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Chickpeas and spinach in a tomato, creamy sauce in the slow cooker for a vegetarian Chana Saag recipe.
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5 from 72 votes

Slow Cooker Chickpea Curry {Chana Saag}

This vegan Spinach and Chickpea Curry made in the slow cooker is so easy, made of simple store cupboard ingredients, takes little effort or time, and is satisfying and delicious. An all-round winner!
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Sarah Rossi

Ingredients

For the slow cook:

  • 800 g Chickpeas (2x 400g 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
  • 3 tbsp Tomato purée
  • 400 g Coconut milk (1x tin) Reduced fat
  • 1/2 tsp Sea salt

To finish:

  • 240 g Baby spinach Shredded
  • 50 g Mango chutney
  • 1 tsp Garam masala

Instructions

  • Add the slow cooker ingredients to the pan and cook on HIGH for 3 hours.
  • Add remaining ingredients just before serving (the heat will wilt the spinach).

Notes

Frozen spinach: If you’re using frozen instead of fresh, pop it into the slow cooker at the beginning with the other ingredients
Chickpeas: Always rinse the salty water off under cold water before you add them into the dish
 

Nutrition

Calories: 340kcal | Carbohydrates: 48g | Protein: 13g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 991mg | Potassium: 794mg | Fiber: 12g | Sugar: 8g | Vitamin A: 6031IU | Vitamin C: 23mg | Calcium: 161mg | Iron: 5mg