Crockpot Sweet Potato Chickpea Curry
This crockpot sweet potato chickpea curry is a rich, creamy dish with tender sweet potatoes, hearty chickpeas, and a gently spiced coconut sauce. It cooks low and slow, giving the flavors time to deepen while keeping the texture soft and comforting. Serve it warm with rice or naan for a simple dinner that feels satisfying and complete.
Equipment
- Crockpot
- Cutting board and knife
- Measuring cups and spoons
- Mixing spoon
Ingredients
- 1 15-oz can chickpeas (drained and rinsed)
- 2 cups sweet potatoes (peeled and cubed)
- 1 red bell pepper (chopped)
- 1 carrot (sliced)
- 2 cups baby spinach or chopped kale
- 1 14-oz can full fat coconut milk
- 1½ cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- Salt and pepper to taste
- Juice of ½ lime
Instructions
- Add the chickpeas, sweet potatoes, bell pepper, carrot, spinach, coconut milk, vegetable broth, curry powder, cumin, garlic powder, ground ginger, salt, and pepper to a 4-quart or larger slow cooker. Stir gently to combine and coat the vegetables with the spices.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the sweet potatoes are completely fork-tender and the sauce is thick and fragrant.
- Stir in the fresh lime juice right before serving — this wakes up all the flavors. Taste and adjust salt if needed. Serve hot over steamed basmati rice or with warm naan.
Notes
- For a thicker sauce, remove the lid for the last 30 minutes of cooking on HIGH.
- Add a pinch of red chili flakes or a squeeze of sriracha if you like heat.
- Leftovers keep in the fridge for up to 4 days, or freeze for up to 3 months.
- Serve garnished with fresh cilantro, a drizzle of coconut cream, and extra lime wedges for a restaurant-worthy presentation.
