Imagine coming home to a kitchen filled with the intoxicating aroma of a rich, creamy curry that's not only incredibly delicious but also completely plant-based and effortlessly prepared. This Slow Cooker Vegan Coconut Chickpeas Curry is your ticket to a mouthwatering meal that requires minimal effort but delivers maximum flavor. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves a good, hearty dish, this recipe is about to become your new go-to comfort food that'll transport your senses straight to culinary paradise!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup vegetable broth
- 2 cups spinach, fresh
- 1 tablespoon lime juice
Instructions
- Prepare all ingredients by draining and rinsing the chickpeas, chopping the onion, and mincing the garlic.
- In a slow cooker, combine the drained chickpeas, chopped onion, and minced garlic.
- Add coconut milk, vegetable broth, curry powder, turmeric, cumin, salt, and pepper to the slow cooker. Stir all ingredients thoroughly to ensure even distribution of spices.
- Cover the slow cooker and set it to low heat. Cook for 5-6 hours, allowing the flavors to meld and the chickpeas to become tender.
- During the last 15 minutes of cooking, stir in the fresh spinach leaves, allowing them to wilt into the curry.
- Just before serving, squeeze fresh lime juice over the curry and give it a final gentle stir.
- Taste and adjust seasoning if needed, adding more salt, pepper, or spices to suit your preference.
- Serve hot over rice or with naan bread, garnishing with fresh herbs like cilantro if desired.
Tips
- For the most vibrant flavor, toast your spices in a dry pan for 30-60 seconds before adding them to the slow cooker. This releases their essential oils and intensifies their taste.
- Use full-fat coconut milk for a creamier, richer curry that will make your dish more luxurious and satisfying.
- If you prefer a thicker curry, you can mix a tablespoon of cornstarch with a little cold water and stir it in during the last 30 minutes of cooking.
- Don't rush the cooking process - the slow, low heat allows the spices to fully develop and the chickpeas to become perfectly tender.
- For added protein and texture, consider garnishing with toasted cashews or pumpkin seeds before serving.
- Leftover curry can be stored in the refrigerator for up to 4 days and often tastes even better the next day as the flavors continue to meld.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 0mg
