Slow Cooker Thai Chickpea & Potato Curry

Name: Slow Cooker Thai Chickpea & Potato Curry
Cook time: 435 min
Total time: 435 min
Yield: 4 servings
Ingredients: 700 g Potatoes; 2 tin Chickpeas; 100 g Cherry tomatoes; 1 Onion; 2 tsp Garlic granules; 1 tbsp Mild curry powder; 1 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Paprika; 1/2 tsp Turmeric; 2 tbsp Tomato purée; 2 Tbsp Red Thai paste; 1 tin Chopped tomatoes; 1 tin Coconut milk; 100 g Baby spinach; Salt; Black pepper; Fresh coriander; Lime

I think the best way to cook a curry is in the slow cooker so here is another cosy slow cooker recipe to try! This is a Thai style veggie curry, packed with fibre and antioxidants and great for using up any leftover veg too!

Cook

7h 15m

Slow Cooker Thai Chickpea & Potato Curry

I think the best way to cook a curry is in the slow cooker so here is another cosy slow cooker recipe to try! This is a Thai style veggie curry, packed with fibre and antioxidants and great for using up any leftover veg too!

Cook

7h 15m

Ingredients

Method

Turn cooking mode on

Step 1

Add the red Thai paste, potatoes, chickpeas, tomatoes, onion, garlic, spices, tomato purée, chopped tomatoes, coconut milk and stock to the slow cooker. Season with salt and pepper and give everything a good stir.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

700

Potatoes, cut into 2–3cm chunks

tin

Chickpeas, 400g tins, drained and rinsed

100

Cherry tomatoes

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

Want to make this into a dump bag?

Add all the ingredients listed except for the spinach and potatoes to your dump bag. Mix well, label and seal then store in the freezer. Leave to de-frost overnight then cook using the instructions below but add your potatoes when you add the dump bag to the slow cooker!!! 10-15 minutes before serving mix 1-2 tsp of cornflour with some of the slow cooker mix to form a slurry then stir this back through to thicken.

Want to make this higher in protein?

• Swap out one of the tins of chickpeas for 300g of diced chicken breast and cook using the same instructions as below!

Your private notes

Only visible to you

Made it?

Pairs With

Pilau rice, lime, corriander, mini naan

Comments

Cancel

Rachel W

10 hours ago

I don’t think I’ve found a recipe I haven’t like but this was so good!! We served with rice, Thai spiced crackers and some lime wedges. We add a couple of chicken breasts and shredded them at the end. Will definitely make again!