Description
This crockpot chickpea potato curry is an easy vegan recipe packed with protein, fiber, and flavor. Perfect for meal prep or a cozy dinner. Instructions for both slow cooker and Instant Pot are included.
Ingredients
- 15 ounces cooked chickpeas (drained & rinsed)
- 15 ounces full-fat coconut milk
- 1 pound potatoes or sweet potatoes, chopped
- 1/2 pound tomatoes, chopped
- 1/2 cup frozen peas
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon oil (for Instant Pot)
Instructions
- Slow Cooker: Add all ingredients except frozen peas. Stir to combine. Cook HIGH 2–3 hours or LOW 4–6 hours. Stir in peas and cook an additional 15 minutes.
- Instant Pot: Set to high sauté, add oil & onions, sauté until soft, then turn off heat. Add garlic, curry, ginger, cumin, turmeric, salt, pepper, and red pepper flakes. Cook 1 minute, stirring.
- Add coconut milk and scrape bottom to remove any stuck bits. Stir in chickpeas, potatoes, and tomatoes. Seal and cook on high pressure 8 minutes. Natural release 5 minutes, then quick release.
- Stir in frozen peas and cook 5–10 minutes on sauté, stirring frequently.
Notes
- If using dry chickpeas, only use 1/2 cup and pre-soak before cooking.
- Adjust spices as desired for heat.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Slow Cook / Pressure Cook
- Cuisine: Vegan, Plant-Based