I love this recipe because it’s truly effortless. I just add everything to the slow cooker and let it simmer away until the flavors deepen and the sauce becomes beautifully rich. The combination of chickpeas, coconut milk, and spinach makes it filling and satisfying while still being healthy. It’s naturally vegan, full of protein, and ideal for meal prep or freezing for later. The mango chutney at the end adds just the right touch of sweetness to balance the spices.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the slow cook: 800 g (28 oz) Chickpeas (2x 400g tins), Drained and rinsed 3 Cloves garlic, Peeled and crushed 1 Onion, Peeled and chopped 2 tbsp Mild curry powder 1 tsp Sweet smoked paprika 1/4 tsp Mild chilli flakes 3 tbsp Tomato purée 400 g (1.75 cups) Coconut milk (1x tin), Reduced fat 1/2 tsp Sea salt
To finish: 240 g (9 oz) Baby spinach, Shredded 50 g (2 oz) Mango chutney 1 tsp Garam masala
Directions
I start by adding all the “slow cook” ingredients — chickpeas, garlic, onion, curry powder, paprika, chili flakes, tomato purée, coconut milk, and salt — to the slow cooker.
I give everything a good stir to mix the spices evenly through the sauce.
Then I cook on HIGH for about 3 hours, letting the curry gently thicken and the flavors blend beautifully.
Just before serving, I stir in the shredded spinach, mango chutney, and garam masala. The residual heat wilts the spinach perfectly and brings all the flavors together.
I serve it hot with basmati rice, naan bread, or a dollop of coconut yogurt on top.
Servings and Timing
This recipe serves 4 people and takes about 5 minutes of prep time and 3 hours of cooking time — that’s 3 hours and 5 minutes in total. It’s perfect for setting up in the morning and having dinner ready by evening.
Variations
I sometimes swap chickpeas for lentils or add a few diced potatoes or sweet potatoes to make it heartier. For a creamier texture, I use full-fat coconut milk, or if I want more greens, I mix in kale or frozen spinach instead. I also like to adjust the spice level by adding extra chili flakes or a fresh chopped chili when I’m in the mood for a little heat.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully in the microwave or on the stove over low heat — I just add a splash of water or coconut milk if it’s too thick. It also freezes really well for up to 3 months, so I often make a double batch and keep some for another weeknight meal.
FAQs
Can I use dried chickpeas instead of tinned?
Yes, but I soak and cook them first before adding to the slow cooker since dried chickpeas need longer to soften.
Can I use frozen spinach?
Absolutely, I add it at the beginning with the other ingredients and let it cook down as the curry simmers.
Can I make this on the stove instead?
Yes, I simmer it gently on the stovetop for about 30–40 minutes until the sauce thickens and flavors develop.
What type of curry powder works best?
I like using a mild curry powder blend, but medium or hot works great if I prefer more spice.
How can I make it creamier?
Using full-fat coconut milk or stirring in a spoonful of cashew cream before serving makes it extra rich.
What can I serve this curry with?
It’s delicious with steamed rice, naan, roti, or even over baked potatoes or couscous.
Is this recipe freezer-friendly?
Yes, it freezes very well. I cool it completely before portioning into containers and freezing.
Can I add other vegetables?
Definitely — diced peppers, carrots, or courgettes all taste great in this curry.
Can I prepare this the night before?
Yes, I combine all the ingredients in the slow cooker insert the night before and refrigerate it, then just pop it on to cook the next day.
What can I use instead of mango chutney?
A spoonful of apricot jam or a dash of maple syrup adds a similar touch of sweetness if I don’t have chutney.
Conclusion
This Slow Cooker Chickpea Curry is one of those simple, soul-warming meals I keep coming back to. It’s creamy, comforting, and packed with nourishing ingredients — the kind of dish that makes the house smell amazing while it cooks. I love how easy it is to make, how well it keeps, and how satisfying it tastes every time. Perfect for busy weeknights, meal prep, or when I just want a cozy bowl of curry without any fuss.
A creamy and comforting slow cooker chickpea curry (Chana Saag) made with coconut milk, spinach, and warming spices. This vegan curry is hearty, wholesome, and effortless — perfect for busy days.
Total Time:3 hours 5 minutes
Yield:4 servings
Ingredients
800 g (28 oz) chickpeas (2 x 400 g tins), drained and rinsed
3 cloves garlic, peeled and crushed
1 onion, peeled and chopped
2 tbsp mild curry powder
1 tsp sweet smoked paprika
1/4 tsp mild chili flakes
3 tbsp tomato purée
400 g (1 tin) coconut milk, reduced fat
1/2 tsp sea salt
240 g (9 oz) baby spinach, shredded
50 g (2 oz) mango chutney
1 tsp garam masala
Instructions
Add all the slow-cook ingredients — chickpeas, garlic, onion, curry powder, paprika, chili flakes, tomato purée, coconut milk, and salt — to the slow cooker.
Stir well to combine so the spices are evenly mixed through the sauce.
Cook on HIGH for 3 hours, allowing the curry to thicken and the flavors to develop.
Before serving, stir in the shredded spinach, mango chutney, and garam masala. Let the residual heat wilt the spinach.
Serve hot with basmati rice, naan bread, or a spoonful of coconut yogurt.
Notes
Use full-fat coconut milk for a creamier curry.
Substitute spinach with kale or frozen spinach if preferred.
Swap chickpeas for lentils or add diced sweet potato for a heartier dish.
Adjust spice levels by adding extra chili flakes or fresh chili.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
