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.
- 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.