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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.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
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.