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Home » Main Dishes » Slow Cooker Vegan Chickpea and Potato Curry.

Slow Cooker Vegan Chickpea and Potato Curry.

Sep 7, 2021 · Modified: Sep 17, 2021 by Kelly Roenicke · 34 Comments

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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.

bowl of chickpea potato curry

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.

white bowl of chickpea curry

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

  • Easy Lentil Potato Curry
  • Potato Vegetable Coconut Curry
  • Cauliflower Coconut Curry

Disclosure: This post contains affiliate links.

potato chickpea curry
5 from 4 votes
Print

Slow Cooker Chickpea and Potato Curry

This easy and tasty vegan chickpea and potato curry is made in the slow cooker, making it a simple meal for busy weeks.

Course Entree
Cuisine Dairy Free, gluten free, Slow Cooker, vegan.
Keyword creamy, easy
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6
Calories 479 kcal
Author Kelly Roenicke

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

  1. 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.
  2. 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.
  3. Cook on low for four hours.
  4. Top with more chopped red pepper or green onions if desired.
  5. Serve over Basmati rice, or any rice of your choice.

Recipe Notes

Nutrition facts are for curry only.

Store leftovers in the refrigerator in an airtight container. They should stay fresh for about 4 days.

You can freeze this recipe before cooking. 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.

Nutrition Facts
Slow Cooker Chickpea and Potato Curry
Amount per Serving
Calories
479
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
13
g
81
%
Sodium
 
635
mg
28
%
Potassium
 
1237
mg
35
%
Carbohydrates
 
60
g
20
%
Fiber
 
14
g
58
%
Sugar
 
9
g
10
%
Protein
 
17
g
34
%
Vitamin A
 
760
IU
15
%
Vitamin C
 
45.3
mg
55
%
Calcium
 
178
mg
18
%
Iron
 
11.3
mg
63
%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published in March 2015. It has been updated.

Related

« Cinnamon Streusel Donuts (Gluten Free, Vegan).
Vegan Chocolate Chip Pumpkin Pancakes. »

Filed Under: Dairy Free, food, Gluten Free, Main Dishes, Nut Free, Recipes, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Legume Free, Mustard Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. kathy

    September 10, 2021 at 7:08 pm

    5 stars
    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.

    Reply
    • Kelly Roenicke

      September 17, 2021 at 8:28 am

      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.

      Reply
  2. Kate Crenshaw

    September 10, 2021 at 11:59 am

    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?

    Reply
    • Kelly Roenicke

      September 17, 2021 at 8:27 am

      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/

      Reply
  3. Priscilla

    July 11, 2021 at 11:20 pm

    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!

    Reply
    • Kelly Roenicke

      July 15, 2021 at 8:40 pm

      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.

      Reply
    • Linzi

      October 18, 2021 at 10:29 am

      Does any one know how many she syns this would be please?!

      Reply
  4. Rosey

    December 19, 2020 at 7:15 pm

    5 stars
    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?

    Reply
    • Kelly Roenicke

      January 04, 2021 at 10:22 am

      Oh, I am surprised to hear that! Maybe just a variation in the brand of slow cooker?

      Reply
  5. Natasha

    August 19, 2020 at 12:45 pm

    5 stars
    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!

    Reply
  6. Jennifer Fonda

    April 26, 2020 at 10:24 am

    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!

    Reply
  7. Katie

    September 29, 2019 at 9:19 pm

    5 stars
    Delicious recipe! 👍

    Reply
  8. Angela

    February 16, 2019 at 9:59 pm

    Anyone tried this with a sugar substitute (like coconut sugar) or better still without any sugar …. trying for a low inflammatory diet…

    Reply
    • Kelly Roenicke

      March 09, 2019 at 12:23 pm

      You could leave the sugar out, that would be fine!

      Reply
  9. Josh

    July 24, 2016 at 11:06 am

    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

    Reply
    • Kelly

      July 28, 2016 at 10:44 am

      Yay! So glad you liked it, thanks for letting me know!

      Reply
  10. Michelle

    April 23, 2015 at 2:26 pm

    Does full fat coconut make a difference in the recipe as opposed to reduced fat?

    Reply
    • Kelly

      April 23, 2015 at 9:19 pm

      I haven’t tried it that way, but I think it may be slightly less creamy.

      Reply
  11. Sarah@ Whole and Heavenly Oven

    March 26, 2015 at 8:25 am

    Curry is the number 1 thing I’m craving right now and this gorgeous stuff is definitely pushing all my “yum” buttons!

    Reply
    • Kelly

      March 27, 2015 at 10:23 pm

      Curry cravings happen all the time here!

      Reply
  12. Arman @ thebigmansworld

    March 26, 2015 at 3:53 am

    Kelly, we actually need to have a curry meet up.

    Reply
    • Kelly

      March 27, 2015 at 10:24 pm

      Sounds good to me, Arman!

      Reply
  13. Kelsey

    March 25, 2015 at 4:55 pm

    Simple but packs so much punch!

    Reply
  14. Jamie

    March 25, 2015 at 2:45 pm

    are canned chickpeas okay?

    Reply
    • Kelly

      March 27, 2015 at 10:24 pm

      Yes, they are fine!

      Reply
  15. Strength and Sunshine

    March 25, 2015 at 2:00 pm

    Yum! I could eat curries every day!

    Reply
  16. Gayle @ Pumpkin 'N Spice

    March 25, 2015 at 12:32 pm

    This slow cooker dish looks delicious, Kelly! I love the chickpeas and potatoes. Sounds so flavorful!

    Reply
    • Kelly

      March 27, 2015 at 10:25 pm

      Thanks, Gayle!

      Reply
  17. Natalie @ Tastes Lovely

    March 25, 2015 at 12:15 pm

    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!

    Reply
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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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