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This slow cooker coconut chickpea curry recipe is a delicious twist on my favorite chicken curry recipe.  It’s sweet and spicy and so dang delicious.

Slow Cooker Coconut Chickpea Curry

I made this meat-free curry when I prepped and froze five vegetarian meals for my crockpot and it was so yummy that I decided it needed a blog post all of its own.  I don’t think I’ll ever get sick of the spicy perfection that comes from using store-bought curry powder.  It’s so easy and delicious all at once.

Since there’s no meat in this dish, it’s a very budget-friendly meal. And, the chickpeas are so hearty that we didn’t miss the meat at all.  Add some rice or naan on the side and dinner is done.

Slow Cooker Coconut Chickpea Curry

Slow Cooker Coconut Chickpea Curry

Yields: 4 servings

Ingredients

  • 2 cans of chickpeas (15oz each), drained and rinsed
  • 1 small onion, chopped (about one cup)
  • 2 large cloves of garlic, minced
  • 14.5oz can of tomato sauce (about 1 3/4 cup)
  • 6oz can of tomato paste
  • 13.5oz can of coconut milk
  • 2 cups of frozen peas
  • 3 tablespoons honey
  •  2 tablespoons curry powder
  •  1 teaspoon salt
  •  1 teaspoon crushed red pepper

Directions

  • Add all ingredients to your slow cooker and cook on “low” setting for 8 hours or until onions are soft.

To Freeze

  • Combine all ingredients in a gallon-sized plastic freezer bag and freeze for up to three months.  When you’re ready to eat, thaw overnight in the refrigerator and cook on “low” setting for 8 hours or until onions are soft.

Slow Cooker Coconut Chickpea Curry

7 Comments

  • Barbara says:

    I have made this curried chick pea dish for a fund raiser and served 150 people.

    I have been asked to share this recipe with at least 60 people.

    I have to give you ⭐️⭐️⭐️⭐️⭐️

    In addition to this when I am invited to a potluck everyone what’s this dish
    ⭐️⭐️⭐️⭐️⭐️ More stars

    I love the dish my daughter is s vegetarian she does the dish

    I like to serve the curry with a saffron and lime leaf rice
    Thank you

  • Damaris says:

    I made this for lunch today (our main meal) and it was SO GOOD! Had to go back for seconds 😀
    Thanks so much for sharing!

  • Lori Pavelka says:

    Has anyone tried cooking this on high for 4 hours?

    • Annie says:

      I did. I didn’t chop my onions in small pieces so they were still hard so after 4 hours on high in the slow cooker I set it for 8 mins on high manual pressure cooker. Onions were still crunch, next time I will mince them. Great recipe. Interesting because it’s sweet with a hint of spice. I like it!

  • Deborah says:

    What brand and type.of curry powder do you use?

  • Chelsea Myers says:

    This is a STAPLE in my household. Only get better with time. I never use the slow cooker though. I just throw it in my dutch oven and let it simmer for 30 minutes to an hour. I serve over rice or with naan (or both if I really want the carbs!). I love making a huge pot and eating it over and over again for lunch the following week. It’s also such an easy meal to scale up for guests! Thank you for bringing this into my life. 😀

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