Slow Cooker Chickpea and Sweet Potato Curry

Indian food and curry-based dishes are my jam; This much we have established.  So far, I’ve made Chicken Tikka Masala, Chicken Curry, and, most recently, Curried Egg Salad.

Slow Cooker Chickpea and Sweet Potato Curry | A Nerd Cooks

Though delicious, those dishes (with the exception of the egg salad) can be a little time 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 time.


This recipe comes from the blog A Spicy Perspective, and has been modified just slightly.

You’ll need:

  • 1 tbs olive oil
  • 1 onion, chopped
  • 4 cloves of garlic, chopped
  • 1 tbs fresh ginger, chopped
  • 1 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 chick peas, 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 chick peas 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.

Slow Cooker Chickpea and Sweet Potato Curry | A Nerd Cooks


7 thoughts on “Slow Cooker Chickpea and Sweet Potato Curry

  1. Pingback: Chicken Tikka Masala Soup | A Nerd Cooks

  2. Just wanted to let you know that I made this today and it turned out amazing. The only change I made was to add a bunch of dried thai chilis with the garlic to give it some kick. Came out great, and was plenty rich, even without the cream

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