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Chickpea Curry & Onion Tarka Slow Cooker Recipe

Serves: Up to 4Recipe course:  Mains, Curries, Slow Cooker RecipesTotal time (min.): 60Complexity (1 to 3): 1
gb-kw-recipe-chickpea-curry.jpg gb-kw-recipe-chickpea-curry.jpg
A lovely vegetarian curry to come home to. Make it a healthy meal by adding lots of veggies to the pot - Cauliflower and Broccoli are perfect!


Slow cooker


 Can be made with these products

Cooking chef

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For the onion tarka



  1. (If using dried Chickpeas) To prepare the chickpeas - soak in double the volume of water for 8-24 hours. Drain and place in a large pan. Cover again with water to twice the volume, bring to the boil and cook for 12-15 minutes. Skim off any scum and drain. Place into the Curry cooker. If you are using a tinned, ready to eat chickpeas, this stage can be removed. 
  2. Heat the butter and oil in a frying pan and stir-fry the onions and garlic until brown, add the mustard seeds, coconut and chilli. Cook for a further 30 seconds.
  3. Add the stir-fried ingredients to the chickpeas in the Curry cooker and stir in the coconut milk and curry paste.
  4. Cook for 1 hour.
  5. To prepare the tarka: Heat the oil in the frying pan, add the onions and fry over a low heat until crisp.
  6. Serve the curry with the tarka on top.

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