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.)
Love this recipe– but partially cook the sweet potatoes beforehand! My friend cooked for 12 hours, and they were still not done! I’ve also used frozen, cubed butternut squash. Yum. Great to have some mango chutney to go along.
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Nice recipe. I am gonna try it this weekend.
What size of crockpot would be best for this recipe?
Hi There,
Use a large round or oval crock pot, usually 6-8 quarts.
I love this recipe! I’ve been making it regularly for about 5 years now! It’s a nice, simple weekday meal!
Is curry powder an acceptable substitute if you don’t have garam marsala, turmeric, or cumin?
Hi Heather,
It is definitely not the same, but will give you a good flavor. :)
So easy, so quick!
Substations –
• Used ginger powder instead as it’s all I had (1/4 tsp it’s concentrated!)
• added 3 chicken thighs I had left in freezer
• used cumin seeds as I had no powder
• coconut cream instead of cream
• Added 1 Tsp stock powder for extra savoury flavour instead of salt
Fantastic recipe, thanks so much!
Omg SO GOOOOOD!!! I make this like biweekly now I swear, goes amazingly with naan. I like to add in a package of sliced white mushrooms, love how it enhances the flavor and texture. Secret: sprinkle some paprika and cinnamon on top when done cooking, then mix in. Trust me.
A good “base” for chickpea curry. Next time I’ll double the spices and add a cinnamon stick and a teaspoons of crushed cardamom seeds. Probably also something acidic such as lime juice. I used dried chickpeas and cooked on low for 7 h and the texture was perfect.
Did you add any extra liquid with the dry chick peas? Love this idea!
I made this for a dinner party as a few of my guests were vegan(including me). It was devoured by everyone:) I’m making it again today so I can freeze it in portions for days I don’t want to cook a separate meal for myself.
Thanks for the wonderful recipe
Not a bad dish at all, but it is lacking a few ingredients. It’s also a bit too sweet for my liking.
Would some crushed red pepper be good for a little kick?
Hi Jen,
Absolutely! Fire it up!!
Really loved it
This was fantastic! I would make it again and add other vegetables. The base is just really delicious!
Really loved the addition of sweet potato and honey to this! So good!
This is so good!! Such a flavorful meal!