Hearty Vegan Slow Cooker Chickpea Curry

Hearty Vegan Slow Cooker Chickpea Curry

So, after making about a thousand batches (that may be a slight exaggeration) of my aquafaba royal icing, I ended up with a rather ridiculous amount of chickpeas in my freezer. No joke, I had at least two gallon bags full of chickpeas. Needless to say, I needed to come up with some way to use them up. And one can only handle so much hummus despite how much I love it.

So, I decided to make this amazingly delicious and hearty chickpea curry in my crock pot.

Hearty Crockpot Chickpea Curry - The Bitchy Baker

This hearty curry is ridiculously easy to make. Honestly the slow cooker does most of the hard work. It’s also amazingly rich, filling, flavorful, and fairly healthy.

Whether you’re looking to use up some chickpeas, or if you’re just looking for a comforting winter meal, this is the recipe for you.

 If you make this recipe, be sure to tag me on Instagram @Bitchy_Baker or #BitchyBaker <3


Vegan Chickpea Curry - The Bitchy Baker.png

Hearty Vegan Slow Cooker Chickpea Curry

Serves: 6-8
Time: 8 Hours + around 20 Minutes of Prep

Get the printable recipe here.

Ingredients:
1 tablespoon vegan butter
1 medium onion, diced
2 tablespoons fresh ginger, finely grated
6 cloves of garlic, minced
1 6-ounce can of tomato paste
1 13.5- ounce can coconut milk
1 tablespoon garam masala
1 tablespoon good-quality curry powder
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon coriander
6 cups cooked chickpeas (either cooked from dry or canned)
Salt and pepper, to taste
Water or vegetable stock (for thinning)

Garnishes: plain vegan yogurt, cilantro
For serving: basmati rice cooked with a teaspoon or two of cumin seed for extra flavor

Directions:

  1. Brown the Onions: In a small frying pan, heat the vegan butter over medium-high until melted. Add in the onion and and saute until it begins to turn brown. Add in the ginger and garlic, saute for another couple of moments until fragrant. Remove from heat.

  2. Add Everything to a Slow Cooker: To a slow cooker, add all remaining ingredients apart from garnishes. Stir to combine. Thin with a little vegetable stock or water if the mixture is very thick. Cook on low for eight hours, or on high for four hours. Thin with a little more vegetable stock if necessary to reach desired consistency.

  3. Serve: Serve curry over cooked basmati rice. I like to cook my basmati rice with a teaspoon or two of cumin seed added to the water. This adds lots of extra flavor. Garnish with plain vegan yogurt drizzled over the top of the curry along with some fresh cilantro leaves if desired.

  4. Enjoy!


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