This crockpot vegan chickpea curry is one of those dishes that smells amazing as it cooks and tastes even better.
It’s creamy, cozy, full of flavor, and super easy to throw together.
Just a few pantry staples, a slow cooker, and you’re set.
I’ve made this recipe on repeat for meal prep and lazy weeknights — it’s a no-fuss winner every time.
Why I Love This Recipe
This curry is the definition of comfort food with a healthy twist. It’s the kind of meal I crave when I want something warm and flavorful but don’t want to spend hours in the kitchen.
- Just dump and go – the crockpot does all the work
- Made from pantry ingredients you probably already have
- Packed with plant-based protein and fiber
- It freezes beautifully
- Tastes even better the next day
Servings and Cook Time
Servings: 6
Cook Time: 6-8 hours on low or 3-4 hours on high
Macros (Per Serving – Approximate)
- Calories: 320
- Protein: 11g
- Fat: 14g
- Carbs: 38g
- Fiber: 10g
- Sugar: 7g
Why This Recipe Works (Quick Science)
Coconut milk adds fat that balances the acidity in the tomatoes, creating a velvety, rich sauce. Chickpeas slowly simmer in this mixture, soaking up all the flavor while softening perfectly. Cooking this low and slow lets the spices bloom without overpowering the dish.
Common Mistakes
- Using light coconut milk – It’ll make the sauce thin and watery. Go full-fat.
- Not rinsing canned chickpeas – This can lead to a starchy or metallic taste.
- Under-seasoning – Salt is key to bringing out the depth of flavor. Adjust at the end.
- Overcooking on high heat – Makes the coconut milk separate. Stick to low if you can.
What to Serve With
- Fluffy jasmine or basmati rice
- Warm naan or roti
- Cucumber raita or a simple cucumber salad
- Pickled onions or mango chutney
FAQ
Can I use dried chickpeas?
Yes, soak overnight and cook them until tender before using.
Can I freeze this?
Absolutely. Let it cool, portion it, and freeze for up to 3 months.
Can I make it without a crockpot?
Yes, simmer on the stove for about 30–40 minutes, covered, on low heat.
Is it spicy?
Mildly. You can reduce or skip the cayenne for no heat.
What You’ll Need
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 (14 oz) can full-fat coconut milk
- 1 (15 oz) can crushed tomatoes
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 2 tablespoons olive oil
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne (optional)
- 1 teaspoon salt (or to taste)
- Juice of 1/2 lime
- Fresh chopped cilantro, for garnish
Ingredient
Pro Tips
- Sautéing your onions, garlic, and spices before adding to the crockpot gives even more depth of flavor.
- Always use full-fat coconut milk for a creamy finish.
- Adjust spices at the end — slow cooking can mellow flavor.
- Add a handful of baby spinach in the last 10 minutes if you want a pop of green.
- Serve with a wedge of lime — that fresh acid really brightens it up.
Tools Required
- Crockpot / slow cooker
- Chef’s knife
- Cutting board
- Garlic press or microplane
- Can opener
- Measuring spoons
- Citrus juicer (optional)
- Mixing spoon
Substitutions and Variations
- Instead of chickpeas: Try white beans or cubed tofu
- Instead of coconut milk: Use cashew cream or oat cream for nut-free
- No crushed tomatoes: Use tomato puree or diced tomatoes blended smooth
- Want more veggies? Add diced sweet potato or bell pepper
- Spice swap: Garam masala instead of curry powder for a warmer flavor
Make Ahead Tips
- You can chop all the aromatics and measure spices the night before.
- Mix all ingredients in the slow cooker insert and store covered in the fridge overnight. In the morning, just pop it in and turn it on.
How to Make Crockpot Vegan Chickpea Curry
Step 1: Sauté aromatics (optional but recommended)
In a small skillet, heat 2 tablespoons olive oil over medium heat. Add 1 medium yellow onion (finely diced), 3 cloves garlic (minced), and 1 tablespoon grated ginger. Cook until softened and fragrant, about 3–4 minutes.
Step 2: Add spices
Stir in 2 teaspoons curry powder, 1 teaspoon cumin, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne (optional). Cook for 1 minute to toast the spices.
Step 3: Load the crockpot
Transfer the spiced onion mixture to the crockpot. Add 2 (15 oz) cans of drained and rinsed chickpeas, 1 (15 oz) can crushed tomatoes, and 1 (14 oz) can full-fat coconut milk. Stir well to combine.
Step 4: Season and cook
Add 1 teaspoon salt and stir everything together until well mixed. Cover and cook on low for 6–8 hours, or high for 3–4 hours, until thick and flavorful.
Step 5: Finish and serve
Squeeze in the juice of 1/2 lime and stir. Taste and adjust salt if needed. Serve hot, garnished with fresh chopped cilantro over rice or with naan.
Leftovers and Storage
Let the curry cool, then store in airtight containers in the fridge for up to 5 days. Freezes well for up to 3 months. Reheat on the stove or in the microwave, adding a splash of water if it thickens too much.
Wrap Up
This crockpot vegan chickpea curry is one of those recipes you’ll keep coming back to. It’s simple, flavorful, and perfect for cozy dinners or make-ahead lunches. Try it out, and when you do, come back and leave a comment — I’d love to hear how it turned out or help with any questions!