Description

This Easy Slow Cooker Fish and Chickpea Curry is a healthy, flavor-packed dinner featuring flaky white fish, tender chickpeas, creamy coconut milk, and fragrant curry spices. It’s a fuss-free, nutrient-rich meal made right in your crockpot.

Ingredients

1 lb white fish fillets (cod, tilapia, or haddock), cut into chunks

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) full-fat coconut milk

1 can (14 oz) diced tomatoes

1 small onion, diced

2 cloves garlic, minced

1-inch piece fresh ginger, grated

2 tbsp red curry paste (or 1 tbsp curry powder)

1/2 tsp turmeric

1/2 tsp cumin

1/4 tsp chili flakes (optional)

Salt & pepper, to taste

Juice of 1/2 lime

Fresh cilantro, for garnish

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Instructions

1. Add chickpeas, coconut milk, diced tomatoes, onion, garlic, ginger, curry paste, turmeric, cumin, chili flakes, salt, and pepper to slow cooker. Stir to combine.

2. Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3 hours.

3. In the last 30 minutes of cooking, gently stir in fish chunks.

4. Cover and cook until fish is opaque and flakes easily (20–30 minutes).

5. Add lime juice just before serving.

6. Taste and adjust seasoning.

7. Serve hot, topped with fresh cilantro and optionally over rice or with naan.

Notes

Use firm white fish that holds up well—cod or halibut are ideal.

You can substitute canned chickpeas with cooked lentils or white beans.

For extra veggies, toss in spinach or bell peppers during the last hour.