Membership Required

Crock Pot Chickpea Curry


Crock Pot Chickpea Curry

Serves: 5

Category: Main Dishes - Vegan
Author: www.DrFuhrman.com
Tags:

Average Rating: 
Rated by: 35 members

Rate it: 
(Give a recipe one to five stars. Click the appropriate star to submit your rating)

In this Indian-inspired slow cooker recipe, chickpeas, sweet potatoes, and greens are combined in a creamy coconut curry sauce.

Print Add Add To My Grocery List

Ingredients:

1 1/2 cups chopped onion
1 cup sliced carrots (1/4 inch thick)
1 tablespoon curry powder or more to taste
1 teaspoon grated, peeled fresh ginger
2 garlic cloves, chopped
1/2 serrano chili, seeded and minced, or to taste
1 1/2 cups cooked chickpeas or 1 (15 ounce) can, low sodium or no salt added, drained
2 1/2 cups cubed peeled sweet potato
1 cup diced green bell pepper
2 cups sliced green beans (1 inch pieces)
1 1/2 cups diced tomatoes or 1 (15 ounce ) can diced tomatoes, undrained
1 1/2 cups no-salt-added or low sodium vegetable broth
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
3 cups fresh baby spinach or baby kale
1 cup light coconut milk

Instructions:

Heat 2-3 tablespoons water in a large skillet and water saute onion and carrot, covering pan and stirring occasionally until tender, about 5 minutes. Add additional water as needed to prevent from sticking. Add curry powder, ginger, garlic and chili pepper and cook an additional minute, stirring constantly.

Place onion mixture in electric slow cooker. Stir in chickpeas and next seven ingredients (through ground red pepper). Cover and cook on high for 5 hours or until vegetables are tender. Add spinach and coconut milk, stir until spinach wilts.

Calories 317; Protein 10 g; Carbohydrates 45 g; Sugars 14 g; Total Fat 13.4 g; Saturated Fat 10.4 g; Cholesterol 0 mg; Sodium 90 mg; Fiber 11.4 g; Beta-Carotene 9178 ug; Vitamin C 51 mg; Calcium 123 mg; Iron 4.4 mg; Folate 175 ug; Magnesium 104 mg; Potassium 1037 mg; Zinc 1.8 mg; Selenium 6.3 ug

Comments (20):

 View

michelej

01/21/2013 04:19 PM

Rated this recipe: (no rating)

Too spicy for children right?

JDallas

01/23/2013 01:34 AM

Rated this recipe:

Too spicy? Too bland! Indian curries have strong flavorings. I would recommend doubling the amount of curry powder for this dish. The type and freshness of your curry powder could make a difference, so it would depend some. I used a Jalapeno pepper instead of Serrano, and that could be why the dish wasn't hot. It just needed more overall flavor.

bobbisue62

01/23/2013 07:23 PM

Rated this recipe: (no rating)

My family enjoyed this recipe, minus the Serrano. However a couple of suggestions: needs more curry, only needed a few hrs in my slowcooker on high. If you like heat then definitely add some, otherwise you will find this bland--2 of my 4 family members do not like spicy foods. The coconut milk added a nice touch of sweetness without being too much. Will def make again with a couple of tweaks. The one challenge with the green beans is that I like them bright green and a little crunchy, and the crockpot overcooks them. Next time I would steam them lightly on the stove and add them just after the spinach wilts to coat them with the yummy sauce. I give it 4 Stars!
This comment was last edited on 01/23/2013 07:25 PM

Julia Anna

01/24/2013 04:08 PM

Rated this recipe: (no rating)

Good basic recipe to tweak to your taste. Since I like spicy curry, I used 2+T mild Indian curry powder, the Serrano chili, 1+T ginger, and added more liquid. Simmering for two hours is plenty and adding some steamed veggies at the end gives the stew a nice crunch. Very tasty prior to adding coconut milk, too. NOT TOO SPICY IF you leave out all heat and use domestic curry powder. A good and tasty way to use veggies and since I like to play with recipes, I'll give it a FIVE STAR RATING.

jennifermh

01/26/2013 12:34 AM

Rated this recipe:

Yes, a good one. Especially like a meal ready to eat when I get home.
I would reduce the cooking time to 4 or 5 hours for my crock pot, and ditto on adding the green beans and spinach in at the end. Also would add a tad more curry. Great with quinoa.

annrthomas

02/16/2013 05:32 PM

Rated this recipe:

My sister and I enjoyed this recipe. I, too would use more curry. Otherwise, it was a great lunch! We gave it 5 stars.

kgbro

03/04/2013 08:26 PM

Rated this recipe:

OMG this was sooooooo damn GOOD! like unbelievable..i followed the recipe exact except I used 2 heaped tablespoons of curry powder (a good one in Sydney is KINGS brand) only found in spice shops has dry chili, coriander, cumin, turmeric, fenugreek, aniseed and curry leaves! plus the fresh chili gave it so much spice and flavour! bland??? no friggen way.. Hubby loves hot hot hot sri Lankan curries and he rated this 5 stars and don't change a thing it was perfect! will def be making this again in the crockpot - I also only did about 5 hours even though the vegies are tender earlier the slowcooker just infuses the flavours more and its just a cracker of a crockpot dish!

rsanford

02/06/2014 12:20 AM

Rated this recipe:

Love it! Yes, I use more curry and love the hint of heat from the Serrano pepper. My favorite soup!

SunnyCyndi

02/06/2014 09:26 PM

Rated this recipe:

HAPPINESS!!! FANTASTIC!!! Believe the Hyperbole!!!

I LOVE adding Cilantro to this at the end along with the rest of the last ingredients. I am addicted to this, I have made it almost weekly for the last 8 weeks. I freeze individual 2 cup serving sizes and then heat it up at work at lunch time. I agree with JULIA ANNA, it is a Must to increase the Curry and the Ginger and add the steamed green beans at the end. Also, I triple the garlic and sometimes sub with roasted garlic, also I have subbed a Poblano for the green bell pepper. Once I had some left over Chanterelles which I added and the Chanterelles gave another textural and taste dimension. Thank you Julia Anna for your recommendations! Lastly, thank you to the Dr. Fuhrman staff for placing this in your recipe list.

Dorothy

02/12/2014 12:35 PM

Rated this recipe:

Loved it!!! Didn't add the coconut milk and it still was super good. A keeper for sure!

CarlaO

02/12/2014 07:37 PM

Rated this recipe:

interesting. . . .

I didn't need to cook mine as long. I too used a jalapeƱo instead of a Serrano and it had nice heat to it. I always add more spice because that's what I like. We thoroughly enjoyed it. we will definitely make this a gain. It's a keeper. I like how you are offering advice on how to cook these recipes in a slow cooker. I make life easier..

Elaine Garces

06/16/2014 02:23 PM

Rated this recipe:

Perfect dish. I followed this recipe exactly - Delicious! Wonderfully sweet - but not too sweet. Very satisfying. A keeper. I've made this twice so far - and will make it again! Freezes well! THANK YOU
This comment was last edited on 02/03/2015 02:16 PM

Kenksatx

08/11/2014 10:11 PM

Rated this recipe:

We followed the recipe exactly, using our own freshly made vegetable stock and dried chickpeas we had previously cooked in a crockpot and stored in the freezer. We served it with steamed greens and microwaved organic potatoes. It will be part of our permanent repertoire!

tdl1

02/06/2015 09:53 PM

Rated this recipe:

A bit too hot for my taste...didn't add serrano either. Steamed green beans and added at end with kale. Like the overall flavor and will make it again. Added a bit of lime juice when serving. Might add more ginger, garlic and carrots next time. Don't have a crock pot so used a pressure cooker. Only 4 minutes.

BarbaraDale

03/01/2015 03:08 PM

Rated this recipe:

This dish was amazing. My husband is from London and very picky about his curry. We have put it on our favorite list of Dr. Fuhrman's dishes.

BZakaria

01/03/2017 04:11 PM

Rated this recipe:

Very tasty. I also add 2 TAB curry, 2 TAB fresh grated ginger, mushrooms and use 1/2 of a jalapeno pepper instead. Made it for 3 seperate occassions and the family enjoyed it every time. I put everything in at the beginning and the last hour I add the coconut milk with the spinach. Cooked on High for 5 hours. 

vaporz

01/17/2017 08:37 PM

Rated this recipe: (no rating)

A note needs to be added for the tomatoes to use only ones in a BPA free container.

saffychan

03/29/2017 05:40 PM

Rated this recipe:

Wow, this is delcious!  I doubled the recipe and bumped up the spice.  I used three large jalapenos, 5T of curry powder, and a ton of garlic (8 cloves) and 3T of ginger.  I also added mushrooms and cooked it on high for 4 hours. I highly recommend it!!    

This comment was last edited on 03/29/2017 05:40 PM

Rawther

10/17/2017 07:01 PM

Rated this recipe:

5 stars. I use a Jamaican curry which is mild and a little sweet to make this. I always make a double batch and freeze in 2 cup containers. 

ww1319

04/27/2018 04:51 PM

Rated this recipe:

I rated 5 stars. I do increase the curry and ginger. So tasty and nutritious! I never saute anything, I just throw it all in the crock pot. I like to double the recipe (while I'm chopping veggies, I might as well chop a few more). I put the extra recipe in a ziploc bag (except for the coconut milk) and freeze it. Then later, I have another meal to put in the crock pot. 

ICN2U replies:

05/04/2018 01:43 PM

Rated this recipe: (no rating)

What a great idea!!! I was going to make this today anyway and now I will chop the extra veggies for a double batch and freeze half of it like you suggested. I just got a storage freezer and am learning how to freeze things for later use. This will also take care of the problem of 1/2 of an unused chili pepper.  I don’t use them much so this will cause it not to go to waste!