It’s still chilly here, it’s still grey, so I think we’re fine to still share a crock pot meal, right?
This creamy curry is so easy to make, and the slow cooker makes it even easier. I actually made a batch of this on the stove a couple of weeks ago, and when I took the glass lid off the pot, it fell down and smashed into a bazillion little tiny pieces. Glass flew up, and over, and around, and under EVERYTHING. So I had to throw out a whole pot of curry. And I was ravenous. Don’t you hate that? There’s nothing more annoying than wasting food and cleaning glass shards off the floor when you are wishing you were eating a big bowl of curry.
Because of that disaster, when I decided to make this again, I got out the slow cooker and just dumped everything inside, put the lid on, and walked away. Four hours later, my house smelled amazing, and I carefully removed the lid and served this up for lunch.
You probably have the ingredients to make this in your pantry right now, so go grab them and fire up the crock pot!
Slow Cooker Chickpea and Potato Curry
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 large onion chopped
- 1 red 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
- 1/2 teaspoon turmeric
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons sea salt
- 1/2 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.
- *To Freeze: Place all the ingredients in a gallon size freezer bag. Make sure the potatoes are covered in liquid so they don't darken. Thaw overnight in the freezer, then follow the cooking instructions above.
This really is one of the easiest ways to get a delicious Indian-inspired dinner on the table. You can either prepare the rice the night before, and just reheat it before serving, or prepare it at the end of the four hour cook time.
What easy meals are you eating lately?
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!
Delicious recipe! 👍
Anyone tried this with a sugar substitute (like coconut sugar) or better still without any sugar …. trying for a low inflammatory diet…
You could leave the sugar out, that would be fine!
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
Yay! So glad you liked it, thanks for letting me know!
Does full fat coconut make a difference in the recipe as opposed to reduced fat?
I haven’t tried it that way, but I think it may be slightly less creamy.
Curry is the number 1 thing I’m craving right now and this gorgeous stuff is definitely pushing all my “yum” buttons!
Curry cravings happen all the time here!
Kelly, we actually need to have a curry meet up.
Sounds good to me, Arman!
Simple but packs so much punch!
are canned chickpeas okay?
Yes, they are fine!
Yum! I could eat curries every day!
This slow cooker dish looks delicious, Kelly! I love the chickpeas and potatoes. Sounds so flavorful!
Thanks, Gayle!
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!