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Slow Cooker Chickpea and Sweet Potato Curry
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Course: Main Course
Cuisine: Indian
  • 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
  1. Heat a skillet over medium heat. Add the oil, onion, garlic, and ginger. Sauté for 3-5 minutes, or until the onions are soft.
  2. 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.
  3. 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).

  4. 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.
  5. Serve over rice.