Slow-Cooker Coconut Curry with Chickpeas

Slow-Cooker Coconut Curry with Chickpeas

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From: Everyday Slow Cooker

Make this healthy dish for a sick friend or a family after the birth of their child. If the recipients are vegetarian or avoid gluten, you'll be set—and even if they don't have food restrictions, they'll love this dish for its satisfying flavor.

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons canola oil
  • 1½ cups chopped yellow onions (from 1 large onion)
  • 2 garlic cloves, minced (about 2 teaspoons)
  • 2 (15.5 ounce) cans no-salt-added chickpeas (garbanzo beans), drained and rinsed
  • 2 (14.5 ounce) cans no-salt-added fire-roasted diced tomatoes, undrained
  • 1 (13.5 ounce) can light coconut milk, well shaken and stirred
  • 2 tablespoons red curry paste
  • ¾ teaspoon kosher salt
  • ½ cup chopped fresh cilantro
  • 3 cups hot cooked brown basmati rice
  • Fresh cilantro leaves (optional)

Preparation

  • Prep

  • Ready In

  1. Heat the oil in a large nonstick skillet over medium. Add the onions and garlic; cook, stirring often, until the onions are tender, about 5 minutes.
  2. Stir together the onion mixture, chickpeas, tomatoes, coconut milk, curry paste, and salt in a 3½-quart slow cooker; stir well. Cover and cook on LOW until the flavors blend, about 6 hours. Stir in the cilantro, and serve over the rice. Garnish with the cilantro leaves, if desired.
  • Multicooker Directions: In Step 1, remove the lid of a 6-quart multicooker. Place the oil in the inner pot. Press SAUTÉ [Normal], and heat the oil, swirling to coat the bottom of the pot. Add the onions and garlic; cook uncovered, stirring often, until the onions are tender, about 5 minutes. Turn off the cooker. In Step 2, stir in the chickpeas, tomatoes, coconut milk, curry paste, and salt. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the flavors blend, about 6 hours. Finish Step 2.

Nutrition information

  • Serving size: ½ cup rice, 1 cup curry mixture
  • Per serving: 350 calories; 6 g fat(2 g sat); 10 g fiber; 58 g carbohydrates; 12 g protein; 7 g sugars; 0 g added sugars; 649 mg sodium;
  • Carbohydrate Servings: 4

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