Minimal prep. Maximum flavor. My kinda dinner!
This vegan curry filled with pantry staples is healthy, hearty, and chock full of spices. Perfect for eating next to the fireplace on a snowy, cold winter evening.
During the first snowstorm of 2018, I made this curry and thought it only appropriate to share it today, ahead of what may be the next official snow event of the new year. If you don’t already have all the ingredients in your pantry, you could easily pick them up on your way home, you know, when everyone else is in a tizzy buying all the milk, eggs, and bread. Any way …
I love a good “set it and forget it” dish, and it seriously doesn’t get any easier than this one. Nearly everything goes into the slow cooker and does its thing. Then, right before serving, stir in some fresh chopped greens for a nice pop of color. We chose to use kale, but spinach always works well.
Simmered all day in crock-pot, the aromatic spices and creamy coconut milk form a sauce that is spoon-worthy all on its own. To soak up the flavorful curry serve over quinoa or rice. Just don’t let any of it go to waste.
Slow Cooker Chickpea Curry
- 1 onion, minced
- 4 garlic cloves, minced
- 1 1/2 teaspoons freshly grated ginger
- 2, 15 oz. can chickpeas
- 1, 15 oz. can diced tomatoes
- 1, 13.5 oz. can coconut milk
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 2 cups finely chopped kale
- Salt and pepper, to taste
- Place all the ingredients, except the kale, into the slow cooker. Cover and cook on low for 6 hours.
- Before serving, stir in the chopped kale and let it cook until just wilted. Season with salt and pepper to taste.
- Serve the curry with quinoa or Basmati rice.