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Deliciously easy vegan potato chickpea curry made in the slow cooker! #vegan

Slow Cooker Chickpea and Potato Curry

Easy and tasty vegan chickpea and potato curry made in the slow cooker.
Course Entree
Cuisine Dairy Free, gluten free, Slow Cooker, vegan.
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 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

  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.
  6. *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.
Nutrition Facts
Slow Cooker Chickpea and Potato Curry
Amount Per Serving
Calories 479 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 13g81%
Sodium 635mg28%
Potassium 1237mg35%
Carbohydrates 60g20%
Fiber 14g58%
Sugar 9g10%
Protein 17g34%
Vitamin A 760IU15%
Vitamin C 45.3mg55%
Calcium 178mg18%
Iron 11.3mg63%
* Percent Daily Values are based on a 2000 calorie diet.