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Slow Cooker Butter Chickpea Curry Recipe

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3.8 from 11 reviews

  • Author: Sara
  • Total Time: 4 hours 10 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Slow Cooker Butter Chickpea Curry is a rich and comforting vegetarian dish that combines creamy tomato passata, tender chickpeas, and aromatic Indian spices. Slow-cooked to perfection with a touch of butter and cream, it delivers a luscious, flavorful curry ideal for a cozy weeknight meal. Served with fresh cilantro and lemon wedges, it offers a delightful balance of creamy and tangy notes.

Ingredients

Main Ingredients

  • 14 oz tomato passata (smooth pureed tomatoes)
  • 28 oz canned chickpeas (drained)
  • 1 tbsp garlic (crushed)
  • 1 tbsp fresh ginger (grated)
  • 1/2 tsp salt
  • 1/3 cup salted butter (sliced)
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1.5 tsp garam masala
  • 1/2 cup double (heavy) cream
  • Lemon wedges (for serving)
  • Fresh chopped cilantro (coriander) (for serving)

Instructions

  1. Combine Base Ingredients: Add the tomato passata, salt, and drained chickpeas into the slow cooker. Stir the mixture gently to combine the ingredients thoroughly.
  2. Add Aromatics: Scatter the crushed garlic and grated ginger evenly over the top of the chickpea and tomato mixture in the slow cooker.
  3. Layer Butter and Spices: Place the sliced salted butter on top of the garlic and ginger. Then sprinkle the smoked paprika, ground cumin, ground coriander, and garam masala over the butter layer.
  4. Initial Slow Cook: Cover the slow cooker and set it to LOW. Cook for about 1 hour until the butter has melted and the spices become fragrant, infusing the curry base.
  5. Stir the Curry: Open the lid carefully and stir the curry well. Scrape the sides and bottom of the slow cooker to prevent sticking and to incorporate the butter and spices fully into the sauce.
  6. Continue Slow Cooking: Cover again and cook on LOW for another 2 to 3 hours. For your first time, stir once halfway through to ensure nothing is sticking, then cover. For subsequent times, if no sticking occurs, stirring can be skipped.
  7. Add Cream and Warm Through: When ready to serve, stir in the double (heavy) cream thoroughly and cover the slow cooker for an additional 15 minutes to heat the cream through, while preparing accompanying rice or naan bread.
  8. Serve: Garnish the curry with fresh chopped cilantro and serve with lemon wedges on the side for squeezing to add brightness.

Notes

  • Opening and stirring halfway through cooking helps prevent the curry from sticking to the slow cooker, but can be skipped once familiar with your slow cooker model.
  • Double cream can be substituted with coconut cream for a vegan version, though butter would need replacing as well.
  • This curry pairs well with basmati rice or warm naan bread to soak up the delicious sauce.
  • Adjust the salt to taste before serving, especially if using unsalted butter as a substitute.
  • Leftovers keep well in the refrigerator for 3-4 days and reheat nicely on the stovetop or microwave.
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Indian

Find it online: https://saraflavors.com/slow-cooker-butter-chickpea-curry-recipe-2/