Slow Cooker Chick Pea Curry
This slow cooker chick pea curry is a healthy and delicious one-pot meal the whole family will enjoy. Simple to make and perfect for chilly days.
This week our oven broke down, so I’m having to be creative when it comes to meals. Thank goodness for our slow cooker, BBQ and griddler, or we’d be very limited in what we could prepare. Although the breakdown couldn’t have happened at a worse time, there’s definitely a part of me that’s excited to finally be replacing the builder-grade appliance that hasn’t worked very well from day one (more on that later).
Because I plan meals at the beginning of the week, I still wanted to try and move forward with what I had selected and prepared for. We always try to do at least one meatless meal per week to save money and be a little more health conscious, so I stuck with the chick pea curry that was on my list for Tuesday.
Normally this recipe requires stovetop cooking, but I decided I would modify the recipe and see how it turned out in the slow cooker. I’m happy to report that it surpassed my original method and got a thumbs up by all.
Slow Cooker Chick Pea Curry
Ingredients
- 2 cups dried chick peas
- 1 cup chopped fresh tomatoes (large chunks)
- 2 teaspoons cumin
- 2 teaspoons curry powder
- ½ teaspoon ground coriander
- 1 teaspoon salt
- 2 cloves garlic, finely chopped
- 3 tablespoons finely chopped fresh ginger
- 4 tablespoons finely chopped jalapeño peppers, seeds removed
- 2 chicken bouillon cubes (105 grams each- look for MSG free)
- 1 large onion, chopped
- 3 cups water (may need more)
- 1 can coconut milk (500 mL)
- 4 green onions, chopped
The full list of ingredient measurements and instructions are in the printable recipe card at the bottom of the post.
Directions
- Add all ingredients except coconut milk and green onions to slow cooker.
- Place on low setting for 6-8 hours (cook times will vary), stirring a couple times if possible. Check for moisture (if it looks too dry add a little more water).
- Before serving, stir in coconut milk and 3 chopped green onions. Heat for 5 minutes.
- Use the remaining green onion to garnish.
This curry pairs well with rice and/or naan. It’s packed full of protein and fibre, which keeps you feeling full. Chick peas are also known to lower cholesterol and curry spices have many health benefits of their own.
The best part is, this dish is easy to make and very tasty in my books. Enjoy!
More Family Meal Ideas
Slow Cooker Chick Pea Curry
Ingredients
- 2 cups dried chick peas
- 1 cup chopped fresh tomatoes (large chunks)
- 2 teaspoon cumin
- 2 teaspoons curry powder
- ½ teaspoon ground coriander
- 1 teaspoon salt
- 2 cloves garlic, finely chopped
- 3 tablespoons finely chopped fresh ginger
- 4 tablespoons finely chopped jalapeño peppers, seeds removed
- 2 (105 gram) chicken bouillon cubes (look for MSG-free)
- 1 large onion, chopped
- 3 cups water (may need more)
- 1 500 mL can coconut milk
- 4 green onions, chopped
Instructions
- Add all ingredients except coconut milk and green onions to slow cooker. Place on low setting for 6-8 hours (cook times will vary), stirring a couple times if possible. Check for moisture (if it looks too dry add a little more water).
- Before serving, stir in coconut milk and 3 chopped green onions. Heat for 5 minutes. Use the remaining green onion to garnish.
Notes
- This curry pairs well with rice and/or naan.
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Have a great week,
My plan was to make Channa Masalla for dinner tonight but I think I’ll give this a try instead. I can’t resist anything with coconut milk. Thanks Shauna.
This looks so very yummy! Thank you for stopping by my blog today and for your sweet comment.
This looks so tasty! I think my hubs and I need to give this a try. Thanks for sharing your recipe! :-)
What a pain, about the oven! But we are just now getting into hummus and chick peas. I may actually give this a try for my husband and I.
Oh, that does look yummy and I think my family would like this (I know I would!) – thanks!!
I love slow cooker recipes Shauna and this one looks so delish! I love chickpeas and curry – the addition of the coconut milk must really take it to a whole other yummy level! Thanks so much for sharing this at Project Inspire{d}!