This Slow Cooker Chickpea Curry (with sweet potatoes!) is delicious, largely hands-off, and can cook all day while you’re at work!
So, as you may have figured out… Indian food and curry-based dishes are sort of my jam. Thus far, I’ve made Chicken Tikka Masala, Chicken Curry, Easy Chickpea Curry, and, most recently, Curried Egg Salad.
Though delicious, those dishes (with the exception of the egg salad) can be a little time and labor intensive. They’re great for dinner on a weekend, but maybe aren’t what I’d opt for after a long day at work.
However! Making a curry in the crock pot allows me (and you!) to enjoy all of that deliciousness, while putting in a fraction of the effort and hands-on cooking/prep time.
This recipe comes from the blog A Spicy Perspective, and has been modified just slightly.
- 1 tbs olive oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 tbs fresh ginger, chopped
- 13.5 oz. can unsweetened coconut milk
- 2 tsp garam masala
- 2 tsp curry powder
- 2 tsp turmeric
- 1 tsp cumin
- 1 tbs honey
- 2 - 14 oz cans chickpeas, drained
- 3 cups sweet potatoes, peeled and chopped
- 1/4 cup heavy cream, optional
- salt and pepper, to taste
- basmati rice, for serving
Heat a skillet over medium heat. Add the oil, onion, garlic, and ginger. Sauté for 3-5 minutes, or until the onions are soft.
Place the onions, garlic, and ginger in a blender. Add the can of coconut milk, curry powder, turmeric, cumin, and honey. Blend until completely smooth.
Pour the sauce into a 4-quart slow cooker. Add the chickpeas and sweet potatoes and stir to coat everything. Cook on low for 6-8 hours or high for 4-5 (or until the sweet potatoes are fork tender).
During the last 30 minutes of cooking, add the 1/4 cup of heavy cream and stir. The cream is not necessary here, but adds a rich luxuriousness to the curry. Add salt and pepper to taste.
Serve over rice.