauliflower and regular potato. I also substituted maple syrup for the honey. It is super tasty and creamy and smooth and oooohhh so good on a winter’s night!
This curry is so good! It is a nice meat-free meal!
This dish is so flavorful, one of my very favorites!
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The flavors are amazing! Perfect for a meatless meal!
This recipe was DELICIOUS and very authentic. I used simple coconut milk. I substituted the 2nd can of chickpeas with drained corn. I cooked it overnight on low for a little over 8 hours. I feel like almost any veggie would work for this recipe. Thank you! This will definitely be my go-to recipe for when I’m craving curry and don’t feel like over-doing it at a buffet. :)
can i use unsweetened soy milk instead?
Hi AC,
Absolutely! :)