This slow cooker Indian chickpea and spinach curry is a wholesome, protein-rich dish perfect for busy days when you want flavorful comfort food without the fuss.
Using canned chickpeas and fresh spinach, this curry simmers slowly with traditional Indian spices, creating a rich and aromatic stew that's delicious served with rice or flatbread.
The slow cooker simplifies cooking by developing deep flavors over hours, making the dish both convenient and satisfying.
Why You’ll Love This Recipe
- Slow cooking allows the spices and chickpeas to meld deeply, enriching the flavor without constant attention.
- Using canned chickpeas speeds up prep and still yields a creamy texture after slow cooking.
- Fresh spinach stirred in at the end preserves its vibrant color and nutrients.
- The curry balances warmth from spices with the freshness of tomatoes and spinach for a well-rounded vegetarian meal.
Slow Cooker Indian Chickpea and Spinach Curry
A comforting and protein-rich vegetarian curry with chickpeas, fresh spinach, and aromatic Indian spices, slow-cooked for convenience and deep flavor.
- Prep time
- 15 minutes
- Cook time
- 240 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 2 (15 oz/425 g) cans chickpeas, drained and rinsed
- 1 (14 oz/400 g) can diced tomatoes
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 cups fresh spinach leaves (about 90 g), loosely packed
- 1 (13.5 oz/400 ml) can coconut milk
- 2 tablespoons vegetable oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 cup water or vegetable broth
- Fresh cilantro leaves, chopped (for garnish)
Instructions
- Prepare the curry base Heat vegetable oil in a skillet over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and grated ginger; cook for another 1 minute until fragrant.
- Combine ingredients in the slow cooker Transfer the cooked onion, garlic, and ginger mixture to the slow cooker. Add chickpeas, diced tomatoes (with their juice), ground cumin, ground coriander, turmeric, garam masala, chili powder, salt, pepper, coconut milk, and water or vegetable broth. Stir well to combine.
- Cook the curry Cover and cook on low for 4 hours, stirring once or twice if possible. The chickpeas should be tender and the sauce thickened.
- Add fresh spinach About 10 minutes before serving, stir in the fresh spinach leaves until wilted. Cover and cook for 10 more minutes to let flavors meld and spinach soften.
- Finish and serve Taste and adjust seasoning if needed. Garnish with chopped fresh cilantro. Serve hot with steamed basmati rice or warm naan bread.
Helpful Tips
- Use canned chickpeas for convenience, but rinse well to reduce sodium and improve flavor.
- Adjust chili powder to your heat preference or substitute with fresh chili for more pungency.
- If coconut milk is unavailable, creamy plain yogurt can be added after cooking, but add after removing from heat to prevent curdling.
- To boost protein further, serve with a side of cooked lentils or yogurt.
- For a thicker curry, cook uncovered for the last 30 minutes or add less water.
Storage and Make-Ahead
Cool leftovers to room temperature within 2 hours, then refrigerate in an airtight container for up to 3 days.
Reheat thoroughly to at least 165°F (74°C) before serving.
This curry can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this recipe vegan?
Yes, this recipe is naturally vegan as it uses no animal products. Just ensure your vegetable broth is vegan if you use it.
Can I use dried chickpeas instead of canned?
You can use dried chickpeas, but they must be soaked overnight and cooked until tender before adding to the slow cooker.
What can I serve this curry with?
It pairs excellently with basmati rice, naan, or other flatbreads. It also works as a filling for wraps or as a topping for baked potatoes.
Is it safe to leave the slow cooker on for 4 hours?
Yes, cooking on low for 4 hours is safe and recommended. Ensure your slow cooker is functioning properly and follow manufacturer guidelines.
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