Coconut Curry Slow Cooker Chickpea Recipe

Name: Coconut Curry Slow Cooker Chickpea
Prep time: 15 min
Cook time: 3 h 59 min
Total time: 4 h 14 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 480 g drained canned chickpeas (2 cups); 400 ml light coconut milk (1 2/3 cups); 400 g extra-firm tofu, cubed (2 cups); 50 g Thai red curry paste (3 tbsp); 150 g yellow onion, chopped (1 cup); 150 g red bell pepper, chopped (1 cup); 15 g fresh ginger, grated (1 tbsp); 12 g garlic, minced (3 cloves); 250 ml vegetable broth (1 cup); 15 ml lime juice (1 tbsp); 60 g fresh baby spinach (2 cups); 4 g fine salt (1/2 tsp)

Prep: 15minCook: 239min4 servingsHard350 cal / servingThai

vegetariangluten-freehigh-proteindairy-freeweight-lossmuscle-gain

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A delicious Coconut Curry Slow Cooker Chickpea packed with 19g of protein per serving and just 345 calories. This hard recipe is ready in 254 minutes and perfect for weight-loss, muscle-gain.

Ingredients

19g protein of choice
2 tbsp cooking oil
2 cups vegetables
1 cup grain or base
3 cloves garlic
Seasoning to taste
Salt and pepper
Fresh herbs for garnish

Instructions

Prepare all ingredients by washing, chopping, and measuring as needed.
Heat oil in a large skillet or pan over medium-high heat.
Cook the main protein until golden and cooked through, about 79 minutes.
Add aromatics (garlic, onion, ginger) and cook for 1-2 minutes until fragrant.
Add vegetables and cook for 59 minutes until tender-crisp.
Season with spices, salt, and pepper to taste.
Combine with grain base and toss to mix.
Serve immediately, garnished with fresh herbs.

Tips & Variations

Meal prep friendly: store in airtight containers for up to 4 days
Swap the protein for any alternative to match your dietary preferences
Add a squeeze of lemon or lime for brightness
Adjust spice levels to your preference
Double the recipe for easy meal prep throughout the week

Nutrition Breakdown

Calories: 350 kcal

Protein: 18.8g

Fat: 12.7g

Carbs: 40.6g

Fiber: 10.7g

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