Effortless Crock Pot Chickpea and Sweet Potato Curry for Cozy Nights

Last updated on July 3, 2024

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

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


  • 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

  1. Warm up the Crock Pot by setting it on low heat. This curry loves a cozy start.
  2. 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).
  3. 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.
  4. Transfer this fragrant mix to your Crock Pot. Lazy? Wish there was a ‘do-it-yourself transfer’ option? Sorry!
  5. 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.
  6. 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.
  7. 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.
  8. Serve over cooked basmati rice and top with fresh cilantro. Brace yourself for the inevitable requests for your secret recipe!


  • 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!

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