Slow Cooker Chickpea Curry
This slow-cooker chickpea curry is hands-down the easiest meal you’ll ever make! Just toss everything into your slow cooker and let it work its magic. The result? A rich, aromatic curry that's not only delicious but also budget-friendly and perfect for meal prepping.
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Servings: 4
Calories: 477kcal
Ingredients
- 1 medium onion, finely diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 large garlic cloves, minced
- 1 inch piece fresh ginger, peeled and minced
- 2 tablespoons tomato paste
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 can (14 oz / 400 g) chickpeas, drained and rinsed
- 1 can (14 fl oz / 400 ml) coconut milk, coconut milk
- 2 cups (60 g) baby spinach
- Fresh coriander, to garnish
Instructions
- Add the onion, bell peppers, garlic, ginger, tomato paste, and all the spices to your slow cooker.1 medium onion1 medium red bell pepper1 medium green bell pepper2 large garlic cloves1 inch piece fresh ginger2 tablespoons tomato paste1 tablespoon garam masala1 teaspoon ground cumin1 teaspoon ground coriander½ teaspoon ground turmeric½ teaspoon salt¼ teaspoon ground black pepper
- Next, add the drained and rinsed chickpeas and coconut milk and stir everything together.2 can (14 oz / 400 g) chickpeas1 can (14 fl oz / 400 ml) coconut milk
- Cover and cook on HIGH for 3 hours.
- After 3 hours, stir in the baby spinach and cook for an additional 5 minutes until the spinach wilts.2 cups baby spinach
- Adjust the seasonings to taste and serve hot over your favorite rice or with naan bread.Fresh coriander
Nutrition
Calories: 477kcal | Carbohydrates: 46g | Protein: 16g | Fat: 29g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1016mg | Potassium: 946mg | Fiber: 15g | Sugar: 8g | Vitamin A: 2612IU | Vitamin C: 74mg | Calcium: 137mg | Iron: 6mg