This vegan Spinach and Chickpea Curry made in the slow cooker is so easy, made of simple store cupboard ingredients, takes little effort or time, and is satisfying and delicious. An all-round winner!

Slow Cooker Chickpea Curry {Chana Saag}

Cloves garlic (Peeled and crushed)

Onion (Peeled and chopped)

tbsp Mild curry powder

tsp Sweet smoked paprika

tsp Mild chilli flakes

tbsp Tomato purée

400 g Coconut milk (1x tin) (Reduced fat)

tsp Sea salt

240 g Baby spinach (Shredded)

g Mango chutney

tsp Garam masala

Add the slow cooker ingredients to the pan and cook on HIGH for 3 hours.

Add remaining ingredients just before serving (the heat will wilt the spinach).

I've made this a few times and love it.  

Could I cook it on the hob? and if so for how long.

Just finished prepping, in the slow cooker now and smelling lovely! Very excited to try it, was so easy to prepare and cheap ingredients too.

This is my second time making this, I found that last time the onions were still crunchy after cooking. So this time I softened them in the microwave before adding. Turned out a treat. Really nice flavor pay off without too many ingredients.

I have made 3 of your slow cooker curries and today it’s second time around for the chickpea one. I sometimes add veges. They’ve all been a big hit and perfect for winter nights and family gatherings. Thanks so much. My slow cooker has been overworked!

This is such an easy, great, no fuss recipe. I reduce the amount of mango chutney otherwise it’s a bit too sweet for my liking. My 2 year old won’t eat it but we keep trying haha. I even did a veggie curry night for my friends with this, the taming twins slow cooker Dahl recipe, coconut rice and added toppings such as crispy halloumi. It went down a storm!

So an easy, fuss free delisious dinner!!! Definitely will be made again.

I did this as wanted to chuck it in the slow cooker at lunch time for later evening meal. I did 6hrs on low and it worked well.

Easy recipe to follow got it in the slow cooker before starting work and it will definitely be a regular in my house now!

I made this for my family and it went down a treat. So tasty. I served it with naan bread to mop up the sauce. Will definitely make it again

I loved this, thank you! 

Didn’t have all the ingredients listed so swapped tinned lentil for chickpeas and used Greek yoghurt instead of coconut milk. It was excellent. 

Your recipe has given me the confidence to try this way of cooking and I’m looking forward to trying more!

Really lovely recipe! Maybe we're just greedy in my household but it only did 3 portions for us hehe!

I’m looking forward to making this in the next day or two as it looks lovely and tasty - the recipe says to cook on HIGH for 3 hours, but could it also be cooked on LOW instead and for how long? (sorry it may seem like a silly question, but I’m just getting used to using a slow cooker, and would hate to ‘get it wrong’ per se…)

Huge fan of veggie slow cooker recipes 
The taste of this is on another level 
We all loved it . New favourite

I've made this recipe before, making it again tonight.
It is super-,easy and tasty. Thanks for sharing

Well done.
Yet another great recipe have been following these for a while and they have never failed.
Just now brave enough for a suggestion.
I drained out the clear fluid from the coconut milk and replaced with the same volume of vegetable stock.
Seemed to add a little bit extra for my crew.
But hey just an amateur.
Thanks for all the recipes 
Greg

slow cooker chickpea curry {chana saag}

Prep Time: 5 minutes

Cook Time: 180 minutes

Total: 185 minutes

Servings: 4

Ingredients

Instructions

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