Crockpot Butter Chickpea Curry Recipe
Craving comfort food without the commitment of actual cooking? This butter chickpea curry delivers rich, creamy goodness with almost zero effort. The crockpot works its magic while you pretend to be productive. Packed with warm spices, tender chickpeas, and a lusciously thick sauce, this dish is a hug in a bowl. Serve it with fluffy rice or naan for the full experience. Oh, and did I mention it’s vegan? Because who needs dairy when coconut milk does all the heavy lifting? Get ready for a slow-cooked masterpiece that tastes like you slaved over the stove—when really, you didn’t.
Crockpot Butter Chickpea Curry Recipe
A creamy, rich, and deeply spiced butter chickpea curry that simmers to perfection in the crockpot. Comfort food made ridiculously easy.
Ingredients
Method
Dump Everything in the Crockpot
- Add chickpeas, onion, garlic, ginger, diced tomatoes, coconut milk, and tomato paste to the slow cooker.
Spice it Up
- Stir in garam masala, turmeric, cumin, paprika, salt, and cayenne (if using).
Let the Magic Happen
- Cover and cook on low for 6 hours (or high for 3 hours).
Finish with Butter & Stir
- Add vegan butter at the end for extra creaminess.
- Give it a good stir to blend all the flavors.
Serve & Enjoy
- Ladle over rice or pair with naan.
- Garnish with fresh cilantro and a squeeze of lemon.
Notes
Nutritional Information (Per Serving)
- Calories: 310
- Total Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
Vitamins & Minerals (Per Serving)
- Iron: 20%
- Folate: 25%
- Magnesium: 15%
- Potassium: 18%
- Vitamin C: 8%
Tips for the Best Chickpea Curry
- Use full-fat coconut milk for an ultra-creamy texture.
- Stir in baby spinach at the end for extra greens.
- Add a pinch of cinnamon for a subtle warmth.
- Leftovers taste even better the next day—thank the spices for that.
