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Slow Cooker Vegan Chickpea Curry

This curry dish is incredibly easy to make and is friendly for plant-based diets while incredibly filling and packed with flavor.
Prep Time 5 mins
Cook Time 6 hrs
Course Main Course, Side Dish
Cuisine Indian
Servings 4 people

Equipment

  • Slow cooker

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword dairy free, gluten free, paleo, plant-based, soy free, sugar free, vegan, vegetarian