What have you been cooking up in quarantine? Now that I’m spending most of my time at home, I’ve started getting creative in the kitchen again. Using a slow cooker has given me a lot more confidence in my culinary skills, and if you haven’t invested in one yet, what are you waiting for? One of my 20 for 2020 goals was to master a few Crockpot recipes, and I think I’m well on my way!
This curry dish has become an overnight favorite of mine, and I can’t wait to cook it up for friends in person someday! In the meantime, I’m sharing it virtually in the hopes that it will add some excitement to your dinner routine. 🙂 This chickpea curry has no animal products, so it is perfect for the plant-based readers but still packed with plenty of flavor for all to enjoy. It’s also gluten-free, and can be paired with rice, cauliflower rice, or any other base you want to use.
I encourage you to mix things up! If you like a little more spice, you can add in more chili powder. If you have other veggies in the house, chop them up and throw them in the slow cooker. Curries freeze and reheat well, so if you live alone and don’t plan to eat it all in the next few days, freeze it for an easy meal prep. This recipe made about four servings.
Slow Cooker Vegan Chickpea Curry
- Slow cooker
- 1 can chickpeas drained
- 1 can petite diced tomatoes
- 1 can coconut milk full-fat
- 1 tbsp red curry paste
- 1 tbsp minced garlic
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp garam masala
- 1/2 tsp chili powder
- 1 tsp tapioca flour or cornstarch optional (to thicken)
- salt to taste
- Add chickpeas, tomatoes, coconut milk, curry paste, garlic and spices to the slow cooker.
- Set heat to LOW and cook for six hours, mixing occasionally.
- About 30 minutes before serving: If the curry doesn't thicken up to your liking, add 1 tsp of tapioca or cornstarch to thicken and stir in.
- Serve with rice, cauliflower rice or on its own.
Let me know if you try it and how it comes out! Feel free to tag me at @wellnessandwanderlustblog with your creations. Bon appétit!