Slow Cooker Chickpea Curry
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How to cook the most delicious slow cooker chickpea curry with sweet potatoes and red peppers. This slow cooker vegetarian curry is healthy, loaded with flavour and also makes plenty of leftovers for another day.
If you love a curry and want a healthy curry, that fills you up, then you will love this dump and start slow cooker chickpea curry.
Slow Cooker Chickpea Curry With Sweet Potatoes & Red Peppers
This summer just gone we did a lot of travelling. We went to Wales, to Scotland, to the Yorkshire Dales, to The Lakes and even managed a few days in Northumberland.
Lots of great memories were created and it was great that we could save some money by staying in some of the Premier Inn’s along the way. Our favourite of course, was the Premier Inn on the Golden Mile in Edinburgh.
Such an amazing position and it was great to just be able to go shopping and even go and grab a quick bite to eat.
It also meant that on nights when we were too tired we could rely on the Premier Inn room service menu and my all time favourite was their chickpea curry with sweet potatoes and spinach.
It was delicious and as soon as I got home, I wanted to recreate it at home in the slow cooker.
Today’s recipe for our slow cooker chickpea curry is with sweet potatoes and red peppers. My favourite combination and I am amazed by how much curry this makes, how much it fills me up and how you can freeze the leftovers.
Are You New To The Slow Cooker?
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Can You Cook Curry In The Slow Cooker?
Yes, you can cook curry in the slow cooker, and you will absolutely love it.
Take ANY of your favourite curry recipes and dump the ingredients in the slow cooker. The only thing you really need to make sure of, is that with some ingredients cooking quicker than others, you might need to add extras later on.
So far, my favourite slow cooker curry recipes include slow cooker butter chicken, slow cooker leftover turkey curry, and the best of the best is our slow cooker vegetable korma curry.
Today, I wanted to make a vegetable curry in the slow cooker than is even easier and even healthier.
Low Calorie Chickpea Curry
People often say that they piled on the pounds because they ate too much curry. What they really mean, is that they had too many high calorie, high fat, with creamy sauce curries from the local Indian takeaway.
I worked in the Indian takeaway in my teens and watched what the Indians actually ate and what they enjoyed the most. What surprised me is that most of them were vegetarian and that they often enjoyed a chickpea curry with a tomato base and had other ingredients in it that filled them up, such as sweet potatoes.
That’s what we are going to achieve for you today in this low calorie chickpea curry. It is fit for low points of weight watchers or low syn on slimming world.
Yet it still has plenty of korma powder and garam masala and tastes just like a curry.
Plus, you will love chickpea curry without coconut milk and how red peppers give it the wow factor.
Vegan Chickpea Curry
There is only one ingredient in this chickpea curry that stops it from being a vegan chickpea curry and that is 2 tablespoons of Greek yoghurt added at the end.
Simply swap this Greek yoghurt for a vegan alternative and your vegetarian chickpea curry is then vegan.
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Chickpea Curry Recipe Ingredients
Chickpeas – I recommend a can of chickpeas. Though you can swap this for some of our just cooked instant pot chickpeas if you prefer.
Potatoes – We used 4 small/medium sweet potatoes and then peeled and diced them.
Peppers – One red pepper is perfect in this healthy chickpea curry, but you can add extra if you prefer. You can also swap red for other colours if you like.
Garlic. We use the cheats method and use garlic puree. You can use garlic puree, chopped garlic, or even peel and chop your own.
Tomatoes – I also use both tinned tomatoes and tomato puree or as you might call it tomato paste. The tomato combo adds a delicious flavour to your chickpea curry.
Seasoning – Then for seasoning we used salt, pepper, cumin, turmeric, garam masala, and korma powder.
Cream – You will also want to add something to create that rich creamy curry sauce. I recommend a little low fat Greek yoghurt but you can use whatever you like.
Then for the kitchen gadgets that we have used in this slow cooked chickpea curry it has just been our Ninja Foodi. We have this one and its wonderful for many types of slow cooker recipes and also great for an easy curry recipe.
Plus, we recommend you head over to our slow cooker recipes category as we have more than 100 tried and tested slow cooker recipes and have been using slow cookers for 18 years.
How To Slow Cook Chickpea Curry?
- Prep. Start by peeling and dicing your sweet potatoes, dicing your red pepper and draining your chickpeas.
- Dump. Next dump into the slow cooker everything but the Greek yoghurt and coriander. Stir, then slow cook for 3 hours on high.
- Add. After 3 hours add red pepper, Greek yoghurt and coriander and stir. Cook for a final hour before serving.
And I am sure you can see why this recipe for chickpea curry in slow cooker is a true favourite of mine.
How Long Does Indian Chickpea Curry In Slow Cooker Take?
Our chickpea curry slow cooker recipe takes JUST 4 hours on high or 7 hours if using the low setting. Unlike a lot of our other slow cooker curry recipes, you only need to dump the ingredients in the slow cooker once, then come back in three hours to add in the extras.
It’s a very hands free kind of slow cooker dinner recipe, making it perfect for lazy midweek dinners.
More Slow Cooker Healthy Dinners
- Slow Cooker Vegetable Stew
- Slow Cooker Cottage Pie
- Slow Cooker Doner Kebab Fakeaway
- Slow Cooker Chicken Hotpot
- Slow Cooker Goulash
- Slow Cooker Leek & Potato Soup
Your easy chickpea curry recipe is below, note you can print it out with or without photos, adjust servings, or click between metric and imperial depending on where you are in the world.
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Slow Cooker Chickpea Curry With Sweet Potatoes & Red Peppers
- 1 Large Sweet Potato
- 1 Red Pepper
- 1 Can Chickpeas
- 2 Cans Tinned Tomatoes
- 1 Tbsp Tomato Puree
- 1 Tbsp Garlic Puree
- 1 Tbsp Korma Powder
- 1 Tbsp Garam Masala
- 1 Tbsp Cumin
- 2 Tsp Turmeric
- Salt & Pepper
- 1 Tbsp Coriander Leaf/Cilantro
- 2 Tbsp Greek Yoghurt
- Peel and dice the sweet potatoes. Drain the chickpeas. Dice the red pepper. Load the sweet potatoes and the red peppers into the slow cooker and coat in the seasonings.
- Next load everything else apart from the coriander and the yoghurt into the slow cooker and mix well.
- Slow cook for 3 hours on high or until the sweet potato is fork tender.
- Stir in the coriander and the yoghurt and slow cook for a final hour.
- Serve with your favourite sides.
This was very nice and seen as though i am trying to cut down on the amount of meat we eat it was a good alternative for me to try. I loved it the kids not so much and the hubby said he would try it again but might need some chips with it.