Chickpea Curry - In the Slow Cooker

One of our most popular dishes - in the slow cooker. Ultra convenient and super easy, this recipe makes use of a key ingredient in Indian cuisine - the chickpea (or Channa). High in protein and with a delicious nutty flavour, this adds a bit of substance in the absence of meat

Serves: 4 people
Preparation time: 10 mins
Cooking Time: 2 hrs
Difficulty: Easy

Spiciness

If you like this recipe try these

Channa Peshawri (Chickpea Masala)

Vegetable Balti in the Slow Cooker

This recipe features

Ingredients

1 tbsp vegetable oil
500g boiled or canned chickpeas
150g onion, chopped
200g canned chopped tomatoes
2 tbsp Patak's Tikka Masala Paste
1 tbsp Patak's Madras Curry Paste
½ tsp sugar
200ml water
1 tbsp fresh coriander, chopped

Methods

Heat the oil in a pan and sauté the onions until light golden brown (about 3 - 4 minutes).
Add the Patak's Tikka Masala and Patak's Madras Pastes and sauté for a further one minute.
Add the tomatoes and cook for a further 1 minute.
Add the cooked chick peas, sugar and water and mix well. Transfer to your slow cooker and cook on high for 1½ - 2 hours.
Garnish with the chopped coriander and serve with warm Patak's Chapattis.