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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. Sam

    November 20, 2022 at 12:45 pm

    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.

    Reply
    • Kelly Roenicke

      November 22, 2022 at 12:39 pm

      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.

      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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