Chickpeas, coconut milk, and a few other simple ingredients slow cooker together in this flavorful vegan/vegetarian curry.
Cookbook recipe! This is one of the recipes found in my cookbook, The Easy & Healthy Slow Cooker Cookbook. Kind of. It’s 99% a cookbook recipe. I made one modification – I used canned diced tomatoes rather than roma tomatoes and I added a tad bit more salt. The rest of the recipe is the same.
If I had to pick which cuisines contribute most to this dish, I would say Thai and Indian. These two cuisines make some of the best curries around, and this recipe incorporates both. This isn’t a particularly pretty recipe. It basically looks the same after you cook it as it does beforehand.
This dish is vegan but not lacking in flavor. Full-fat coconut milk (or coconut cream) replaces the dairy but provides a wonderful creaminess.
- 2 15-ounce cans chickpeas, drained & rinsed
- 15 ounces full-fat coconut milk
- 15 ounces diced tomatoes
- Juice of 1 lime
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tbsp Thai Red Curry Paste
- 1 tsp curry powder
- 1 tsp cumin
- 1 tsp salt
- ¼ tsp pepper
- Add all ingredients to the slow cooker.
- Stir to mix well.
- Cook HIGH 3-4 or LOW 6-8.
Serve this over rice or eat it straight up by itself.
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