Indian Chickpea Curry

It feels like a Sunday. The house is quiet and I’m laying on the couch with a towel on my head. I think my neighbors are moving. No, they are moving; too many boxes in the hall. I have Dal on the stove and window cleaners are scaling our building. I hope they finish soon… i can’t hide forever.

I’m on an Indian food kick! I’ve made this curry for the past two weeks and I’m loving it. It’s Veggie Curry for dummies.Once you’ve sauteed your onions, garlic, and ginger you simply throw them in the slow cooker with the rest of the ingredients, cook for 4-6 hours, and voila, dinner.  It’s authentic, healthy, and perfectly satisfying when paired with a massive salad!

slowcooker indian curry

I’ve tried this with garbanzo beans or black eyed peas,  w/ sweet potato or julienned carrots, so if you don’t have an ingredient, sub out another. Cooking is about adapting. You could try a normal potato, some zucchini, or half a cup of frozen peas as well.

Four things:

1. Indian food equals flavor!! Please do not skip the last step of this recipe just because you’ve never done it. You need to concentrate the flavors and no one wants a watery curry.

2. Buy full fat coconut milk and dilute it yourself. It’s the same price! You may as well get more for your money. (This is reflected in the recipe)

3. Don’t be intimidated by the amount of garlic in this recipe. It’s good. So good. In fact, add more garlic to every recipe and wait for it to yield the same result.

4. I love doing this in a slow cooker because it requires minimal effort. Plus, the veggies don’t turn into mush from being over nurtured by my caring hand. However, if you don’t have a slow cooker, do not fret. You can cook it low and slow on the stove top for an hour and let it sit to let the flavors really blend together.

Good Day.

Indian Chickpea Curry


  • Curry:
  • 1 teaspoon coconut oil
  • 1/2 yellow onion, chopped
  • 4 cloves of garlic, minced
  • 1 tablespoon minced/grated ginger (I keep mine peeled and wrapped in the freezer so it's easy to grate)
  • 15-ounce can chickpeas (drained and rinsed)
  • 2 cups canned or boxed chopped tomatoes
  • 1 head of cauliflower, broken into small florets
  • 2/3 of a can of full fat coconut milk + 1/3 cup water (makes lite coconut milk) or 1 can lite coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon garam masala
  • 1/2 tablespoon curry powder
  • 1 teaspoon salt
  • 2 hand-fulls baby spinach, chopped
  • 3 tablespoons chopped cilantro

  • Chaas (Optional but delicious)
  • 1 cup of plain yogurt (you can use full fat, low fat, or fat free)
  • 1/2-3/4 cup water
  • 1/2 tsp cumin
  • salt-to taste


  1. To make the curry:
  2. Heat the oil in a pan, and sauté the onions, garlic, and fresh ginger till the onions are soft, about seven minutes. If they are burning add water instead of more oil.
  3. Transfer the onion mix to a slow cooker, and add remaining ingredients except for the spinach and cilantro.
  4. Heat on low for six hours (or on high for four hours).
  5. Take the lid off and turn the heat up to high. Let the sauce reduce and concentrate in flavor. You want to lose liquid and thicken the sauce so it gets creamy and smooth.
  6. Before serving, stir in the spinach and cilantro, and heat through.
  7. Serve with Quinoa or Brown Basmati Rice, Chaas, and a large green salad.
  8. To make the Chaas, place the yogurt in a bowl and whisk in the water to the desired consistency. I like it thin because I enjoy it a bit soupy. It should be a bit thinner than melted ice cream. Whisk in the cumin and add salt to taste.



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