Chickpeas, coconut milk, and a few simple ingredients slow cook together to create a flavorful vegan curry that’s both comforting and easy to prepare.
This recipe appears in my cookbook, The Easy & Healthy Slow Cooker Cookbook. I followed the cookbook version closely with one small change: I used canned diced tomatoes instead of roma tomatoes and added a touch more salt. Otherwise the ingredients and method remain the same.
Influences from Thai and Indian cuisines shape this dish—two traditions known for rich, aromatic curries. The result is a simple, hearty curry that’s more about flavor than elaborate presentation; it looks similar before and after cooking, but tastes much better.
This curry is entirely vegan and full of satisfying flavor. Full-fat coconut milk (or coconut cream) replaces dairy and gives the curry a rich, creamy texture that complements the spices and chickpeas.
Slow Cooker Vegan Coconut Chickpeas
- Author: Fit SlowCooker Queen
- Prep Time: 5 mins
- Cook Time: 4 hours
- Total Time: 4 hours 5 mins
- Yield: 6
Ingredients
- 2 15-ounce cans chickpeas, drained & rinsed
- 15 ounces full-fat coconut milk
- 15 ounces diced tomatoes (canned)
- 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 (adjust to taste)
- 1/4 tsp pepper
Instructions
- Add all ingredients to the slow cooker.
- Stir to combine ingredients evenly.
- Cook on HIGH for 3–4 hours or LOW for 6–8 hours, until flavors have melded and the curry is heated through.
Serve the curry over steamed rice, with naan, or enjoy it on its own. It reheats well and makes great leftovers for lunches or weeknight dinners.
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