Crockpot Vegan Chickpea Curry
I'm not vegan and I'm obsessed with this recipe! The coconut milk and curry flavors are SO delicious. If you want to supplement with an extra protein, feel free! This recipe makes 3 bags of 6 servings each.
Servings: 18
Equipment
- crockpot or slow cooker
Ingredients
- 3 medium yellow onion chopped
- 9 large garlic cloves minced
- 3 14.5 oz can no salt-added diced tomatoes
- 6 15.5 oz cans no salt-added chickpeas
- 3 14 oz can full-fat coconut milk
- 6 tablespoons red curry paste
- 6 tablespoons coconut flour
For later: Salt and pepper, lime juice, cilantro, brown rice or naan bread
Instructions
- Split and combine all ingredients into 3 large Ziploc bags. Place flat in freezer to store.
When ready to cook:
- Allow to thaw for 24 hours in the fridge. Dump the ingredients in the slow cooker, stir and cook on low for 4-6 hours. Add lime juice, salt, and pepper to taste.
- Serve over brown rice or with Naan bread. Top with chopped cilantro.