COURSE:
Lunch, Main Course
Slow Cooked Butter Chickpea Curry
Warm, comforting, and effortlessly delicious, this slow cooked butter chickpea curry is the perfect plant-based twist on a classic Indian-inspired favorite. Rich tomatoes, creamy coconut milk, and aromatic spices simmer together for hours to create a velvety sauce that infuses every chickpea with deep, savory flavor. Whether you’re meal-prepping for the week or craving a cozy dinner that cooks itself, this hands-off curry delivers big taste with minimal effort.
Ideal for busy weeknights or laid-back weekends, this easy slow cooked butter chickpea curry is naturally vegetarian, easily made vegan, and pairs perfectly with fluffy rice or warm naan. The slow cooker method ensures tender chickpeas, balanced spices, and a restaurant-quality finish without hovering over the stove. If you’re searching for a hearty, budget-friendly, and protein-packed curry recipe the whole family will love, this slow cooker butter chickpea curry is guaranteed to become a go-to comfort meal.
Slow Cooked Butter Chickpea Curry
Prep Time:
10 mins
Cook Time:
3 hours
Servings:
5
Total Time:
3 hours 10 minutes
Product:
Superior Slow Cooker
Ingredients
- 1 tbsp olive oil
- 1 onion (sliced)
- 80g shallots
- Salt and pepper (as needed)
- 430g canned chickpeas
- 250g fresh tomato puree
- 1 1/2 tbsp garam masala
- 1 1/2 tbsp chili powder
- 2 tsp ground ginger
- 520 ml coconut milk
- 2 g fresh coriander
- 340 g firm tofu
- 4 garlic cloves (minced)
Instructions
- Remove the tofu from the package and rinse.
- Wrap tofu in a paper towel and place on a cutting board. Placing something heavy on top of the tofu to allow the water to drain out, about 15 minutes.
- Select Saute – More/High for 30 minutes and press Start
- Add oil into the inner pot. When the oil is hot, add the onions, shallots, salt and pepper and cook, stirring occasionally, until caramelised for 5-6 minutes.
- Add in the garlic and stir to combine. Cook for 1 minute more.
- Place the tofu and chickpeas in the inner pot.
- Add the coconut milk, tomato puree, garam masala, curry powder, chili powder, ground ginger and a pinch of salt/pepper. Give it a big stir, close the lid and set to Vent.
- Slow Cook on High for 3 hours and press Start.
- When the cooking time is done, carefully open the lid. Add the coriander before serving. Serve with rice and naan.
Slow Cooked Butter Chickpea Curry
COURSE:
Lunch, Main Course
Prep Time:
10 mins
Cook Time:
3 hours
Servings:
5
Total Time:
3 hours 10 minutes
Product:
Superior Slow Cooker
Ingredients
- 1 tbsp olive oil
- 1 onion (sliced)
- 80g shallots
- Salt and pepper (as needed)
- 430g canned chickpeas
- 250g fresh tomato puree
- 1 1/2 tbsp garam masala
- 1 1/2 tbsp chili powder
- 2 tsp ground ginger
- 520 ml coconut milk
- 2 g fresh coriander
- 340 g firm tofu
- 4 garlic cloves (minced)
Instructions
- Remove the tofu from the package and rinse.
- Wrap tofu in a paper towel and place on a cutting board. Placing something heavy on top of the tofu to allow the water to drain out, about 15 minutes.
- Select Saute – More/High for 30 minutes and press Start
- Add oil into the inner pot. When the oil is hot, add the onions, shallots, salt and pepper and cook, stirring occasionally, until caramelised for 5-6 minutes.
- Add in the garlic and stir to combine. Cook for 1 minute more.
- Place the tofu and chickpeas in the inner pot.
- Add the coconut milk, tomato puree, garam masala, curry powder, chili powder, ground ginger and a pinch of salt/pepper. Give it a big stir, close the lid and set to Vent.
- Slow Cook on High for 3 hours and press Start.
- When the cooking time is done, carefully open the lid. Add the coriander before serving. Serve with rice and naan.
Slow Cooked Butter Chickpea Curry
Warm, comforting, and effortlessly delicious, this slow cooked butter chickpea curry is the perfect plant-based twist on a classic Indian-inspired favorite. Rich tomatoes, creamy coconut milk, and aromatic spices simmer together for hours to create a velvety sauce that infuses every chickpea with deep, savory flavor. Whether you’re meal-prepping for the week or craving a cozy dinner that cooks itself, this hands-off curry delivers big taste with minimal effort.
Ideal for busy weeknights or laid-back weekends, this easy slow cooked butter chickpea curry is naturally vegetarian, easily made vegan, and pairs perfectly with fluffy rice or warm naan. The slow cooker method ensures tender chickpeas, balanced spices, and a restaurant-quality finish without hovering over the stove. If you’re searching for a hearty, budget-friendly, and protein-packed curry recipe the whole family will love, this slow cooker butter chickpea curry is guaranteed to become a go-to comfort meal.
