Can I use canned chickpeas instead of dried ones?

Absolutely. Use 2 × 400g tins of canned chickpeas, drained and rinsed well. This saves significant time and works beautifully in the slow cooker. The cooking liquid for the recipe can be replaced with vegetable stock or water

How can I adjust the heat level of this curry?

Red chilli powder and paprika control the spice level. If you prefer a milder curry, reduce the red chilli powder to 0.5 teaspoon and use paprika instead for colour without as much heat. Conversely, add more if you enjoy a hotter curry. You can also adjust the number of green chillies added

What if my curry is too thin or too thick?

Slow cookers retain moisture well, so this recipe should produce a naturally creamy consistency. If it's too thick after cooking, stir in a splash of water or vegetable stock. If it's too thin, cook uncovered on High for an additional 30 minutes to reduce and concentrate the sauce

Can I make this curry ahead and reheat it?

Yes, this curry reheats beautifully and actually improves in flavour as the spices continue to develop. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. Reheat gently on the hob or in the microwave, stirring occasionally. Add fresh coriander just before serving for brightness

YUMMY CREAMY CHICKPEA CURRY (VEGAN) | CHICKPEA RECIPE INDIAN STYLE

by Curries With Bumbi

Vegetarian

Published 6 May 2026Original video

This creamy chickpea curry, known as chana masala, is a vibrant vegan Indian dish that combines tender chickpeas with a rich, coconut-based sauce infused with warming spices. The recipe uses a blend of curry powder, coriander, and chilli to create layers of flavour, whilst coconut milk adds a luxurious creaminess. Perfect for weeknight dinners or meal prep, this recipe adapts beautifully to the slow cooker, allowing the spices to develop fully and the chickpeas to become melt-in-your-mouth tender. Serve alongside steamed rice, warm naan, or soft roti for a complete, satisfying meal that's suitable for vegans and vegetarians alike

Video thumbnail: YUMMY CREAMY CHICKPEA CURRY (VEGAN) | CHICKPEA RECIPE INDIAN STYLE

Watch: YUMMY CREAMY CHICKPEA CURRY (VEGAN) | CHICKPEA RECIPE INDIAN STYLE

Original recipe video — click to play

Original video by Curries With Bumbi10k likes on YouTube

20 mins

Prep time

6 hrs

Slow cook (Low)

3 hrs

Slow cook (High)

Serves

6 hrs 20 mins

Total (Low)

Slow cooker setting:Low 6 hours or High 3 hours

Original method: 45 minutes stovetop

Ingredients

Servings:

Units:

For the chickpeas

230 g Dried chickpeas (or 2 × 400g tins cooked chickpeas, drained), soaked overnight in 1.5 litres water with 1 tablespoon salt, then cooked until tender
If using canned chickpeas, drain and rinse well before adding to slow cooker

For the curry base

3 tablespoons Oil
Use vegetable oil or groundnut oil; brown vegetables in this first
230 g Large onion, finely diced
18 g Fresh ginger
, finely grated
3 cloves Garlic cloves
, finely grated
200 g Ripe tomatoes, finely chopped

For the spice paste

1 tablespoon Curry powder
1 teaspoon Ground coriander
1 teaspoon Red chilli powder or paprika
Adjust according to heat preference; paprika is milder

For the sauce

200 ml Coconut milk
Use approximately half a 400ml tin or 1 cup
120 ml Cooking liquid from chickpeas (or water)
Reserve from cooking chickpeas; use water if unavailable

Spices and seasoning

1 teaspoon Nigella seeds (kalonji)(optional)
Can be replaced with regular cumin seeds
½ teaspoon Turmeric powder
½ teaspoon Garam masala powder
½ teaspoon Salt
Adjust to taste

Garnish and optional

3 whole Green chillies, whole or slit (optional)(optional)
30 g Fresh coriander leaves (cilantro)
, chopped
Add in the final 15 minutes of cooking to preserve fresh flavour

Method

1
If using dried chickpeas, soak them overnight in 1.5 litres of water with 1 tablespoon of salt. Cook in a pressure cooker with 2 cups of hot water, 0.5 teaspoon turmeric powder, and 0.5 teaspoon salt until tender (approximately 20–25 minutes at pressure). Drain and reserve 120 ml of cooking liquid. Alternatively, use 2 × 400g tins of canned chickpeas, drained and rinsed.
~30 mins
Tip: Complete this step before beginning the slow cooker recipe
2
Heat 3 tablespoons of oil in a large frying pan over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened and beginning to turn golden.
~5 mins
Tip: Browning the onions first develops deeper flavour
3
Add the grated ginger and garlic to the pan and stir well. Cook for 1 minute until fragrant, then add the chopped tomatoes.
~3 mins
4
In a small bowl, combine the curry powder, ground coriander, and red chilli powder to create a spice paste. Add this to the pan and stir well to combine with the onion, ginger, garlic, and tomatoes.
~2 mins
5
Transfer the cooked mixture from the frying pan to your slow cooker.
~2 mins
6
Add the cooked chickpeas, coconut milk, chickpea cooking liquid (or water), nigella seeds, turmeric powder, garam masala powder, and salt to the slow cooker. Stir well to combine all ingredients.
~3 mins
7
If using fresh green chillies, add them now (whole or slit).
~1 min
Optional step
8
Cover and cook on Low for 6 hours or on High for 3 hours. The curry should be gently simmering and the flavours well developed.
~6 hrs
Tip: The longer, slower cooking allows spices to infuse deeply without scorching
9
In the final 15 minutes of cooking, stir in the fresh chopped coriander leaves.
~1 min
Tip: Adding herbs at the end preserves their bright, fresh flavour
10
Taste and adjust seasoning with additional salt and spices as needed. Serve hot with steamed rice, warm naan bread, soft roti, or paratha.
~5 mins

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Absolutely. Use 2 × 400g tins of canned chickpeas, drained and rinsed well. This saves significant time and works beautifully in the slow cooker. The cooking liquid for the recipe can be replaced with vegetable stock or water

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