Ingredients
1.5 lbs white fish (cod, haddock, halibut), cut into chunks
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk (full-fat or light)
1 small onion, diced
3 cloves garlic, minced
1 tbsp curry powder
1 tsp turmeric
½ tsp cumin
½ tsp paprika
¼ tsp red pepper flakes (optional)
Salt and pepper, to taste
1 cup vegetable or chicken broth
2 tbsp lime juice
2 tbsp olive oil
Fresh cilantro for serving
Cooked rice or naan for serving
Instructions
1. Add onion, garlic, chickpeas, tomatoes, broth, curry powder, turmeric, cumin, paprika, red pepper flakes, salt, and pepper to the slow cooker. Stir well.
2. Cover and cook on LOW for 4 hours or HIGH for 2 hours.
3. Add the fish on top and gently spoon some curry sauce over it.
4. Cover and cook on LOW for 20–30 minutes, or until fish is tender and flakes easily.
5. Stir in coconut milk and lime juice. Warm through without boiling.
6. Taste and adjust seasoning with more lime, salt, or curry.
7. Serve hot over rice and top with fresh cilantro.
Notes
Use firm white fish so it stays intact.
Add spinach during the last 5 minutes for extra greens.
For a thicker curry, simmer uncovered for the last 10 minutes or mash a few chickpeas.
Avoid stirring too much after adding fish to keep chunks whole.
Leftovers reheat beautifully — just warm gently.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Category: Dinner, Curry
- Method: Slow Cooker
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 55mg
Keywords: slow cooker fish curry, chickpea curry, easy crockpot seafood, coconut fish curry dinner