Slow Cooker Chickpea Curry with Spinach
This Slow Cooker Chickpea Curry with Spinach is a comforting, plant-based dish that’s both easy and nutritious. Packed with protein-rich chickpeas, creamy coconut milk, and warming spices, it’s a perfect blend of flavor and simplicity. The addition of fresh spinach and mango chutney gives it a vibrant, sweet-savory twist. Ideal for meal prepping or weeknight dinners, it’s vegan, gluten-free, and satisfying for the whole family. Serve it over rice or with naan for a wholesome, crowd-pleasing meal!
Ingredients:
For the slow cook:
800 g Chickpeas (2 x 400g tins), drained and rinsed
3 cloves garlic, peeled and crushed
1 onion, peeled and chopped
2 tbsp mild curry powder
1 tsp sweet smoked paprika
1/4 tsp mild chili flakes
3 tbsp tomato purée
400 g coconut milk (1 x tin), reduced fat
1/2 tsp sea salt
To finish:
240 g baby spinach, shredded
50 g mango chutney
1 tsp garam masala
Instructions:
1. Combine the base ingredients:
Add the chickpeas, garlic, onion, curry powder, paprika, chili flakes, tomato purée, coconut milk, and sea salt into your slow cooker. Stir well to combine.
2. Cook on HIGH:
Set your slow cooker to HIGH and let it cook for 3 hours.
3. Finish with spinach and flavor:
Before serving, stir in the shredded baby spinach, mango chutney, and garam masala. The spinach will wilt from the heat, adding fresh greens to the dish.
Tips and Notes:
Using frozen spinach? Add it at the beginning with the other ingredients for a seamless cooking process.
Don’t skip rinsing chickpeas! This removes the salty brine and ensures a fresh flavor.
Time Breakdown:
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 4
Why You’ll Love It:
Vegan & Gluten-Free
Perfect for meal prep
Packed with plantbased protein and flavors
Save this recipe for your next slowcooker meal, and enjoy a hearty, wholesome dinner everyone will love!
