Crockpot Chickpea Curry Recipe

Name: Crockpot Chickpea Curry Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 people
Ingredients: 1 large onion; 4 cloves garlic; 1 tablespoon fresh ginger; 1 teaspoon olive oil; 1 1/2 cups heavy cream; 2 teaspoons garam masala; 2 teaspoons ground turmeric; 1 teaspoon ground cumin; 1 tablespoon honey; 1/4-1/2 teaspoon crushed red pepper; 28 ounces chickpeas; 3 cups sweet potatoes

User Reviews

5.0

192 reviews

Excellent

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings
6 people
Calories
416 kcal
Course
Main Course, Dinner
Cuisine
Indian

Crockpot Chickpea Curry Recipe

Gael Hudson

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This curry is the perfect dish for a cozy, flavorful meal with minimal effort. Packed with hearty chickpeas, sweet potatoes, and warm spices, it’s a comforting vegetarian meal that can be made right in your slow cooker!

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Ingredients

Servings

1 large onion, chopped
4 cloves garlic, smashed
1 tablespoon fresh ginger, grated
1 teaspoon olive oil
1 1/2 cups heavy cream (or 13 ounce can thick unsweetened coconut milk)
2 teaspoons garam masala
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 tablespoon honey
1/4-1/2 teaspoon crushed red pepper (optional)
28 ounces chickpeas, drained (2 cans)
3 cups sweet potatoes, peeled and chopped

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Instructions

Add the oil to a skillet and place over medium heat. Sautee the onions, garlic, and ginger until soft, 3-5 minutes, then remove from heat.
Place the onion mixture in the blender, along with the cream (or coconut milk,) all spices, honey, and 1 teaspoon salt. Cover and puree until smooth.
Pour the curry blend into the slow cooker, then add the chickpeas and chopped sweet potato. Mix well. Place the lid on the slow cooker, and turn on high for 4-5 hours or low for 6-8 hours.
Once the sweet potatoes are soft, serve warm over basmati rice or with Indian style flatbread (naan or chapatis.)

Notes

Using heavy cream creates an ultra-rich luxurious curry. However, you can substitute coconut milk to make a slightly lighter dairy-free option. My favorite way to prepare this dish is to use half cream and half coconut milk. That way, you get the coconut flavor and the silky cream texture.
Vegan? Swap the honey for agave and the heavy cream for coconut milk.

Nutrition Information

Show Details

Serving 0.75cup Calories 416kcal (21%) Carbohydrates 39g (13%) Protein 9g (18%) Fat 25g (38%) Saturated Fat 14g (70%) Cholesterol 81mg (27%) Sodium 430mg (18%) Potassium 526mg (15%) Fiber 8g (32%) Sugar 6g (12%) Vitamin A 10355IU (207%) Vitamin C 4.6mg (5%) Calcium 117mg (12%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 416 kcal

% Daily Value*

Serving	0.75cup
Calories	416kcal	21%
Carbohydrates	39g	13%
Protein	9g	18%
Fat	25g	38%
Saturated Fat	14g	70%
Cholesterol	81mg	27%
Sodium	430mg	18%
Potassium	526mg	11%
Fiber	8g	32%
Sugar	6g	12%
Vitamin A	10355IU	207%
Vitamin C	4.6mg	5%
Calcium	117mg	12%
Iron	2.6mg	14%