Slow Cooker Chickpea and Potato Curry
This easy slow cooker chickpea and potato curry (Chana Aloo) is a great budget meal. Gluten free, vegan and great for batch cooking.
Servings: 4
Ingredients
- 400 g tin of chickpeas in water
- 500 g baby potatoes
- 1 large onion (peeled and finely chopped)
- 4 cloves garlic (peeled and crushed)
- 2 tsp ginger paste
- 400 g tin chopped tomatoes
- 1 tbsp tomato puree
- 200 ml full-fat coconut milk
- 1 tbsp mango chutney
- 200 g frozen chopped spinach
- Handful fresh coriander
FOR THE SPICE MIX:
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp chilli powder
- 2 tsp garam masala
Instructions
- Drain and rinse the chickpeas and cut the baby potatoes in half. If using larger potatoes, cut them into large chunks/quarters. Add everything to the slow cooker except the spinach and coriander and stir well.
- Place the lid on and cook on high for 3-4 hours or low for 5-6 hours.
- In the last half hour of cooking, add the frozen spinach and mix well. Replace the lid for the final 30 minutes.
- Serve with lots of freshly chopped coriander! I like to stir some through the curry or you can sprinkle it on top.
Video
Notes
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this slow cooker curry recipe should look at each stage.
- Storing and Freezing: Check out the post above this recipe card for more information on how to store and freeze this chickpea potato curry.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Slow Cooker Curry Recipe!
Nutrition
Serving: 1g | Calories: 452kcal | Carbohydrates: 70g | Protein: 17g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Sodium: 681mg | Fiber: 15g | Sugar: 13g
