Crockpot Vegan Chickpea Curry

This Crockpot Vegan Chickpea Curry is one of those dump-it-in-and-go dinners that tastes like you spent hours on it.

It’s warm, cozy, full of flavor, and perfect for chilly nights or meal prep days.

You just toss everything in the slow cooker, let it do its thing, and in a few hours—boom!

You’ve got a creamy, spiced, delicious curry that’s totally plant-based and packed with protein.

No fancy ingredients, no standing over the stove.

It’s comfort food made easy.

Why I Love This Recipe

This recipe came from one of those days I just didn’t feel like cooking, but wanted something that felt like a hug in a bowl. It’s the kind of thing that makes the whole kitchen smell amazing, and you feel good knowing it’s healthy but still super satisfying.

You can prep it in 10 minutes and walk away
It’s dairy-free, gluten-free, and totally vegan
Chickpeas and potatoes make it super filling
The leftovers are even better the next day
Freezer-friendly, so you can make a big batch

Makes: 4 to 6 servings
Total Time: 4 hours (on HIGH) or 6–7 hours (on LOW)

What You’ll Need

2 cans (15 oz each) chickpeas, drained and rinsed
1 can (14 oz) full-fat coconut milk
1 ½ cups vegetable broth
1 large onion, diced
3 garlic cloves, minced
1 tbsp grated fresh ginger
2 medium russet potatoes, peeled and diced
1 medium carrot, peeled and diced
1 cup baby spinach (added at the end)
2 tbsp curry powder
1 tsp ground cumin
½ tsp turmeric
½ tsp paprika
1 tsp salt (adjust to taste)
½ tsp black pepper
Juice of ½ a lime
Chopped fresh cilantro (optional for garnish)

Pro Tips

Don’t skip the coconut milk. It makes the curry creamy and balances the spices.
Chop veggies evenly so they cook at the same rate.
Add spinach at the end so it doesn’t get overcooked and slimy.
Use full-fat coconut milk. Light versions can make the curry too thin.
Double it! This freezes well, so go ahead and make extra.

Tools You’ll Need

Black oval crockpot (slow cooker)
Cutting board
Chef’s knife
Can opener
Measuring cups and spoons
Wooden spoon or silicone spatula
Citrus squeezer (optional)

Substitutions and Variations

No coconut milk? Use cashew cream or oat milk with a splash of oil for creaminess
No potatoes? Try sweet potatoes or cauliflower
Add heat: Throw in a diced jalapeño or red pepper flakes
No spinach? Kale or Swiss chard works too
Add peas or green beans for more color and veggies

Make-Ahead Tips

You can chop all the veggies and store them in a sealed container in the fridge up to 2 days in advance
Dump everything in the crockpot the night before and store the insert in the fridge. In the morning, just pop it in the cooker and press start

Let’s Make It!

Step 1: Add the Chickpeas

Add 2 cans of drained and rinsed chickpeas directly into the crockpot.

Step 2: Add the Veggies

Add 1 diced onion, 3 minced garlic cloves, 1 tbsp grated ginger, 2 diced russet potatoes, and 1 diced carrot into the crockpot.

Step 3: Pour in Liquids

Add 1 can of full-fat coconut milk and 1 ½ cups vegetable broth into the crockpot.

Step 4: Add Spices

Add 2 tbsp curry powder, 1 tsp cumin, ½ tsp turmeric, ½ tsp paprika, 1 tsp salt, and ½ tsp black pepper to the crockpot.

Step 5: Stir Everything Together

Stir all ingredients together gently with a spoon until well mixed.

Step 6: Slow Cook

Set crockpot to HIGH for 4 hours or LOW for 6–7 hours. Cover and let it cook.

Step 7: Add Spinach and Lime Juice

Once cooking is done, stir in 1 cup baby spinach and juice of ½ a lime. Let it sit 5 minutes.

Step 8: Serve

Spoon curry into bowls and top with chopped cilantro (optional).

Leftovers and Storage

Store in an airtight container in the fridge for up to 4 days
Freezes well for up to 2 months—just thaw and reheat on the stove or microwave
Flavor deepens the next day!

Why This Recipe Works (Quick Science)

Chickpeas are packed with starch and protein, which absorb flavor over time. Slow cooking lets the spices bloom and the starches in the potatoes help naturally thicken the sauce. Coconut milk adds fat to carry the flavor and smooth out any harsh spices.

Common Mistakes

Adding spinach too early makes it mushy
Using low-fat coconut milk can result in a watery curry
Undercooking the potatoes – make sure they’re soft enough to mash slightly
Not rinsing canned chickpeas – it helps remove the canned taste

What to Serve With

Steamed white or brown rice
Warm naan or pita bread
A simple cucumber yogurt salad (use dairy-free yogurt)
Mango chutney on the side
Extra lime wedges and fresh herbs for topping

FAQ

Can I use dried chickpeas?
Yes, but you’ll need to cook them first. Canned is just faster.

Can I make this on the stove?
Yep! Simmer everything in a pot for 30–40 minutes until potatoes are tender.

Is this spicy?
Not really! It’s flavorful, not hot. Add chili flakes if you want heat.

Can I add protein?
Sure! Add tofu, lentils, or even a scoop of peanut butter for richness.

Final Thoughts

This crockpot vegan chickpea curry is my go-to when I want something healthy, hearty, and full of flavor without a lot of work. It’s one of those meals that feels good to eat and even better to share. If you try it, I’d love to hear how it turned out—drop a comment and tell me what you added or swapped!