Last updated on
Crock Pot Chickpea and Sweet Potato Curry is a flavorful, vegan, hands-off dish that combines hearty veggies and rich spices in a slow cooker for a deliciously easy meal.
Picture this: you scoff at weekday chaos with a spatula in one hand and a slow cooker in the other. Yes, I’m talking about a heavenly Crock Pot Chickpea and Sweet Potato Curry that practically cooks itself. This one-pot wonder is a symphony of flavors, bursting with savory spices and the perfect balance of sweet and heat. Keep reading, and you’ll be whipping up a dish that’s so easy, it’s like culinary magic without the rabbit.
Crock Pot Chickpea and Sweet Potato Curry
This hearty, belly-pleasing curry is a melody of tender chickpeas, sweet potatoes, and rich spices, all slow-cooked to perfection. Your Crock Pot does all the heavy lifting while you enjoy the aromatic anticipation. Perfect for a cozy night in or impressing friends with your kitchen prowess!
- Cooking Method: Slow Cooker
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Cuisine Type: Indian
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (14 oz) coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp cayenne pepper (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup vegetable broth
- 1 tbsp olive oil
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice (for serving)
Cooking Instructions
- Warm up the Crock Pot by setting it on low heat. This curry loves a cozy start.
- In a skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until the onion is translucent and everyone in the house smells what you’re up to (about 3-4 minutes).
- Toss in curry powder, cumin, coriander, and turmeric. If you like it hot, add the cayenne too. Stir for 1-2 minutes until spices are super aromatic.
- Transfer this fragrant mix to your Crock Pot. Lazy? Wish there was a ‘do-it-yourself transfer’ option? Sorry!
- Add sweet potatoes, chickpeas, diced tomatoes (with juices), coconut milk, salt, pepper, and vegetable broth to the pot. Give it a good stir to ensure everyone’s mingling nicely.
- Set the Crock Pot on low for 6-8 hours or on high for 3-4 hours. Remember: Patience is a virtue. And in this case, super delicious.
- Once done, give the curry a taste. Adjust seasoning if necessary. If you can resist nibbling straight from the pot, you’re a stronger person than most.
- Serve over cooked basmati rice and top with fresh cilantro. Brace yourself for the inevitable requests for your secret recipe!
Suggestions
- Substitute butternut squash for sweet potatoes for a twist.
- Out of coconut milk? Use almond milk or even some Greek yogurt.
- Garnish with a dollop of Greek yogurt, lime wedges, or crushed peanuts.
- For thicker curry, mix 1 tbsp of cornstarch with 2 tbsp of water, stir in during the last hour of cooking.
- Don’t shy away from cauliflower and spinach as added veggies. The more, the merrier!
