Crockpot Spinach and Chickpea Coconut Curry

I love throwing a bunch of ingredients in the crockpot and eventually calling it dinner. 

That's how this recipe was born. The snow/rain was falling outside, and I wanted our house to be filled with warm, comforting, delicious smells. And it doesn't get much more warm, comforting, or delicious than Indian food, in my opinion. 

Crockpot Spinach and Chickpea Coconut Curry

Yields: 2 servings

-1 can chickpeas, drained and rinsed

-1 large garlic clove, minced

-1/2 yellow onion, sliced

-8 pickled jalapeno slices, minced (or 1 small jalapeno, seeded and minced)

-1 teaspoon curry powder

-1/2 teaspoon garam masala

-1/4 teaspoon turmeric

-1/4 teaspoon grated fresh ginger

-1 teaspoon dried parsley

-1 bay leaf

-Pinch of cayenne

-Salt and black pepper

-1/2 cup coconut milk

-2 handfuls baby spinach 

Directions:

1.) Place all ingredients up to coconut milk in a crockpot and stir. Cook on high for two hours, then cook for an additional three hours on low.

2.) About ten minutes before serving, stir in coconut milk and spinach. Serve with warm naan.

[Print this recipe]

The warm spices mixed with the creamy coconut milk was a divine combination, while the chickpeas, spinach, and onions provided great texture in every bite. Scooped up with some warm naan, this was the perfect winter meal - that was nutritious, super affordable, and easy to make! (If you want an even more satiating meal, I recommend serving it over basmati rice).

Two things worth mentioning: If you want leftovers, feel free to double this recipe. Also, if you're hesitant to buy fresh ginger versus just using powdered, the fresh really makes a difference in this dish. I actually keep fresh ginger in the freezer and use it as I need to. We use it all the time in Indian dishes, but also in fresh juice!

Do you have a go-to crockpot recipe?

Pin It