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.
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.
How To Make This Crockpot Chickpea Potato Curry
Slow Cooker
- Add all ingredients except the frozen peas to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6 hours.
- Stir in peas and cook an additional 15 minutes.
- Set pressure cooker to the high sauté setting. Once hot, add oil & onions and sauté a few minutes until soft. Turn off heat.
- Add the garlic, curry, ginger, cumin, turmeric, salt, pepper, and red pepper flakes. Cook 1 minute stirring frequently.
- Add coconut milk and using a wooden spoon, scrape the bottom of the Instant Pot to remove any bits that stuck to it.
- 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.
- Stir in frozen peas and cook and additional 5-10 minutes on sauté stirring frequently.
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 will need to pre-soak them first and lower the amount. When cooked, dried chickpeas almost triple in size. Please note, 1 cup of dried chickpeas will make approximately 3 cups of cooked chickpeas. I suggest using se 1/2 cup of dry chickpeas. Instructions on how to pre-soak chickpeas are listed below.
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:
- Sort through the chickpeas to remove any debris.
- Add chickpeas to a large bowl & cover with cold water.
- Soak chickpeas minimum 12 hours.
Quick soak:
- Sort through the chickpeas to remove any debris.
- Rinse the chickpeas in a colander under cold water.
- Add chickpeas to a large saucepan and cover with 2 inches of water. Bring to a boil & cook for 1 minute.
- 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.
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.
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).
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.
FAQs & Tips
- If you are participating in a round of #plantbasedwhole30, this Crockpot chickpea potato curry recipe is compliant. For more information, see HERE.
- I use a 3.5 quart slow cooker or 6-quart Instant Pot to make this recipe.
Curry Recipes
PrintCrockpot Chickpea Potato Curry
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.
- Prep Time: 10 mins
- Cook Time: 2 hours
- Total Time: 2 hours 10 mins
- Yield: 4 servings 1x
Ingredients
- 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
- Add all ingredients except the frozen peas to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6 hours.
- Stir in peas and cook an additional 15 minutes.
- Set pressure cooker to the high saute setting. Once hot, add oil & onions and saute a few minutes until soft. Turn off heat.
- Add the garlic, curry, ginger, cumin, turmeric, salt, pepper, and red pepper flakes. Cook 1 minute stirring frequently.
- 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.
- 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.
- 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
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”]
39 thoughts on “Crockpot Chickpea Potato Curry + VIDEO”
Haven’t tried yet. Is this a more brothy recipe? I like my curry on the thicker side
Great questions. It’s not. The only liquid used in the recipe is 1 can of full-fat coconut milk so there isn’t too much broth.
Soooo good! Used full can of coconut milk, edamame instead of peas and added a handful of frozen kale at the end. Served with cilantro and basmati rice. I could have eaten the whole slow cooker crock myself!
Amazing! Doubled the recipe. Did half sweet potatoes and half Yukon. Added some kale in the last hour of cooking. Family loves it!!
I made this recipe today and it’s so good!! I added extra red pepper flakes, a little cayenne and ground chicken and love it. It will be on rotation this winter for sure! Thank you
Hi there! Love this recipe! Could you add red lentils to up the protein content at all? ☆
I’m so glad you enjoy it! Adding red lentils is a fantastic idea. I suggest using canned lentils because they’re already cooked. Having said that, you can also use dry lentils but be sure pre-soak them first.
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 (-:
Pingback: Clayton's Recipe Book | Crockpot Curry
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!! 🙂
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
Can I substitute butternut squash for the sweet potatoes?
Absolutely. Great substitution!
I’m going to use madras Curry powder and I was just wondering should I use garam masala as well?
I think the curry powder alone will be enough. Adding the garam masala as well might overpower the dish.
This was terrific even for the meat loving members of our family! Skipped the peas but still super yum with jasmine rice and homemade naan.
This was delicious! My 2 kids and husband liked it. We served it with bulgar wheat and added more frozen peas. For the next time that I make this, my husband suggested to add paneer cheese and another can of chickpeas. Thank you so much for this recipe.
Pingback: 15 Fantastic Vegan Instant Pot Recipes To Try Out - Wellness Habits
Awesome recipe!
I’ve made this in the IP and on the stove. It’s a go to now so thank you so much for sharing this recipe. I always add more potatoes and it’s turned out well every time.
I love curry! Cant wait to try this
Holy cow this was delicious!
WOW! Holy moly. This recipe is amazing. I was skepitcal at first b/c I don’t love coconut milk in savory dishes and hate peas. We ate the entire batch in one dinner. We couldn’t get enough. We opted to use our IP since we don’t have a slow cooker and it came together so quickly with ingredients we already had at home. The only substiution I made is I used freshly grated ginger since we don’t have ground ginger powder. Otherwise we followed it exactly and couldn’t be happier with the final result. Will be a staple in our house.
I want to make this but have a question: is the recipe calling for 15 ounces of dried beans or 25 ounces of cooked beans? 15 ounces of dried chickpeas make a lot more when cooked than one 15 ounce can since beans tend to expand when cooked. So it seems that the recipe would turn out very differently depending on whether you use dried or pre-cooked (e.g. canned) beans.
I meant to write: dried beans or 15 ounces of cooked beans? Phone…
15 ounces cooked chickpeas
Hi, Am excited to make this, but am trying to print your recipe and because the ‘print’ page is still trying to load “live” ads, I’m not able to do it. Might be better to turn off third party ads for your print page. Have taken screenshots and pasted in to another file to print.
Will let you know how it goes!
This recipe was delicious! I subbed in chicken because I didn’t have a can of chickpeas. Can’t wait to make this again with chickpeas. I added more crushed red pepper because I like a little more kick, but the flavor without was perfect for those that don’t like spicy.
Can u make this into a freezer meal before cooking?
Yes! If you’re going to use dry chickpeas, I would pre-soak them first.
Made this today, my first curry ever. It was so good, and easy too! Thanks for a new one that will go in my food prep rotation.
I’m late to the party, but maybe someone can answer a question. There was a time when “coconut milk” meant the stuff in a can. Now there is something called coconut milk in regular milk cartons in the refrigerated section at the store. I guess I have two questions: 1. Are they the same thing? and 2. If they’re not the same thing, which should I use?
Never too late. Use canned. The main difference between the two is water. Carton coconut milk is diluted with water and some times other ingredients. You can always substitute carton for canned if you’re in a pinch.
Sooo good and easy. We also added spinach-1bag of fresh near endAnn. We cut larger potato chunks, about 1″, which made it take a lot longer to cook. Will try smaller next time. Also, used more than half, maybe 2/3 can coconut milk. Served to company; this is a keeper!
Nice change up with the vegetarian dish, which looks awesome btw
I love this recipe! It’s one of my main go-to slow cooker recipes for when I don’t have time in the evening to make dinner. I like to add a handful or two of fresh spinach as well. Delicious!
I’ve made this twice so far and love it it! I like more sauce so I use a whole can of coconut milk. Definitely add salt. I served over rice.
Also good blended into a smooth soup!
This was so good! And super easy. Thanks for sharing!
Just made this – VERY tasty!! I was wanting more of a sauce with it, though. Could I add more coconut milk or would you make a separate sauce to serve on the side? Thanks.