Slow Cooker Chickpea Curry with Parsnips
Even if you’re not vegetarian or vegan this dish makes a great standby. This is not an authentic Indian curry, but slow cooker comfort food. It’s quite chickpea heavy, but if you want to even out the balance just add some more root veg. Alternatively, serve with raita, a meat curry or a vegetable side dish.
If you don’t happen to have 1/4 of a butternut squash, try a sweet potato, some carrots or some more parsnips. Frugal comfort food at its finest, this slow cooker chickpea curry is fairly mild on the spice front.
It always amazes me when I find slow cooker chickpea curry recipes that use tinned or cooked chickpeas – yet this is every time I look for them. The beauty of the slow cooker is that pulses get the long cooking they need to become tender, without needing your attention. Just soak them overnight and bung them in all day. This saves your pennies – dried beans are so much cheaper. And all you have to do in the evening is serve it. Win!
Preparing and Serving your Crock Pot Curry
In the directions I prepare the sauce in the microwave. If you don’t want to do that, you could heat the sauce ingredients in a pan instead. Alternatively, if you have a slow cooker where the inner part can be used on the hob, just put all the slow cooker chickpea curry ingredients in and bring it to the boil. Just remember to make the cornflour into a paste, or it’ll be lumpy!
If you serve this with chapatti or naan bread it will be ready pretty much immediately! I’ve added some fresh coriander but this is optional.
An easy, hearty slow cooker curry
- 500 g dried chickpeas soaked
- 1/4 butternut squash
- 5 parsnips
- 2 onions
- 1 handful peas
- 1/3 tsp of cayenne pepper
- 2 teaspoons heaped of cumin turmeric and coriander
- 1 teaspoon of ginger
- 2 tins of chopped tomatoes
- 1 litre water
- 1 heaped desserstpoon cornflour/cornstarch
- Fresh coriander to garnish optional
- Soak the chickpeas overnight in cold water.
- Drain them and place them in the bottom of the slow cooker.
- Peel and chop the squash, parsnips and onions. Keep the pieces fairly big so they don't mush down.
- Add the tinned tomatoes, spices and peas to a measuring jug and cook in the microwave until they're bubbling. As all microwaves are different I do this in 2 minute bursts, stirring in between. Reserve a spoonful of the liquid, and stir the rest into the chickpeas and vegetables.
- Mix the cornflour to a paste with the reserved liquid and mix into the sauce.
- Boil a litre of water in the kettle and stir it in, mixing well.
- Cook for at least 8 hours on low. If it needs thickening you can turn it up to high for half an hour or so while you get ready to serve.