Slow Cooker Creamy Chickpea Curry

I used to hate curry.

I know, that’s a strong word. But it’s true.

I can’t pinpoint the exact moment when that changed for me, but I would like to think it was when I first tried this very recipe. I couldn’t imagine my life without curry now. Thankfully, I don’t have to.

Aside from tasting like a magical trip to India, curry is loaded with health benefits. Turmeric has become increasingly well known for it’s anti-inflammatory and antioxidant properties. Absorption of turmeric is enhanced dramatically when eaten with black pepper and fats, both of which are in this recipe!

The cardamom, ginger, and cinnamon in curry leads to increased flow of digestive juices that aid in the absorption and breakdown of your meal. The list goes on and on. I like to think of curry at the spice of health.

This recipe began unfolding as I realised how easy it was to substitute the meat in my favourite butter chicken recipe for chickpeas and vegetables. After a few rounds of experimentation, a clear winner was born. It was amazing how legumes could create an amazing texture as well as leave me full at the end of the meal. I’m in love!

Whenever my husband and I would make this recipe for friends and family we would always joke that it was our famous “butterless, chickenless- butter chicken” recipe. So what’s left without the butter and chicken you may ask? More flavour, more vitamins, and better health!

With the seasons beginning to change, I’ve found myself craving more warm dishes again. As I’m sure you’re right along side me, now is a perfect time to share this warming and soul soothing recipe with you.

I hope this recipe becomes one of your favorites, just as it has become mine.

Ingredients:

• 4 Tbsp coconut oil
• 1 Yellow onion, diced
• 2 Tomatoes, diced
• 3 Cloves garlic, crushed
• 2 tsp Yellow curry powder
• 1 Tbsp Red curry paste
• 2 tsp Tandoori Masala
• 1 tsp Garam Masala
• 1 Can tomato paste
• 15 Green cardamom pods
• 1 Cup chickpeas, soaked or 1 can
• 2 Cups cauliflower, chopped
• 1 Can coconut milk
• 1 Cup plain yogurt (optional)
• Salt & pepper to taste

Directions:

1. Place the chickpeas in a large bowl and cover with plenty of water. They will double in size as they soak. Soak overnight in the fridge. After soaking, rinse the chickpeas and toss into the slow cooker. If using canned chickpeas, add them at the end of cooking or they will overcook.
2. Heat coconut oil over medium heat. Saute the garlic and onion until translucent, about 5 minutes.
3. Mix in the spices and saute another 2 minutes until fragrant.
4. Mix all the ingredients in a slow cooker until well combined.
5. Cook on low for 6-8 hours or on high for 4-6 hours.
6. Remove the cardamom pods before serving. Don’t worry about getting them all if you can’t find them. They are wonderful to eat, but most people find them very bitter.
7. Serve over a bed of brown basmati rice or quinoa with a side of warm Nann bread.

Store leftovers in the fridge for up to 4 days or freeze for 2-3 months. I love doubling this recipe and keeping leftovers in the freezer for those nights when we aren’t able to cook.

 
Love & Curry,

Dani