Name: Slow Cooker Flavorful Coconut Curry Chickpeas and Spinach
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 4
Cuisine: Indian-Inspired
Ingredients: 2 cans (15 oz each) chickpeas, drained and rinsed (or 1.5 cups dried chickpeas, soaked overnight); 1 can (14 oz) full-fat coconut milk; 1 cup vegetable broth; 1 medium onion, diced; 3 cloves garlic, minced; 1-inch piece fresh ginger, grated; 1 can (14 oz) diced tomatoes; 1 ½ teaspoons curry powder; 1 teaspoon garam masala; ½ teaspoon turmeric; 1 teaspoon ground cumin; ½ teaspoon salt (adjust to taste); ¼ teaspoon black pepper; ¼ teaspoon cayenne pepper (optional, for heat); 3 cups fresh spinach, chopped; 1 tablespoon lemon juice; Cooked rice or naan, for serving

This slow cooker coconut curry chickpeas and spinach is a comforting, wholesome, and flavor-packed dish perfect for busy days. The creamy coconut milk blends with aromatic spices to create a luscious sauce that infuses the chickpeas with warmth. Spinach adds a nutritious touch, making it a well-balanced, protein-rich, and satisfying meal.

Recipe Tips and Tricks

Sauté First for Depth of Flavor: Lightly sautéing the onions, garlic, and spices before adding them to the slow cooker enhances their depth and richness.
Use Full-Fat Coconut Milk: For the creamiest texture and best flavor, opt for full-fat coconut milk instead of light versions.

Dried vs. Canned Chickpeas: If using dried chickpeas, soak them overnight and increase cooking time; otherwise, canned chickpeas work wonderfully.
Don’t Skip the Lemon Juice: A squeeze of fresh lemon juice at the end brightens up the dish and balances the richness.
Add Spinach at the End: To keep the vibrant green color and fresh taste, stir in the spinach during the last 10 minutes of cooking.

Make It a Meal: Serve over fluffy basmati rice, quinoa, or warm naan for a complete and satisfying meal.

Why You’ll Love This Recipe

This slow cooker coconut curry chickpeas and spinach recipe is the perfect combination of convenience and gourmet flavors. The slow cooking process allows the ingredients to meld beautifully, resulting in an aromatic, comforting, and creamy dish that is both nourishing and satisfying. This recipe is packed with plant-based protein, healthy fats, and fiber, making it a wholesome choice for vegetarians and vegans alike.

Beyond its nutritional benefits, the deep, rich flavors of the curry develop effortlessly in the slow cooker, meaning minimal hands-on time. It’s also incredibly versatile—you can adjust the heat level, swap out greens, or add extra vegetables based on your preference. Plus, the leftovers taste even better the next day, making it a fantastic meal-prep option. Whether you’re cooking for a busy weeknight dinner or meal planning for the week ahead, this recipe is sure to become a staple in your kitchen.

Yield: Serves 4

Slow Cooker Flavorful Coconut Curry Chickpeas and Spinach

A rich and creamy coconut curry with chickpeas and spinach, slow-cooked to perfection for a comforting, flavorful, and nutritious meal.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

2 cans (15 oz each) chickpeas, drained and rinsed (or 1.5 cups dried chickpeas, soaked overnight)
1 can (14 oz) full-fat coconut milk

1 cup vegetable broth
1 medium onion, diced
3 cloves garlic, minced

1-inch piece fresh ginger, grated
1 can (14 oz) diced tomatoes
1 ½ teaspoons curry powder

1 teaspoon garam masala
½ teaspoon turmeric
1 teaspoon ground cumin

½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
¼ teaspoon cayenne pepper (optional, for heat)

3 cups fresh spinach, chopped
1 tablespoon lemon juice
Cooked rice or naan, for serving

Instructions

Sauté Aromatics (Optional but Recommended): Heat a small pan over medium heat, add a drizzle of oil, and sauté the onions until soft (about 3 minutes). Add garlic, ginger, and spices, stirring until fragrant.
Combine Ingredients in Slow Cooker: Transfer the sautéed mixture to the slow cooker. Add chickpeas, diced tomatoes, coconut milk, vegetable broth, salt, and pepper. Stir everything together.
Slow Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours until flavors meld beautifully.

Add Spinach & Lemon Juice: In the last 10 minutes of cooking, stir in the spinach and lemon juice. Let it wilt naturally into the curry.
Serve and Enjoy: Spoon over warm basmati rice or pair with fluffy naan. Garnish with fresh cilantro if desired.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 267Total Fat 14gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 567mgCarbohydrates 32gFiber 3gSugar 3gProtein 6g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredient Notes

Chickpeas (Garbanzo Beans): These protein-rich legumes provide heartiness and soak up the flavors of the curry sauce beautifully. Canned chickpeas offer convenience, while dried chickpeas (soaked overnight) give a firmer texture.
Coconut Milk: A key ingredient for that signature creamy texture. Full-fat coconut milk delivers the richest taste, while light coconut milk can be used for a lower-calorie version.
Onion & Garlic: These aromatic ingredients form the foundation of the curry, adding depth and complexity to the flavor.

Curry Powder & Garam Masala: The spice blend is essential for that warm, earthy, and slightly sweet curry taste. You can adjust the amount based on your spice preference.
Turmeric & Cumin: These spices enhance the aroma and provide additional layers of warmth and mild smokiness to the dish.
Fresh Ginger: Adds a touch of brightness and a bit of heat that complements the creamy coconut base.

Diced Tomatoes: Provide acidity and balance the richness of the coconut milk. Crushed tomatoes work as a substitute if you prefer a smoother sauce.
Vegetable Broth: Helps to create the perfect consistency and enhances the overall depth of flavor.
Spinach: Stirred in at the end, this leafy green adds color, nutrients, and a mild earthiness to the dish. Kale or Swiss chard can be used as an alternative.

Lemon Juice: A small but essential addition to brighten the flavors and balance the richness of the coconut milk.
Salt & Pepper: Season to taste, enhancing all the beautiful flavors of the dish.

Variations and Substitutions

Make It Spicier: Add a chopped fresh chili, extra cayenne pepper, or a dash of hot sauce for a kick of heat.

Add More Vegetables: Carrots, bell peppers, or sweet potatoes make great additions for extra texture and natural sweetness.
Swap Greens: Instead of spinach, try kale, Swiss chard, or collard greens for a heartier variation.
Use Different Legumes: While chickpeas are classic, you can use lentils or white beans for a slightly different take on this curry.

Creamy Texture Boost: Stir in a tablespoon of peanut butter or almond butter for a subtle nutty richness.
Low-Carb Option: Skip the rice and serve with cauliflower rice or enjoy it as a stew on its own.
Protein Boost: Add cubed tofu, tempeh, or even shredded chicken if you’re looking for additional protein options.

Storage Options

Refrigeration: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.
Freezing: This curry freezes beautifully. Allow it to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
Meal Prep Friendly: Portion into individual containers with rice for easy grab-and-go lunches during the week.