Slow Cooker Chickpea Curry

An easy, heathy, and delicious slow cooker chickpea curry. Loaded with vegetables, warming spices, and coconut milk, this is nourishing comfort food at its best.

A bowl of chickpea curry with golden rice and a slowcooker in the background

My kid turns two in less than two weeks, which I find hard to believe.

Not that I can’t believe he’s turning two – he’s been treating us to more than enough toddler tantrums to secure the fact that he’s absolutely and without a doubt into the terrible twos. He’s incredibly verbal, is constantly asserting himself, and is letting us know in no uncertain terms who’s really in charge around here.

The issue is that his birthday is March, and March is supposed to be the start of spring, right? Well there’s nary a whiff of spring around these parts. Nary a whiff.

overhead photo of chickpea vegetable curry in a slow cooker

I know a lot of you are probably ready to move on to fresh, springy recipes, but I’m hoping there are also a good amount of you who are, like me, still huddled around your slow cookers living that comfort food life.

This slow cooker chickpea curry is one of those back pocket recipes that really couldn’t be easier. It does have the annoying extra step of browning the onions before they’re added to the slow cooker, but otherwise it’s a chop-and-dump situation.

What’s in Slow Cooker Chickpea Curry?

We’ve got potatoes, cauliflower, peppers, canned tomatoes, and a whole huge bag of baby spinach showing up in the vegetable department. The spinach wilts down to practically nothing once you get it in there, so it’s a great way to sneak in a mega dose of greens while satisfying those comfort food cravings.

We’ve got chickpeas bringing it in the plant-based protein department, a whole 12 grams per cup, and coconut milk rounding things out and making it all lush and satisfying. Really, can you think of anything better? I cannot. Unless, that is, one of you made this for me rather than me making it for myself. That’d be better but only because I’m tired and lazy and I like it when people make me food.

Overhead shot of chickpea vegetable curry in a ceramic bowl with a glass of water and a bowl of rice to the side

How do you make Slow Cooker Chickpea Curry?

So you throw all of the ingredients into your slow cooker, turn it on to high or low depending on how long you’ll be out for, and while you’re carrying about your business it’s doing it’s thing, slowly but surely, until dinner time rolls around and you’ve got a satisfying vegetarian curry all ready to go. All you need to do is cook some rice, and, boom! Dinner is done.

Regarding the rice; it is yellow. That’s because I threw in a half teaspoon of turmeric when I was cooking that rice, mostly for photogenic purposes. You can do it too, if you want, but don’t feel obligated. It tastes mildly of turmeric which I think neither enhances or detracts from the lovely flavours of the curry, so really it’s all good either way.

two bowls of slowcooker chickpea curry with turmeric rice in the background

Hey Nutrition Lady, talk to me about chickpeas. 

Gosh, I would love to! Here’s what you need to know:

Chickpeas, aka garbanzo beans, are a super food! They contain about 12.5 grams of fiber per cup, which is 50% of the recommended daily intake of dietary fiber. Keeps you regular, folks! About two-thirds of the fiber in garbanzos is insoluble, which is great for digestive health, particularly in the colon. The remaining third is soluble fiber, which can help lower our LDL-cholesterol, total cholesterol, and triglycerides; important for cardiovascular health.

Chickpeas are also a great source of plant-based protein, offering up about 12 grams per cup. The protein-fiber combination in chickpeas is key for stabilizing blood sugar levels, as both protein and fiber move through our digestive systems at a moderate pace.

Chickpeas are notable for antioxidant nutrients like vitamin C, vitamin E, and beta-carotene, but also contain concentrated supplies of antioxidant phytonutrients such as flavonoids and polyphenols.  Chickpeas also contain valuable amounts of polyunsaturated fatty acids, including alpha-linolenic acid (ALA), the body’s omega-3 fatty acid from which all other omega-3 fats are made. Chickpeas – what’s not to love?!

Overhead shot of two bowls of slowcooker chickpea curry with some turmeric rice

Other Cozy Dishes You Might Enjoy:

Slow Cooker Red Lentil Dahl  
Slow Cooker Lentil Shepherd’s Pie
Mung Bean and Coconut Curry

Overhead shot of two bowls of slowcooker chickpea curry with some turmeric rice
4.82 from 11 votes

Slow Cooker Chickpea Curry

An easy, heathy, and delicious slow cooker chickpea curry. Loaded with vegetables, warming spices, and coconut milk, this is nourishing comfort food at its best. 

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Calories 221 kcal
Author Katie Trant


  • 1 teaspoon extra virgin olive oil
  • 1 medium yellow onion diced
  • 1 teaspoon sea salt
  • 2 medium yellow potatoes diced
  • 1 Tablespoon curry powder
  • 1 Tablespoon fresh ginger finely diced or grated
  • 3 cloves garlic finely minced or crushed
  • 1/4 teaspoon cayenne pepper
  • 2 cups vegetable broth
  • 2 14 oz cans chickpeas drained and rinsed
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper diced
  • 1 medium head cauliflower cut into bite-sized florets
  • 2 14 oz cans diced tomatoes
  • 1 14 oz can light coconut milk
  • 1 8 oz bag baby spinach


  1. Heat the oil in a large heavy-bottomed flying pan over medium-high heat. 

  2. Add the onion, and sauté until translucent - about 5 minutes.

  3. Stir in the curry powder, ginger, garlic, and cayenne pepper, and cook for about 1 minute. 

  4. Remove the onions from the heat, and scrape them, along with all of the spices, into the slow cooker. If any of the spices are stuck to the pan, you can rinse it out with a bit of vegetable broth. 

  5. Add the chickpeas, peppers, potato, cauliflower, tomatoes, and broth to the slow cooker, cover, and cook on HIGH for 4 hours.

  6. Stir in the spinach bit by bit to allow it to wilt. 

  7. Stir in the coconut milk. 

  8. Taste, and season with salt and pepper. 

  9. Serve over rice, or with naan bread. 

Nutrition Facts
Slow Cooker Chickpea Curry
Amount Per Serving
Calories 221 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 555mg23%
Potassium 313mg9%
Carbohydrates 30g10%
Fiber 6g24%
Sugar 3g3%
Protein 7g14%
Vitamin A 690IU14%
Vitamin C 67.7mg82%
Calcium 26mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.




  1. Kiran Gill says

    Hi, I haven’t made this curry yet but was a little worried about using 2 cans? I don’t like too much tomato’s buy this recipe uses 2 cans. Anyone think the tomato taste is overpowering? Thanks

    • Katie Trant says

      Hi Kiran, two cans of tomatoes works out to about 3 cups of crushed tomatoes. Since there are lots of spices and also coconut milk in this recipe I wouldn’t say it’s overwhelmingly tomato-ey, but who knows, if you don’t like tomatoes you may not like it 🤷🏻‍♀️

    • Katie Trant says

      Each 14oz can contains about 1.5 cups of chickpeas, so you’d use 3 cups of COOKED chickpeas. Don’t put the dried beans into this recipe without soaking and cooking them first.

  2. Christine Bandy says

    Oh my gosh so delicious!!! Used half potato, half sweet potato and daaamn was it good! Also sprinkled a little hot chili flakes on at the end. A+ lady!!

  3. JANICE says

    I made this for the first time today and it was a nice easy recipe to follow. The flavours were really good so I’ll make it again. It’d be nice if the cauliflower didn’t get so soft but with 4 hours in the slow cooker, it was inevitable. Next time I may try adding it partway through to try to keep some texture instead of being so mushy. Or I may try doing it on the stove top instead of the slowcooker. I also found mine to have quite a bit of liquid but served over rice it soaked in nicely.

  4. alice k mynett says

    We are not a meat-free household, as you know, but I always have portions of this chick pea curry in my freezer for use when a vegetarian visits (like tomorrow). Thank you for helping me to be prepared for different dietary needs.

  5. Tessa says

    I’m not normally a fan of curry but this dish was my kind of food and I had to try it. Very tasty. I definitely will be making it again.

  6. Jo says

    Hi there …… I can’t wait to make this. Only thing is, I don’t own a slow cooker!
    Any chance you could steer me in the right direction to either cooking it in a crock pot in the oven or on the stove top?
    Many thanks in advance!

    • Katie Trant says

      Hi Jo, I’ve never tried making this recipe not in a slowcooker, so I can’t say exactly how it would turn out. But I’d guess at cooking the onions garlic and ginger until soft, adding the potatoes, peppers, cauliflower, and spices and sautéing for a few min, then adding the tomatoes and veg broth, bringing to a boil, then reducing, covering, and simmering until the potatoes and cauliflower are tender. Then add the spinach and coconut milk. This is a total guess though, so please excuse any errors in execution!

      • Jo says

        That’s very sweet of you to work that out for me! Meanwhile I’ve found a 5 liter slow cooker in KMart for only $20 so now I can cook it slow ….. or fast!
        Many thanks Katie!

      • Bill says

        While I’ve got you here so to speak, what should the consistency be like when it’s ready to serve? I made a batch last night (so late that it finished at 1am, haha) and while the ingredients added a lot of volume the sauce is fairly watery. Was going to simmer it today to reduce it.

        • Katie Trant says

          Hey Bill, while the sauce shouldn’t be super liquidy, with the coconut milk added at the end what you have is a fragrant broth that’s excellent to sop up with some rice or bread. So not runny like a soup, but there is definitely some liquid there (as pictured in this post). All slow cookers are a bit different, so it’s possible yours needed a bit more time. Let me know how it turns out!

  7. Carley says

    This looks like a fantastic recipe! My daughter is allergic to cauliflower…is there anything else that I could use instead or would it be a good idea to add more potatoes and veggies? Also, wondering if this freezes well?


    • Katie Trant says

      Hi Carley, I haven’t tried this with anything other than cauliflower so I can’t say for sure how it would turn out… I’m thinking zucchini might be a good substitute, but I also worry it might get too mushy with the slow cooking. You can definitely increase all of the other veggies and potatoes. Or you could try using some butternut squash or even parsnip? Let me know what you end up doing and how it turns out! And yes, this recipe freezes like a dream 🙂

  8. Cath says

    YUM! Made this today & it was delicious! Few changes as didn’t have all the ingredients – 1x tin lentils as only had 1 tin chickpea, and pak choi for spinach. Yum. Much enjoyed by 2x 7 year olds too. Thank you!

    • Katie Trant says

      Those sound like great swaps, Cath! I never would have considered using pak choi in this dish, but I can totally see how it would work. And if it’s 7yr old approved, even better!

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