Slow-Cooker Chickpea Coconut Curry

SAVE FOR LATER

Despite the fact that I use my Crock-Pot all the time, I haven’t posted a slow-cooker recipe here in almost six months. How is that possible?! Well, certain slow-cooker favorites (like this, this, and this) are such big household hits that I haven’t had as much need to try out new recipes.

That’s a pretty darn great problem to have! However, my toddler has become a huge fan of beans, legumes, + meatless meals, so that inspired me last month to try this wonderful Chickpea Coconut Curry. Do not be fooled by the short, simple ingredient list – it is packed with beautiful, bright, complex flavors.

Since then, it has been in frequent rotation in our home, impressing both the adults + the kiddo alike. My favorite way to serve it is as pictured, with Cilantro-Lime Rice (which is SO good), but it’s also tasty with plain white or brown rice, quinoa, farro, or naan.

While this turns out beautifully in the slow-cooker, it is easily adapted for quicker cooking on the stovetop, which I’ve done when I left dinner-planning until the last minute. =) Simply saute your onions/garlic in a medium saucepan until tender/translucent, then add in the other ingredients as described below.

Bring to a boil, then reduce to a simmer + cook, stirring occasionally, until the chickpeas are heated through and the sauce has thickened to your liking (about one hour for me).

Whether you cook this on the stovetop or in your slow-cooker, however you serve it, I know you are going to be wowed by it — it really is a scrumptious meal!

SAVE FOR LATER

SAVE FOR LATER

Slow-Cooker Chickpea Coconut Curry

This slow-cooker chickpea coconut curry is packed with beautiful, bright, complex flavors despite its short ingredient list. Serve with Cilantro-Lime Rice, plain rice, quinoa, farro, or naan for a delicious meatless meal.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 5 minutes mins

Servings: 6 servings

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 2 teaspoons canola oil
• 1 1/2 cups chopped onion
• 2 garlic cloves minced
• 2 19-ounce cans chickpeas (garbanzo beans), rinsed and drained
• 2 14.5-ounce cans no-salt-added diced tomatoes, undrained
• 1 13.5-ounce can light coconut milk
• 1 tablespoon curry powder
• 1 teaspoon salt
• 1/2 cup chopped fresh cilantro

Method

 

1. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 5 minutes or until onion is tender.
2. Place onion mixture, chickpeas, diced tomatoes, coconut milk, curry powder, and salt in a 3 1/2-quart electric slow-cooker; stir well.
3. Cover and cook on LOW for 6-8 hours.
4. Stir in cilantro and serve immediately.

Notes

This recipe is easily adapted for stovetop: sauté onions and garlic in a medium saucepan until tender, then add remaining ingredients. Bring to a boil, reduce to a simmer, and cook about 1 hour until thickened. Serve with Cilantro-Lime Rice, plain rice, quinoa, farro, or naan.