Description
An easy Slow Cooker Butter Chickpea Curry made with creamy tomato sauce, butter, and aromatic spices. Vegetarian, comforting, and perfect for meal prep.
Ingredients
- 14 oz (400 g) tomato passata
- 28 oz (800 g) canned chickpeas, drained
- 1 tbsp garlic, crushed
- 1 tbsp fresh ginger, grated
- ½ tsp salt
- â…“ cup (80 g) salted butter, sliced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1.5 tsp garam masala
- ½ cup (120 ml) heavy cream
- Lemon wedges, for serving
- Fresh chopped cilantro, for serving
Instructions
- Add tomato passata, salt, and chickpeas to the slow cooker and mix.
- Scatter garlic and ginger over the top.
- Place butter slices on top and sprinkle with spices.
- Cover and cook on LOW for 1 hour until butter melts and spices are fragrant.
- Stir the curry to mix butter and spices into the sauce.
- Cover and cook another 2–3 hours. Stir halfway if needed.
- Stir in cream and cook for an additional 15 minutes until warmed through.
- Serve with cilantro and lemon wedges.
Notes
- Add spinach, paneer, or other veggies for variety.
- Check slow cooker behavior to prevent sticking.
- Pairs well with rice or naan bread.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian Inspired