This easy slow cooker chickpea korma is so creamy, comforting and jam packed with flavour, but the best part? You can throw everything into the slow cooker and let it do the work – may favourite kinda recipe!
Why you’ll love this chickpea korma
I love a recipe that gives you plenty of flavour without needing a cupboard full of spices, and this one really does keep things simple.
For this recipe, I used a ready-made korma curry paste, I love these! It makes life so much easier. Just add it to the slow cooker with the rest of your ingredients, give everything a good stir and let it gently cook away.
The chickpeas make this korma wonderfully hearty, while sweet potato adds a lovely natural sweetness and soft texture. Coconut milk brings everything together into a creamy, fragrant sauce.
And then there’s the little finishing magic touch of mango chutney and fresh lime. The mango chutney adds just enough sweetness, while the lime cuts through the richness of the coconut milk.
What you’ll need
Chickpeas – I use two 400g cans of chickpeas for this recipe. Drain and rinse them well before adding them to the slow cooker.
Coconut milk – Use full-fat coconut milk for the creamiest sauce.
Sweet potato – Cut it into fairly small, even chunks so that it becomes beautifully tender during cooking.
Korma curry paste – This is my shortcut ingredient. Use your favourite ready-made korma paste.
Chopped tomatoes – These add body to the sauce and balance the richness of the coconut milk.
Mango chutney – Just a teaspoon adds a subtle sweetness that works beautifully with the korma spices.
Spinach – Stir this through right at the end so it stays fresh and vibrant.
Lime – Don’t skip the lime! A squeeze at the end really wakes up the whole dish.
How to make slow cooker chickpea korma
1. Add everything to the slow cooker
Add the chickpeas, sweet potato, onion, garlic, korma curry paste, chopped tomatoes, vegetable stock, tomato purée and mango chutney to your slow cooker.
Pour in the coconut milk and give everything a really good stir.
2. Let the slow cooker do the work
Place the lid on and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the sweet potato is completely tender.
Your kitchen will smell incredible while this cooks!
3. Add the spinach
Stir the spinach through during the final five minutes of cooking. It will wilt quickly into the hot korma.
4. Finish with lime
Once cooked, squeeze over the lime juice and season with salt and freshly ground black pepper.
If your sauce is a little thinner than you’d like, leave the lid off and cook on HIGH for another 10–15 minutes to allow it to reduce slightly.
What to serve with chickpea korma
I love serving this with fluffy basmati rice, fresh coriander and plenty of lime wedges. You could also serve this with some popadoms or naan bread and treat it like a proper Indian take-away! A spoonful of natural yoghurt on top is another lovely addition if you fancy making it extra creamy.
Can I make this chickpea korma ahead of time?
Absolutely. In fact, like many curries, the flavour can be even better the next day.
Allow the korma to cool completely before transferring it to an airtight container and refrigerating.
Reheat thoroughly in a saucepan or microwave until piping hot throughout. You may need to add a splash of water when reheating if the sauce has thickened.
Can I freeze chickpea korma?
Yes. Allow the cooked korma to cool completely, then portion into freezer-safe containers and freeze.
Defrost thoroughly in the fridge before reheating and make sure it is piping hot throughout before serving.
I recommend cooking fresh rice when you’re ready to serve it.
More recipes to try
If this easy chickpea korma is your kind of dinner, you might also like:
- Slow Cooker Chicken Tikka
- Slow Cooker Lasagne
- Slow Cooker Sausage & Beans with Cheesy Mash
- Slow Cooker Apple Crumble
- Creamy Slow Cooker Sausage & Butter Bean Stew
- Slow Cooker Pulled Pork Taco Mix
Equipment
Ingredients
- 800 g chickpeas drained and rinsed
- 400 ml full-fat coconut milk
- 1 large sweet potato peeled and cut into small chunks
- 1 onion finely sliced
- 3 garlic cloves crushed
- 3 tbsp ready-made korma curry paste
- 400 g chopped tomatoes
- 150 ml vegetable stock
- 1 tbsp tomato purée
- 1 tsp mango chutney
- 100 g fresh spinach
- Juice of ½ lime
- Salt & black pepper
Instructions
- Add the chickpeas, sweet potato, onion, garlic, korma paste, chopped tomatoes, stock, tomato purée and mango chutney to your slow cooker.
- Pour in the coconut milk and give everything a really good stir.
- Cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the sweet potato is lovely and soft.
- Stir through the spinach for the final 5 minutes, until wilted.
- Finish with the lime juice and season to taste.
Notes
- Choose full-fat coconut milk: It gives the korma its lovely creamy texture. Light coconut milk will work, but the finished sauce will be less rich.
- Check your curry paste: Korma pastes vary in strength, so adjust the amount according to the brand you’re using and how mild or spicy you like your curry.
- Don’t skip the lime: A squeeze of fresh lime at the end balances the creamy coconut sauce and brings all the flavours together.
- For a thicker sauce: Remove the lid for the final 10–15 minutes and allow the korma to reduce slightly.
- Storage: Cool leftovers completely, cover and refrigerate for up to 3days.
- Freezing: Cool completely and freeze in suitable containers for up to 3 months. Defrost thoroughly in the fridge before reheating.
Nutrition
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