A deep red, rich curry sits at the center of a grey stoneware bowl, garnished with a scatter of vibrant green chopped sorrel. Alongside, a serving of fluffy basmati rice forms a half moon, and a small mound of tangy, white yogurt adds a contrasting touch. Lush green sorrel leaves and a rustic spoon on the side complete the scene.

Slow Cooker Sorrel Chickpea Curry

Name: Slow Cooker Sorrel Chickpea Curry
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 2
Cuisine: Indian
Ingredients: Sorrel leaves, 2 cups chopped; Chickpeas, 1 can (or 1.5 cups cooked); Yellow onion, 1 medium chopped; Ripe tomatoes, 2 large diced; Garlic cloves, 2 minced; Ginger, 1 inch grated; Green chili, 1 deseeded and chopped; Ground coriander, 1 tsp; Cumin seeds, 1 tsp; Garam masala, 1/2 tsp; Turmeric powder, 1/2 tsp; Coconut milk, 1 cup; Vegetable broth, 2 cups; Basmati rice, 1 cup cooked; Natural yogurt, 2 tbsp for garnish; Fresh coriander leaves, a few chopped for garnish; Extra Virgin Olive Oil, 2 tbsp; Sea salt, to taste

Category Main Course

Prep 20 minutes

Cook 180 minutes

Style Indian

Technique Slow Cook

Diet Friendly Vegetarian

Daily Recipe: April 06, 2025

This recipe gives a comforting twist to the classic chickpea curry, introducing tart sorrel leaves. Did you know sorrel is excellent for digestion while also boosting heart health? Combined with the warmth of Indian spices and the heartiness of chickpeas, it creates a dish perfect for rainy days.

Ingredients (for 2)

Sorrel leaves - 2 cups - chopped
Chickpeas - 1 can (or 1.5 cups cooked)
Yellow onion - 1 medium - chopped
Ripe tomatoes - 2 large - diced
Garlic cloves - 2 - minced
Ginger - 1 inch - grated
Green chili - 1 - deseeded and chopped
Ground coriander - 1 tsp
Cumin seeds - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/2 tsp
Coconut milk - 1 cup
Vegetable broth - 2 cups
Basmati rice - 1 cup - cooked
Natural yogurt - 2 tbsp - for garnish
Fresh coriander leaves - a few - chopped for garnish
Extra virgin olive oil - 2 tbsp
Sea salt - to taste

Preparation

Step 1 - 🍲🔥🍶

Set up your slow cooker and turn it on high. Heat 2 tbsp of extra virgin olive oil in a pan over medium heat.
Step 2 - 🥘🌰

Add 1 tsp of cumin seeds to the pan and let them sizzle.
Step 3 - 🧅🌶️🔥

Add chopped medium yellow onion, 2 minced garlic cloves, 1 inch of grated ginger, and deseeded & chopped green chili. Sauté until the onions turn golden.
Step 4 - 🥘🌿🥄

Add 1 tsp ground coriander, 1/2 tsp garam masala, and 1/2 tsp turmeric powder. Stir well.
Step 5 - 🍅💧🥘

Add 2 large diced ripe tomatoes, 1 can (or 1.5 cups cooked) chickpeas, and 2 cups of chopped sorrel leaves. Cook for another 2 minutes.
Step 6 - 🔁🥘⏰

Transfer the mixture to the slow cooker, then add 2 cups of vegetable broth, cover, and cook on high for 2 hours.
Step 7 - 🥥🥛🔥

Stir in 1 cup of coconut milk and continue cooking on low for an additional 1 hour.
Step 8 - 🧂⚖️👅

Once done, adjust the salt to your taste.
Step 9 - 🍲🍚🌿

Ladle the meal into a serving bowl. Serve it hot garnished with a swirl of 2 tbsp natural yogurt and some chopped fresh coriander leaves. Enjoy this meal with 1 cup of cooked basmati rice.

Additional

Feel free to add more veggies to the curry or substitute chickpeas with lentils. This dish is also perfect for freezing and reheating. Little helpers can be engaged in washing and tearing sorrel leaves and stirring the curry in the slow cooker under supervision.