Slow Cooker Chickpea Curry
This easy Chickpea Curry is completely vegan, packed with vegetables, and can be made in the Slow Cooker or the Instant Pot. Mildly spiced and balanced with coconut milk, this vegetarian curry is freezer friendly to boot.
Calories 221 kcal 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 ¼ 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 coconut milk 1 8 oz bag baby spinach
Heat the oil in a large heavy-bottomed flying pan over medium-high heat. If you're using an Instant Pot, this can be done directly in the pot using the sauté function. Add the onion, and sauté until translucent - about 5 minutes. Stir in the curry powder, ginger, garlic, and cayenne pepper, and cook for about 1 minute. 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. Add the chickpeas, peppers, potato, cauliflower, tomatoes, and broth. To finish Stir in the spinach bit by bit to allow it to wilt. Stir in the coconut milk. Taste, and season with salt and pepper. Serve over rice, or with naan bread.
Nutrition values are an estimate only.
Chickpea curry will last 3-5 days in the fridge, or you can portion it and freeze for up to three months.
Calories: 221 kcal | Carbohydrates: 30 g | Protein: 7 g | Fat: 6 g | Sodium: 555 mg | Potassium: 313 mg | Fiber: 6 g | Sugar: 3 g | Vitamin A: 690 IU | Vitamin C: 67.7 mg | Calcium: 26 mg | Iron: 0.7 mg