Slow Cooker Coconut Chickpea Curry
Give Slow Cooker Coconut Chickpea Curry about 6 hr; most of that is cooking time, and it makes 6 servings. It is built around chickpeas, coconut milk and canned diced tomatoes. The cooking is mostly appliance cooking. It is vegan. It is on the lighter side, at about 310 calories and 12 g of protein per serving.
- Total time
- 6 hr
- Servings
- 6
- Difficulty
- Easy
- Calories
- 310 kcal
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Ingredients
For 6 servings
- 400 gchickpeas
- 400 mlcoconut milk
- 400 gcanned diced tomatoes
- 1yellow onion
- 3 clovesgarlic
- 1 tbspfresh ginger
- 2 tbspcurry powder
- 100 gbaby spinach
Instructions
- Dice the Yellow onion, mince the Garlic cloves and Fresh ginger. Place them in the slow cooker.
- Add the drained Chickpeas, Coconut milk, Canned diced tomatoes, and Curry powder. Stir everything together.
- Cover and cook on LOW for 6 hours until the flavors have melded and the sauce has thickened.
- Stir in the Baby spinach during the last 15 minutes of cooking, letting it wilt into the curry. Season with salt and serve over basmati rice.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 12 g
- Fat
- 14 g
- Carbs
- 38 g
Approximate values for one serving.
About this recipe
- Cuisine: Indian
- Diet: vegan
- In cookbook: Slow Cooker & Instant Pot
