chickpea curry recipe indian vegan slow cooker recipe Chickpea Curry Recipe Indian Vegan Slow Cooker Delight

Indian cuisine is renowned for its vibrant flavors, hearty ingredients, and aromatic spices, and what better way to enjoy it than with a comforting bowl of chickpea curry? This Indian vegan slow cooker recipe combines the earthiness of chickpeas with rich tomatoes, fragrant spices, and creamy coconut milk to create a dish bursting with flavor and nutrition.

Whether you’re a seasoned fan of Indian food or just starting to explore its treasures, this recipe offers a simple, hands-off cooking method that’s perfect for busy days. Just toss the ingredients in your slow cooker, and hours later, you’ll have a delicious, wholesome curry ready to enjoy.

It’s an ideal meal for meal prep, family dinners, or when you want something warm and satisfying without spending hours in the kitchen.

Plus, it’s entirely plant-based, gluten-free, and packed with protein and fiber, making it a nutritious choice for everyone. Ready to dive into this flavorful journey?

Let’s get cooking!

Why You’ll Love This Recipe

This chickpea curry is a fantastic addition to your recipe collection for several reasons:

• Effortless Preparation: The slow cooker does all the hard work, letting you focus on other tasks while your meal simmers to perfection.
• Rich, Authentic Flavors: Traditional Indian spices like cumin, coriander, turmeric, and garam masala create a deep and satisfying taste.
• Healthy and Vegan: Loaded with plant-based protein and fiber from chickpeas, plus the creaminess of coconut milk without any dairy.
• Versatile: Serve it with rice, naan, or even use it as a filling for wraps or bowls.
• Freezer Friendly: Make a big batch and freeze leftovers for quick meals later.

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes, with juices
• 1 can (14 oz) coconut milk (full fat for creaminess)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (adjust to your heat preference)
• 1 teaspoon mustard seeds
• 1/2 teaspoon ground cinnamon
• 1 tablespoon olive oil or any neutral oil
• Salt and black pepper, to taste
• Fresh cilantro for garnish (optional)
• Juice of 1/2 lemon (optional, for brightness)
• 1 cup vegetable broth or water

Equipment

• Slow cooker (4 to 6-quart size recommended)
• Cutting board and knife for prepping vegetables
• Measuring spoons and cups
• Wooden spoon or spatula for stirring
• Grater for ginger (optional but helpful)
• Can opener for canned ingredients
• Serving bowls or plates

Instructions

1. Prepare the aromatics: Heat the olive oil in a skillet over medium heat. Add the mustard seeds and wait until they start to pop. Then add the chopped onion, minced garlic, and grated ginger. Sauté for about 5-7 minutes until the onions are translucent and fragrant.
2. Add the spices: Stir in the ground cumin, coriander, turmeric, garam masala, chili powder, and cinnamon. Cook for another 1-2 minutes, stirring constantly to toast the spices and bring out their flavors.
3. Transfer to slow cooker: Pour the sautéed onion and spice mixture into the slow cooker. Add the drained chickpeas, diced tomatoes (with their juice), coconut milk, and vegetable broth.
4. Season and stir: Add salt and pepper to taste. Stir everything together gently to combine all ingredients well.
5. Cook low and slow: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The flavors will deepen and the chickpeas will become tender.
6. Final touches: About 15 minutes before serving, stir in the lemon juice to add a fresh brightness to the dish. Adjust salt and spice levels if needed.
7. Serve: Garnish with freshly chopped cilantro if desired. Serve hot with basmati rice, warm naan, or your favorite grain.

Tips & Variations

“For an extra layer of flavor, try roasting the spices in a dry pan before adding them to the slow cooker.”

• Use dried chickpeas: If using dried chickpeas, soak them overnight and increase slow cooker time to 8-10 hours on low, adding extra broth as needed.
• Add vegetables: Include diced potatoes, carrots, or spinach for added nutrition and texture.
• Make it spicy: Add fresh chopped green chilies or a pinch of cayenne pepper.
• Swap coconut milk: For a lower-fat option, use light coconut milk or cashew cream.
• Serve differently: Use the curry as a filling for wraps or as a topping for baked sweet potatoes.
• Try this delicious Thelma Sanders Squash Recipe for a complementary side dish bursting with flavor.

Nutrition Facts

Serving Suggestions

This chickpea curry pairs beautifully with traditional Indian sides and other hearty options:

• Steamed basmati rice: The fluffy grains soak up the creamy curry sauce perfectly.
• Warm naan or roti: Use to scoop up the curry and enjoy the full experience.
• Quinoa or millet: For a gluten-free alternative to rice.
• Side of roasted vegetables: Try roasted cauliflower or green beans for a colorful plate.
• Fresh cucumber raita (vegan version): A cooling contrast to the spices.
• Check out this Bariatric Meatloaf Recipe if you want a non-vegan hearty meal option to accompany your curry night.

Conclusion

This Indian vegan slow cooker chickpea curry is a true crowd-pleaser — easy to prepare, full of warm, exciting spices, and incredibly nourishing. It’s perfect for anyone looking to enjoy a healthy, plant-based meal with minimal fuss.

The slow cooker method unlocks the flavors beautifully while saving you time, making it a staple recipe for weeknights or meal prepping. Plus, it’s adaptable to your spice preferences and dietary needs.

If you enjoyed this recipe, don’t forget to explore other creative dishes such as the tangy Pickled Cherry Pepper Recipe or indulge your sweet tooth with the creamy Peanut Butter Gelato Recipe. Happy cooking and savor every bite of your flavorful journey!

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