Slow Cooker Sweet Potato Curry
What I really enjoy about this sweet potato and chickpea curry is how the flavors develop over time. Using a slow cooker means that the spices, sweet potatoes, and chickpeas mingle together gradually, creating a depth of flavor that’s hard to beat.
Equipment
- Slow cooker
- Chef’s knife
- Cutting board
- Measuring spoons & cups
- Wooden Spoon or Silicone Spatula
- Grater or Microplane
Ingredients
For the Curry
- 2 large sweet potatoes peeled and diced
- 1 can 15 oz chickpeas, drained and rinsed
- 1 onion finely chopped
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 1 can 14 oz diced tomatoes
- 1 can 14 oz coconut milk
- 2 cups vegetable broth
- 2 tsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ¼ tsp cayenne pepper optional, for a little heat
- Salt and black pepper to taste
- 2 cups fresh spinach or kale optional, added at the end
For Garnish (Optional)
- Fresh cilantro chopped
- Lime wedges
- Toasted cashews
Instructions
Step 1: Prep Your Ingredients
- Peel and dice the sweet potatoes into roughly 1-inch cubes. This ensures they cook evenly in the slow cooker.
- Drain and rinse the chickpeas so they’re ready to go.
- Chop the onion finely, mince the garlic, and grate the ginger. Fresh ginger really brightens the curry, so don’t skip it!
- Pro tip: Keep all your ingredients prepped in separate bowls before adding them to the slow cooker—it makes the process smooth and stress-free.
Step 2: Sauté Aromatics (Optional but Recommended)
- In a skillet over medium heat, add a drizzle of oil.
- Sauté the onions until they’re soft and slightly golden (about 5–7 minutes).
- Add garlic and ginger, cooking for another 1–2 minutes until fragrant.
- Pro tip: This step really boosts the flavor of your slow cooker vegetarian curry but can be skipped if you’re in a rush.
Step 3: Layer Ingredients in the Slow Cooker
- Transfer the sautéed aromatics to the slow cooker.
- Add the diced sweet potatoes and chickpeas.
- Pour in the diced tomatoes, coconut milk, and vegetable broth.
- Sprinkle in all the spices: curry powder, cumin, coriander, turmeric, cayenne, salt, and pepper.
- Gently stir to combine everything evenly.
Step 4: Cook the Curry
- Cover the slow cooker with the lid.
- Cook on low for 6–7 hours or high for 3–4 hours, until sweet potatoes are tender and the flavors meld together.
- Pro tip: Resist the urge to lift the lid frequently—every peek lets heat escape and can extend cooking time.
Step 5: Finish and Add Greens
- About 15 minutes before serving, stir in fresh spinach or kale if using. Let it wilt slightly.
- Taste and adjust seasoning with extra salt, pepper, or a squeeze of lime juice if desired.
Step 6: Serve and Enjoy
- Spoon the curry over rice, quinoa, or even roasted veggies.
- Garnish with chopped cilantro and toasted cashews if you like a little crunch.
- Serve hot and savor every bite of this comforting, cozy sweet potato curry.
Notes
Nutritional Value (Per Serving, Approximate)
- Calories: 280–320 kcal
- Protein: 9–10 g
- Carbohydrates: 40–45 g
- Fiber: 8–10 g
- Fat: 12–14 g
- Sugar: 6–8 g