Slow Cooker Chickpea Curry {Chana Saag}
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
✔️ Using Frozen Spinach? Add it at the beginning for convenience.
✔️ Rinse Chickpeas: 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.
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