Crockpot Chickpea Curry Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
6 people
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Calories
416 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Crockpot Chickpea Curry Recipe
Description
The recipe begins by sautéing chopped onion, smashed garlic, and grated ginger in olive oil until soft and fragrant. These aromatics are pureed with heavy cream or coconut milk, along with garam masala, turmeric, cumin, honey, crushed red pepper, and salt, to form a smooth, spiced curry sauce. The sauce is poured into the crockpot, where drained chickpeas and peeled, chopped sweet potatoes are added and cooked slowly.
Cooking on high for 4-5 hours or low for 6-8 allows the sweet potatoes to soften and flavors to meld. The curry is rich and velvety from the cream and honey's subtle sweetness, balanced by turmeric's earthiness and the warm complexity of garam masala. Optionally, crushed red pepper adds mild heat, adjustable to taste.
Serving this curry over basmati rice or alongside Indian flatbreads like naan or chapati completes the meal, offering a satisfying vegetarian option rich in texture and flavor.
The notes suggest that substituting half the cream with coconut milk incorporates coconut flavor while maintaining silkiness. For a vegan variation, honey can be replaced with agave syrup and dairy cream with coconut milk.
Ingredients
- 1 large onion chopped
- 4 cloves garlic smashed
- 1 tablespoon ginger grated, fresh
- 1 teaspoon olive oil
- 1 1/2 cups heavy cream (or 13 ounce can thick unsweetened coconut milk)
- 2 teaspoons garam masala
- 2 teaspoons Turmeric ground
- 1 teaspoon cumin ground
- 1 tablespoon honey
- 1/4-1/2 teaspoon crushed red pepper (optional)
- 28 ounces chickpeas drained (2 cans
- 3 cups sweet potato peeled and chopped
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
- Substituting coconut milk for heavy cream creates a lighter, dairy-free curry with coconut flavor.
- Using half cream and half coconut milk blends richness with tropical notes.
- For a vegan version, replace honey with agave syrup and heavy cream with coconut milk.
- Cook on low for 6-8 hours or high for 4-5 hours until sweet potatoes are tender.
- Serve over basmati rice or with Indian flatbreads such as naan or chapati.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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