Slow Cooker Sweet Potato and Chickpea Curry

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Curry is a flavorful, rich, and spicy comfort food, and this slow cooker sweet potato curry is no exception. Full of heart-healthy sweet potatoes, fiber filled chickpeas, and the perfect blend of spices, this is one recipe that you’ll find yourself turning to again and again. For a more fall-like feel, substitute diced winter squash for the sweet potato. It won’t be a sweet potato curry, but it is still guaranteed to be delicious!

Slow Cooker Sweet Potato and Chickpea Curry Recipe

Slow Cooker Sweet Potato and Chickpea Curry Recipe

Yields: 4 servings | Serving Size: about 3/4 cup curry with 1/2 cup rice| Calories: 460| Total Fat:  18 g | Saturated Fat: 13 g | Trans Fat: 0 g | Cholesterol: 3 mg | Sodium: 226 mg | Carbohydrates: 63 g | Dietary Fiber: 11 g | Sugars: 14 g | Protein: 15 g | SmartPoints (Freestyle): 18


  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1/4 teaspoon sea salt
  • 1 tablespoon curry powder
  • 2 medium sweet potatoes, diced
  • 1 cup vegetable stock
  • 1 cup tomato puree
  • 1 cup cooked chickpeas
  • 1 cup coconut milk
  • Juice of 1 lime
  • 1/4 cup fresh chopped cilantro
  • 1/2 cup plain yogurt
  • 2 cups brown rice, for serving


  1. Heat a skillet over medium heat. Add the coconut oil and the onion and cook until soft. Add the garlic and ginger and cook for 1 minute. Stir in the salt and curry powder and cook for another minute. Transfer to a slow cooker pot.
  2. Add the sweet potatoes, stock, tomato puree and chickpeas. Stir and cover. Cook on low for 6-8 hours. Stir in the coconut milk and lime juice.
  3. Serve over the brown rice, topped with the cilantro and yogurt.

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12 Comments on "Slow Cooker Sweet Potato and Chickpea Curry"

  1. Batlady  February 7, 2016

    I made this last night. All i did different was i added peas. it was awesome. i made yellow rice and home made naan with it. really really good. the only thing i would change? i would add some heat, some chili. thanks for the recipe! will def make it again.

  2. Emma  March 2, 2016

    We just had this for dinner. It was the best slow cooker meal we have had! Thank you!

    • SkinnyMs.  March 3, 2016

      Wow! Thank you so much, Emma, for the positive feedback! 🙂

  3. Marie  March 23, 2016

    Can this be cooked on high for 3-4 hours instead?

  4. Karl  March 28, 2016

    Is the coconut milk added after 6-8 hours of cooking or with sweet potato etc.?

    • Gale Compton  March 30, 2016

      Karl, The coconut milk and lime juice are added after the 6-8 hours of cooking time. Stir in these two ingredients and continue cooking another 10-15 minutes, or until hot. 🙂

  5. Maria  March 11, 2017

    Definitely a great soup! Good test! Loved it. I personally don’t like slow cooker, so I used pressure cooker in stead.

    • Nichole Furlong  March 12, 2017


      We’re so glad to hear you loved the soup! A pressure cooker is a great alternative to a slow cooker.

  6. Elise  October 31, 2017

    This is phenomenal. I accidentally forgot the lime, but its still amazing. Definitely the best and easiest curry dish I have ever made. Thank you!

    • Jennifer Hanford  November 1, 2017

      So glad you enjoyed the recipe, Elise! Thank you for letting us know!


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