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Slow Cooker Chickpea Curry (Vegan)

This dish is something that I make variations of all the time. I’m a HUGE curry girl, so meals like this are always my go-to whenever I’m in need of something warm, comforting, healthy, and delicious. Although I do not digest legumes very well, I really enjoy them. Recently, I began playing around with trying to incorporate them back into my diet and this chickpea curry was a lovely attempt to do so. Because I do have some trouble with beans, I always start with them dried, as opposed to can, and soak them ahead of time (usually 8-24 hours before I plan to cook them). If you process legumes like a champ, you could easily make this dish using a pot on the stove in a fraction of the time. If you’re using dried beans, using the slow-cooker will give you the freedom to go about your day as those babies soften up.

Like I mentioned earlier, I make variation of this dish all the time using different kinds of veggies and proteins. I highly encourage you to experiment. Replace the chickpeas all together or simply add more things in. You could easily make the sauce on the stove and then toss in a few shrimp and have a delicious seafood variation of this! If you’d like to try chicken, I suggest making it on the stovetop as well. I personally don’t like the texture of chicken that’s been slow-cooked so I wouldn’t go the Crockpot route, but to each her own!

Slow Cooker Chickpea Curry (Vegan)

  • 2 cans chickpeas ((or 4 cups dried))
  • 1 onion
  • 1 10 oz can diced tomatoes ((w/jalapeno and cilantro*))
  • 2 Tbsp curry powder
  • 1 tsp garam masala
  • 1 tsp tumeric
  • 1 tsp salt
  • 1 bay leaf
  • 2 cups vegetable stock
  • 1 cup water
  • 1/2 cup coconut milk
  1. Place chickpeas in a large bowl and soak in water overnight. (If using dried)

    After soaking, place chickpeas along with all the additional ingredients EXCEPT the coconut milk into the slow-cooker.

    Cook for 4-5 hours on low setting.

    Once done cooking, add coconut milk and serve.

    Let the deliciousness unfold.

*I just happened to see this at the store and thought the extra flavors would be nice. Regular diced tomatoes will also do just fine!

Read more from Sabrina’s personal blog: Girl with the Hipster Glasses.

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Sabrina

Sabrina is a PhD student, yoga instructor, and mindful eating/cooking consultant living in Los Angeles. She’s obsessed with traveling to new places, cooking with whole food ingredients, and hanging out with puppies at her yoga studio.

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