Slow Cooker Sweet Potato and Chickpea Curry

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Combine seasonal veggies in a delicious curry!

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!

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Slow Cooker Sweet Potato and Chickpea Curry

Heart-healthy and delicious, this comforting vegetarian curry dish will become a family favorite.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Yield 4 people
Serving Size 0.75 curry with 1/2 cup rice
Course Dinner
Cuisine Indian
Author SkinnyMs.


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


  • 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.
  • 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.
  • Serve over the brown rice, topped with the cilantro and yogurt.

Nutrition Information

Serving: 0.75curry with 1/2 cup rice | Calories: 460kcal | Carbohydrates: 63g | Protein: 15g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 3mg | Sodium: 226mg | Fiber: 11g | Sugar: 14g |
SmartPoints (Freestyle): 18
Keywords Kid-Friendly, Slow Cooker, Vegetarian

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  1. 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.

    1. 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. 🙂

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

    1. Maria,

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

  3. 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!

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