Description
This Slow Cooker Butter Chickpea Curry is a rich, creamy, and comforting vegetarian dinner inspired by classic butter curry flavors. Made with chickpeas, aromatic spices, tomato passata, butter, and cream, it’s an easy slow cooker meal that delivers bold flavor with minimal effort.
Ingredients
- 14 oz (400 g) tomato passata
- 28 oz (800 g) canned chickpeas, drained
- 1 tablespoon garlic, crushed
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon salt
- 1/3 cup salted butter, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 1/2 teaspoons garam masala
- 1/2 cup heavy cream
- Lemon wedges, for serving
- Fresh cilantro, chopped, for serving
Instructions
- Add tomato passata, chickpeas, and salt to the slow cooker. Stir to combine.
- Scatter the crushed garlic and grated ginger over the mixture.
- Place sliced butter on top and sprinkle with smoked paprika, cumin, coriander, and garam masala.
- Cover and cook on LOW for 1 hour until the butter melts and the spices become fragrant.
- Open the lid and stir thoroughly, scraping the sides and bottom of the slow cooker.
- Cover and continue cooking on LOW for another 2–3 hours.
- Check and stir once halfway through if needed to prevent sticking.
- When ready to serve, stir in the heavy cream and cook for 15 minutes more.
- Serve hot with rice or naan bread, garnished with fresh cilantro and lemon wedges.
Notes
- Add fresh spinach during the last 20 minutes of cooking for extra vegetables.
- Paneer cubes can be stirred in before serving for added protein.
- Store leftovers in the refrigerator for up to 4 days.
- Serve with basmati rice or warm naan for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian Inspired