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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.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Calories: 310
Ingredients Method Notes

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

Method
 

Dump Everything in the Crockpot
  1. Add chickpeas, onion, garlic, ginger, diced tomatoes, coconut milk, and tomato paste to the slow cooker.
Spice it Up
  1. Stir in garam masala, turmeric, cumin, paprika, salt, and cayenne (if using).
Let the Magic Happen
  1. Cover and cook on low for 6 hours (or high for 3 hours).
Finish with Butter & Stir
  1. Add vegan butter at the end for extra creaminess.
  2. Give it a good stir to blend all the flavors.
Serve & Enjoy
  1. Ladle over rice or pair with naan.
  2. 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.

Final Thought

This butter chickpea curry is the kind of recipe that makes you look like a pro with zero effort.