A creamy, cozy curry is the perfect winter dinner! You will love this slow cooker chickpea and potato curry. It’s an easy meal that takes just a few minutes of prep time.
Don’t you just love the slow cooker?
When I have a busy week, knowing that the slow cooker can help me get a good meal on the table makes me feel less stressed.
As food allergy parents, we all have enough to worry about, so anything I can do to reduce stress is a good thing!
This chickpea potato curry is so super easy. You just put the ingredients in the crockpot, turn it on, and walk away.
Coconut milk and spices make a delicious, creamy sauce that coats the chickpeas and potatoes. We like to serve this over Basmati or Jasmine rice, but you can serve it over any kind of rice you like.
If you can’t have rice, try serving this over cauliflower rice or just eating it plain. You won’t be disappointed.
Ingredients
- sweet onion
- red or green pepper
- chickpeas
- Yukon Gold potatoes – these have the best flavor and texture for this recipe
- full fat coconut milk (the kind that comes in a can)
- curry spices – Garam Masala, curry powder
What is Garam Masala?
Garam Masala is a spice blend that’s made of cinnamon, cumin, coriander, cardamom, and a few other things. If you can’t find it at the store, you can make your own blend at home with this recipe.
Substitutions
This is a basic curry recipe that should work well even if modified. You can try using any of the vegetables below.
- sweet potatoes
- lentils
- yellow split peas
- carrots
Feel free to try your own substitutions! If you can’t have coconut milk, you can try this with the dairy free milk of your choice. The flavor will be slightly different, and the sauce may be a little thinner.
If you do choose to skip the coconut milk, you may need to thicken the sauce with a mixture of 1 Tablespoon cornstarch or tapioca starch, and 3 Tablespoons non-dairy milk. You can add this for the last hour of the cooking time.
More dairy free curry recipes
Disclosure: This post contains affiliate links.
Recipe
Slow Cooker Chickpea and Potato Curry
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 large onion chopped
- 1 bell pepper chopped
- 5 Yukon Gold potatoes peeled and diced
- 26 ounces chickpeas drained and rinsed
- 14 ounces full fat coconut milk
- 1 cup non dairy milk I used SO Delicious coconut milk
- 2 Tablespoons curry powder
- 2 teaspoons Garam Masala
- 1 ½ teaspoons sugar
- 1 ½ teaspoons sea salt
- ½ teaspoon pepper
- Basmati rice for serving
Instructions
- Place the olive oil, onion, and pepper in the crock pot and turn the crock pot to low. Stir to coat the vegetables with oil.
- Add the potatoes and chickpeas. Add the spices and sugar, and the full fat coconut milk, and non dairy milk. Stir and place the lid on.
- Cook on low for four hours.
- Top with more chopped red pepper or green onions if desired.
- Serve over Basmati rice, or any rice of your choice.
Notes
Nutrition
This recipe was originally published in March 2015. It has been updated.
Sam
Hi,
I can’t tolerate coconut milk or any other kind of alternative milks (soy, rice etc.) can you suggest an alternative please. Thank you.
Kelly Roenicke
You could use half and half or heavy cream!
Verna
I am so excited to have just found you because you seem to cook the way that I cook except that you are paying attention to GF and DF! Thank you. I have planned two weeks of your menu. I’ll do my best to let you know how all goes!
Kelly Roenicke
I’m glad you found me! I hope you find some recipes you love!
Sam
Hi,
Thank you for all your wonderful recipes. I need your help with an ingredient that you use quite often in your recipes. The ingredient is coconut milk. I cannot tolerate coconut milk or any plant based milk, rice, oat, you name it I can’t. This includes cow milk and goat milk. Do you have any suggestions as to what I can use as a substitute ? Thank you.
Kelly Roenicke
That might be difficult! If you are making a sauce, you could try using broth and just thickening it with a mixture of cornstarch and water. That would give you a gravy like texture that might work.
kathy
I have never heard of Garam Masala. Could you tell me what it taste like or is similar too? Can you get it in the regular grocery store? I’m so anxious to try this recipe. I am hoping to add beans back into my diet and want to try chickpeas first.
Kelly Roenicke
You can easily make it yourself if you can’t find it in stores! Here is a recipe: https://www.allrecipes.com/recipe/142967/easy-garam-masala/ I will add this to the recipe post.
Kate Crenshaw
I want to make this and have all the ingredients except garam marsala. I’ve never bought that and don’t know what to use as a substitute. Can you suggest something?
Kelly Roenicke
You can easily make it yourself if you can’t find it in stores! Here is a recipe: https://www.allrecipes.com/recipe/142967/easy-garam-masala/
Priscilla
I have a dairy, almond, and coconut allergy which leaves me with few alternative options for milk. Any suggestions what would work best as an alternative to the coconut milk in this recipe? :) I’m eager to try a gluten and dairy-free curry!
Kelly Roenicke
You could try it with whatever non-dairy milk you usually use. It will probably be a bit thinner than if you use the coconut milk. You may have to use some cornstarch or another thickener.
Linzi
Does any one know how many she syns this would be please?!
Rosey
This is fantastic! Especially coming from someone who didn’t think they liked curry their entire life. However, when I cooked as directed on low for 4 hours…the potatoes were still hard. I had to turn it to high for an additional 1-2 hours to get the potatoes to cook. I made this again tonight and the meal was done after being cooked on high for 3 hours. Then I turned it to warm. Any thoughts on a more accurate way to cook on low or high?
Kelly Roenicke
Oh, I am surprised to hear that! Maybe just a variation in the brand of slow cooker?
Natasha
This is my “go to” recipe for curry chickpea. I make a batch and store in 1 cup containers in the freezer/. It’s a life saving meal when you’re not sure what to eat for lunch – I just whip out one and stick it in the microwave until it’s hot enough. I serve it with white rice and chutney! Each serving tastes better than the last! Can be stored for up to three months!
Jennifer Fonda
Your chickpea and potato curry is awesome! It’s one of our favorites. My husband is currently on a diet and is not eating potatoes. I substituted radishes for the potatoes in a stew and they tasted just like potatoes. Could I do that in this recipe?
Thanks so much!
Katie
Delicious recipe! 👍
Angela
Anyone tried this with a sugar substitute (like coconut sugar) or better still without any sugar …. trying for a low inflammatory diet…
Kelly Roenicke
You could leave the sugar out, that would be fine!
Josh
This meal was delicious! We made it for our meal prep last week and ended up eating it over spinach because we were out of rice. The crazy part is that it seemed to get tastier and tastier every day… which is why we’re making it again thus week
Kelly
Yay! So glad you liked it, thanks for letting me know!
Michelle
Does full fat coconut make a difference in the recipe as opposed to reduced fat?
Kelly
I haven’t tried it that way, but I think it may be slightly less creamy.
Sarah@ Whole and Heavenly Oven
Curry is the number 1 thing I’m craving right now and this gorgeous stuff is definitely pushing all my “yum” buttons!
Kelly
Curry cravings happen all the time here!
Arman @ thebigmansworld
Kelly, we actually need to have a curry meet up.
Kelly
Sounds good to me, Arman!
Kelsey
Simple but packs so much punch!
Jamie
are canned chickpeas okay?
Kelly
Yes, they are fine!
Strength and Sunshine
Yum! I could eat curries every day!
Gayle @ Pumpkin 'N Spice
This slow cooker dish looks delicious, Kelly! I love the chickpeas and potatoes. Sounds so flavorful!
Kelly
Thanks, Gayle!
Natalie @ Tastes Lovely
So sorry you still have cold and gray weather! Hopefully spring is just around the corner. But at least it’s still time to make this warm and comforting curry!