Slow Cooker Chickpea Korma

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Course: Main Course

Cuisine: Indian Inspired

Diet: Vegetarian

Keyword: easy chickpea curry, slow cooker chickpea korma, slow cooker curry

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings: Servings

Calories: 475kcal

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.

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.

Nutritional information is provided as a guide only and may vary depending on the specific ingredients and brands used.