This Slow Cooker Chickpea Curry with Spinach is an effortless and delicious vegetarian meal. Minimal prep, affordable ingredients, and a dish that freezes brilliantly make it a must-try for busy days.
Why You’ll Love This Recipe
Uses simple, budget-friendly ingredients
Perfect for vegan diets or meat-free days
Requires minimal effort for maximum flavor
What is Chana Saag?
Chana Saag is a traditional Indian dish featuring chickpeas and spinach in a rich, spiced tomato-based sauce. It gets its creamy texture from coconut milk and is ideal for a slow cooker adaptation. This version ensures a balance of spice and sweetness without the need for pre-frying, making it an easy and budget-friendly recipe.
Ingredients
For the Slow Cook:
800 g 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 Coconut milk (1x tin), reduced fat
1/2 tsp Sea salt
To Finish:
240 g Baby spinach, shredded
50 g Mango chutney
1 tsp Garam masala
Instructions
Add all slow cooker ingredients to the pan and cook on HIGH for 3 hours.
Stir in the remaining ingredients just before serving to wilt the spinach.
Storage Tips
In the Fridge: Store in an airtight container for up to 3 days. Reheat in the microwave or on the hob.
In the Freezer: Freeze in a sealed container for up to 3 months. Defrost completely before reheating, adding a splash of water if needed.
Top Tips
Add it at the beginning for convenience.
This removes excess salt and improves flavor.
Serving Suggestions
Pair this Spinach and Chickpea Curry with rice, naan, poppadoms, or a refreshing raita. If you want to serve it with a meat dish, try an Easy Lamb Keema.
The post Slow Cooker Chickpea Curry {Chana Saag} appeared first on Indian Community.