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
For the Curry
- 2 cans 15 oz each chickpeas (drained and rinsed)
- 1 small onion diced
- 3 cloves garlic minced
- 1- inch ginger grated
- 1 can 14 oz diced tomatoes
- 1 can 14 oz coconut milk
- 1 tbsp tomato paste
- 2 tbsp vegan butter
- 1 ½ tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp cayenne pepper optional
For Serving
- Cooked basmati rice or naan
- Fresh cilantro chopped
- Lemon wedges
Instructions
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.