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Crockpot Chickpea Potato Curry + VIDEO

This crockpot chickpea potato curry is an easy vegan recipe that requires minimal effort to prepare. Chickpeas, are an excellent source of plant-based protein, fiber, and minerals like iron. Combined with potatoes, this curry is packed with flavor and nutrients. Instructions to make this plant-based Whole30 & vegan curry in the Instant Pot are also included.

It’s no secret that I’m not vegan but I do love a good vegan curry every now and then. I have made several different variations of this recipe over the years before finally settling on what you see here. I have also had several different names for this recipe. You may have made this before when it was simply called Slow Cooker Vegan Curry. Same great taste, different name.

in separate white bowls: diced roma tomatoes, chickpeas, diced yellow potatoes, diced onion

Ingredients For Crockpot Chickpea Potato Curry

  • Chickpeas: This recipe calls for cooked chickpeas. I suggest you keep it simple and use canned chickpeas that have been drained & rinsed first.
  • Coconut milk: Full-fat coconut milk or coconut cream. The canned version, not the coconut milk that comes in the carton.
  • Potatoes: I used baby potatoes but you can use your preferred potato whether it be baby, russet, or even sweet potatoes
  • Tomatoes: Fresh or canned tomatoes can be used here.
  • Peas: The frozen peas are stirred in at the end of the cooking time.
  • Seasonings: The main seasoning in this curry is…curry powder! Use your preferred curry powder. I used yellow curry powder that I purchased at the local dollar store.

before (slow cooker)

How To Make This Crockpot Chickpea Potato Curry

Slow Cooker

  1. Add all ingredients except the frozen peas to the slow cooker. Stir to mix well.
  2. Cook HIGH 2-3 hours or LOW 4-6 hours.
  3. Stir in peas and cook an additional 15 minutes.

Instant Pot

  1. Set pressure cooker to the high sauté setting. Once hot, add oil & onions and sauté a few minutes until soft. Turn off heat.
  2. Add the garlic, curry, ginger, cumin, turmeric, salt, pepper, and red pepper flakes. Cook 1 minute stirring frequently.
  3. Add coconut milk and using a wooden spoon, scrape the bottom of the Instant Pot to remove any bits that stuck to it. 
  4. Stir in chickpeas, potatoes, and tomatoes. Close and seal vent. Select high pressure for 8 minutes. When done cooking, natural release 5 minutes then quick release remaining pressure.
  5. Stir in frozen peas and cook and additional 5-10 minutes on sauté stirring frequently. 

after (slow cooker)

Plant-Based Whole30

Whole30 recently announced their new plant based reset. Under the guidelines, this easy slow cooker chickpea potato curry recipe is compatible.  Plant-Based Whole30….

  •  100% plant-based version of the original 30-day reset, designed to offer the same life-changing benefits of the Whole30 without the inclusion of any animal products.
  • Uses legumes, less-processed forms of soy, unsweetened plant-based protein powders, nuts, and seeds to provide adequate protein, and includes only plant-based fats.
  • Is compatible with legumes, lentils and peas; whole or minimally processed forms of soy like edamame, miso, natto, tofu, and tempeh; whole forms of unsweetened plant-based protein powders like pea, hemp, pumpkin, or chia; vegetables and fruit; nuts and seeds; natural plant-based fats; and herbs, spices, and seasonings.

What Type Of Chickpeas (Garbanzo Beans) To Use

Chickpeas, also known as garbanzo beans, are a high-protein legume. They’re one of the two main ingredients in this recipe with potatoes being the other. The recipe calls for cooked chickpeas. I use canned chickpeas which are precooked. You can use dried chickpeas if you want. If you do, you’ll need to use 1/2 cup of pre-soaked dried chickpeas. When cooked, dried chickpeas almost triple in size.  Please note, 1 cup of dried chickpeas will make approximately 3 cups of cooked chickpeas. 

How To Soak Chickpeas

It’s best to pre-soak the chickpeas overnight however you can do a quick one-hour soak as well. Below are instructions on how to pre-soak chickpeas for cooking. If you use canned chickpeas, be sure to drain & rinse them before adding them to the slow cooker or pressure cooker.

Regular soak:

  1. Sort through the chickpeas to remove any debris.
  2. Add chickpeas to a large bowl & cover with cold water.
  3. Soak chickpeas minimum 12 hours.

Quick soak:

  1. Sort through the chickpeas to remove any debris.
  2. Rinse the chickpeas in a colander under cold water.
  3. Add chickpeas to a large saucepan and cover with 2 inches of water. Bring to a boil &  cook for 1 minute.
  4. Remove from heat & cover for 1 hour.  Rinse the chickpeas in a colander under cold water.

What Type Of Potatoes To Use

To make this crockpot chickpea curry recipe, use your preferred potato. Having said that, some potatoes work better than others. Waxy potatoes always work best with slow cooker & pressure cookers because they hold their shape during the cooking process. Having said that, like most of my recipes, I encourage you to use the ingredients you have & like. I used yellow potatoes but other suggestions include red potatoes, baby potatoes, fingerlings, or non-waxy potatoes like russet or even sweet potatoes. If you use a non-waxy potato, I suggest you cut them into larger chunks than you usually would. This will help them hold their shape during the cooking process and not turn mushy on you.

served with white rice

What Is Curry Powder?

Curry powder is a mixture of spices. Curry powder was created by the British (kind of like chicken tikka masala). The main ingredient in curry powder is turmeric which is where it gets its yellow hue.  To make this easy slow cooker vegan curry recipe, I used a generic yellow curry powder that you can find at your local grocery or online.

served with white rice

Coconut Milk Substitutions

Personally I love coconut milk and I use it very frequently in my cooking. The coconut milk’s purpose in this slow cooker curry recipe is to provide the creaminess. If you don’t want to use coconut milk, you can substitute cashew cream (vegan), whipping cream (not vegan) or evaporated milk (not vegan).

served with white rice

Storing & Freezing Leftover Curry

Store leftover crockpot chickpea potato curry in an airtight container in the refrigerator for 3-5 days. Yes, you can freeze this curry too. Place the leftovers in an airtight container or plastic freezer bags & freeze for up to 3 months.

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Crockpot Chickpea Potato Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

This crockpot chickpea potato curry is an easy vegan recipe that requires minimal effort to prepare. Chickpeas, are an excellent source of plant-based protein, fiber, and minerals like iron. Combined with potatoes, this curry is packed with flavor and nutrients. Instructions to make this plant-based Whole30 & vegan curry in the Instant Pot are also included.

  • Total Time: 2 hours 10 mins
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 15 ounces cooked, chickpeas (drained & rinsed)
  • 15 ounces full-fat coconut milk
  • 1 pound potatoes or sweet potatoes, chopped
  • 1/2 pound tomatoes, chopped
  • 1/2 cup frozen peas
  • 1/2 cup onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes (optional, omit if you don’t want spicy)
  • 1 tbsp oil (for IP)

Instructions

Slow Cooker

  1. Add all ingredients except the frozen peas to the slow cooker. Stir to mix well.
  2. Cook HIGH 2-3 hours or LOW 4-6 hours.
  3. Stir in peas and cook an additional 15 minutes.

Instant Pot

  1. Set pressure cooker to the high saute setting. Once hot, add oil & onions and saute a few minutes until soft. Turn off heat.
  2. Add the garlic, curry, ginger, cumin, turmeric, salt, pepper, and red pepper flakes. Cook 1 minute stirring frequently.
  3. Add coconut milk and using a wooden spoon, scrape the bottom of the Instant Pot to remove any bits that stuck to it. Make sure you scrape it well to avoid burning during cooking.
  4. Stir in chickpeas, potatoes, and tomatoes. Close and seal vent. Select high pressure for 8 minutes. When done cooking, natural release 5 minutes then quick release remaining pressure.
  5. Stir in frozen peas and cook and additional 5-10 minutes on saute, stirring frequently.

Notes

If using dry chickpeas, only use 1/2 cup and pre-soak them first

  • Author: Shannon Epstein
  • Prep Time: 10 mins
  • Cook Time: 2 hours

 

This post contains affiliate links, which means I receive money if you make a purchase using one of the links. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/, https://fitslowcookerqueen.com/about/disclosure-policy/affiliates.

[adthrive-in-post-video-player video-id=”xyk4eilM” upload-date=”2021-10-19T04:40:50.000Z” name=”Slow Cooker Chickpea Potato Curry” description=”This chickpea potato curry recipe will have your kitchen smelling amazing! Make this vegan curry in the slow cooker or Instant Pot.” player-type=”default” override-embed=”default”]

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Jenna

Monday 26th of February 2024

I wasn’t able to find all of the ingredients for the curry, so we got store-bought. it still turned out delicious and was even easier to throw together! do you have the nutrition info for this dish? TIA (-:

Clayton's Recipe Book | Crockpot Curry

Monday 11th of December 2023

[…] Source: Crockpot Chickpea and Potato Curry […]

Megan

Sunday 5th of November 2023

This is INCREDIBLE. I made the variation using sweet potatoes, and found a bit more salt to be needed right at the end, but otherwise, followed the recipe to the letter. Everyone raved about it, and I'll be adding this to our regular lineup of meals. I found that tripling the recipe size was perfect for our 8 Quart slow cooker. Huge thanks!! :)

Kat

Tuesday 18th of July 2023

Hey how will I change the instructions to make this in a normal saucepan/pot on the stove? I don't have a slow or pressure Cooker. Dying to make this and don't wanna miss out haha

Beth

Friday 21st of April 2023

Can I substitute butternut squash for the sweet potatoes?

Shannon Epstein

Sunday 23rd of April 2023

Absolutely. Great substitution!