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Creamy Slow Cooker Indian Chickpea Curry with Spinach

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A warm, comforting, and easy-to-make slow cooker chickpea curry with fresh spinach and creamy coconut milk, perfect for pairing with naan bread.

Ingredients

Scale
  • 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
  • 4 cups (about 120 g) fresh spinach, roughly chopped
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons tomato paste
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • 1 cup (240 ml) vegetable broth
  • 2 tablespoons olive oil or ghee
  • A handful fresh cilantro, chopped (optional)
  • Naan bread, warm and ready to serve

Instructions

  1. Heat 2 tablespoons of olive oil or ghee in a skillet over medium heat. Add the finely chopped onion and cook for 5-7 minutes until soft and translucent.
  2. Stir in the minced garlic and grated ginger, cooking another 1-2 minutes until fragrant.
  3. Sprinkle in garam masala, cumin, turmeric, chili powder, and smoked paprika. Stir constantly for 1 minute to toast the spices gently.
  4. Mix in the tomato paste and cook for another 2 minutes, stirring to combine.
  5. Transfer the sautéed mixture into your slow cooker. Add the rinsed chickpeas, vegetable broth, and coconut milk. Stir everything together gently to combine evenly.
  6. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  7. About 15 minutes before serving, add the chopped spinach to the pot. Stir it in and cover to let it wilt gently.
  8. Taste and adjust salt or spice levels as desired. For extra creaminess, stir in a splash more coconut milk or a dollop of yogurt (plain or dairy-free).
  9. While the spinach wilts, heat your naan bread in a skillet or oven until soft and slightly charred at the edges.
  10. Ladle the creamy chickpea curry into bowls, garnish with fresh cilantro, and serve with the warm naan on the side.

Notes

Toast spices in oil or ghee to unlock essential oils and deepen flavor. Add spinach near the end to keep it fresh and vibrant. Adjust consistency with extra broth or water if needed. Leftovers taste better the next day. Can be cooked on stovetop for 45-60 minutes if no slow cooker is available.

Nutrition

Keywords: chickpea curry, slow cooker, Indian curry, spinach curry, creamy curry, vegan curry, coconut milk curry, easy dinner, comfort food

Find it online: https://gleefulfork.com/creamy-slow-cooker-indian-chickpea-curry-with-spinach-easy-recipe-for-perfect-naan-pairing/