This Slow Cooker Chickpea Curry with Spinach is incredibly easy and delicious. Very little prep is needed — simply add the ingredients to the slow cooker, leave it to cook, and come home to a warm, comforting vegetarian meal. It’s budget-friendly and freezes well.
This Slow Cooker Chickpea Curry is the kind of recipe I love most: minimal chopping, no pre-frying, and everything goes straight into the pan. It’s ideal for busy weeknights or when you want a tasty meal made from pantry staples.
I’ve adjusted the seasoning to balance family-friendly warmth with a touch of sweetness. Using curry powder instead of paste keeps this recipe super economical, and a pinch of sweet smoked paprika adds instant depth without extra fuss.
Why you’ll love this Chickpea Slow Cooker Curry
⭐ Simple, affordable ingredients
⭐ Great for vegan or meat-free days
⭐ Unbelievably easy and full of flavour
What is Chana Saag?
Chana Saag is a classic Indian-style dish of chickpeas and spinach in a tomato-forward sauce, seasoned with warm aromatic spices. Coconut milk adds a gentle creaminess, which works very well in this simplified slow cooker version.
This recipe is perfect for a quick midweek win when you have pantry staples on hand. It also works well for batch cooking — make a larger portion, freeze leftovers, and reheat as needed.
Slow Cooker Chickpea Curry Ingredients
- Chickpeas – Two 400g tins (drained and rinsed).
- Garlic and onion – Fresh, or use jar/paste/frozen alternatives.
- Mild curry powder – Adjust based on how spicy you like it.
- Sweet smoked paprika – Adds depth and a subtle smoky note.
- Mild chilli flakes – Start small and increase if you want more heat.
- Tomato purée – Use a good-quality purée for best flavour.
- Coconut milk – One tin; reduced-fat works fine.
- Sea salt – To taste.
- Spinach – Fresh baby spinach preferred; frozen spinach can be used as a shortcut.
- Mango chutney – Adds a touch of sweetness; check ingredients if you need a vegan option.
- Garam masala – For finishing aroma and warmth.
How to make Chickpea Curry in the Slow Cooker
1. Add the slow cook ingredients (chickpeas, garlic, onion, curry powder, smoked paprika, chilli flakes, tomato purée, coconut milk, and salt) to the slow cooker. Stir to combine.
2. Cook on HIGH for about 3 hours. Just before serving, stir in the spinach, mango chutney and garam masala so the greens wilt and the flavours meld. Taste and adjust seasoning if needed.
Leftovers and Storage
In the fridge: Store in an airtight container for up to 3 days. Reheat thoroughly on the hob or in the microwave before serving.
In the freezer: This curry freezes well. Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw fully in the fridge before reheating. You may need to add a splash of water when reheating to loosen the sauce.
Top Tips
If using frozen spinach
Frozen spinach is a great time-saver. If you choose frozen, add it at the start with the other slow cooker ingredients so it cooks down evenly.
Rinse chickpeas
Always rinse tinned chickpeas under cold water before adding them to the recipe to remove the canning liquid and reduce excess saltiness.
More vegetarian curries
Vegetarian Slow Cooker Recipes
Red Lentil Dahl {Slow Cooker Fakeaways}
Vegetarian
Halloumi Curry {30 Minute Meal}
Comfort Food
Easy Butternut Squash Curry {Ready in 30 Minutes}
Slow Cooker
Slow Cooker Vegetable Curry {SO Easy!}
FAQs
Serve with rice (pilau or plain basmati), naan or flatbreads, poppadoms, and a cooling raita or yogurt. A simple salad or pickled chutney also complements the curry nicely.
Choose a slow cooker that suits your household size and cooking style. Models with a removable pot are convenient for cleaning. If you want the option to brown ingredients on the hob first, consider a multi-function cooker with that feature.
Yes — try lentil dahl, vegetable curry, or slow-cooked chicken or lamb curries. The slow cooker is very versatile for hands-off, flavourful meals.
Yes, you can adapt the recipe for the oven by combining the ingredients in an ovenproof dish and baking at a moderate temperature until heated through and the flavours have melded. Add the spinach towards the end so it wilts but remains vibrant.
Please let me know how your curry turned out and, if you try variations, what worked best. I enjoy seeing photos of finished dishes — feel free to share your results on social media and tag the account you follow for recipes.
Slow Cooker Chickpea Curry {Chana Saag}
This vegan Spinach and Chickpea Curry is made mainly from pantry ingredients, requires little hands-on time, and delivers comforting, family-friendly flavours.
Ingredients (serves 4)
- 800 g chickpeas (2 x 400 g tins), drained and rinsed
- 3 cloves garlic, peeled and crushed
- 1 onion, peeled and chopped
- 2 tbsp mild curry powder
- 1 tsp sweet smoked paprika
- 1/4 tsp mild chilli flakes (optional)
- 3 tbsp tomato purée
- 400 g coconut milk (1 tin), reduced fat if preferred
- 1/2 tsp sea salt, to taste
- 240 g baby spinach, shredded (or frozen spinach)
- 50 g mango chutney
- 1 tsp garam masala
Instructions
- Add the chickpeas, garlic, onion, curry powder, smoked paprika, chilli flakes, tomato purée, coconut milk and sea salt to the slow cooker. Stir well to combine.
- Cook on HIGH for 3 hours (or LOW for 6–7 hours) until the flavours have melded.
- Just before serving, stir in the spinach, mango chutney and garam masala. The heat will wilt the spinach and bring the dish together.
- Adjust seasoning to taste. Serve with rice, flatbreads, or your preferred sides.
Notes
- Frozen spinach: If using frozen spinach, add it at the start so it cooks down with the other ingredients.
- Chickpeas: Rinse tinned chickpeas to remove excess brine and any metallic taste from the can.
Nutrition (approx. per serving)
- Calories: 340 kcal
- Carbohydrates: 48 g
- Protein: 13 g
- Fat: 11 g
- Fiber: 12 g