Name: Slow Cooker Sweet Potato and Chickpea Curry
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 3 large Sweet potatoes, peeled and cubed; 2 cans Chickpeas, drained and rinsed; 1 can Full-fat coconut milk; 2 cups Vegetable broth; 1 medium Yellow onion, finely diced; 4 cloves Garlic, minced; 1 tbsp Fresh ginger, grated; 2 tbsp Yellow curry powder; 1 tsp Turmeric powder; 3 cups Fresh baby spinach; 1 tbsp Lime juice

"This rich and aromatic plant-based curry features melt-in-your-mouth sweet potatoes and protein-packed chickpeas. Simmered in a velvety coconut milk sauce with fragrant spices, it is the ultimate hands-off comfort meal for busy weekdays."

1 Ingredients

Qty	Item
3 large 900 g	Sweet potatoes, peeled and cubed
2 cans 800 g	Chickpeas, drained and rinsed
1 can 400 ml	Full-fat coconut milk
2 cups 480 ml	Vegetable broth
1 medium 150 g	Yellow onion, finely diced
4 cloves 12 g	Garlic, minced
1 tbsp 15 g	Fresh ginger, grated
2 tbsp 30 g	Yellow curry powder
1 tsp 5 g	Turmeric powder
3 cups 90 g	Fresh baby spinach
1 tbsp 15 ml	Lime juice

2 Instructions

Place the cubed sweet potatoes, chickpeas, diced onion, minced garlic, and grated ginger into the slow cooker insert.

In a small bowl, whisk together the vegetable broth, curry powder, and turmeric. Pour this mixture over the vegetables in the slow cooker.

Cover and cook on Low for 7-8 hours or on High for 3-4 hours, until the sweet potatoes are tender.

Stir in the full-fat coconut milk and the fresh baby spinach. Cover and let sit for another 10-15 minutes until the spinach has wilted.

Stir in the lime juice and season with salt and pepper to taste. Serve warm over basmati rice or with naan bread.

·
For a thicker sauce, mash a few of the sweet potato chunks against the side of the slow cooker before adding the coconut milk.
·
Always use full-fat coconut milk for the creamiest texture; light coconut milk can result in a watery sauce.
·
If you prefer a bit of heat, add a teaspoon of red chili flakes or a tablespoon of red curry paste.
·
Add the spinach at the very end to ensure it stays vibrant green and doesn't overcook.

? Frequently Asked Questions

Can I freeze this curry?

Yes, this curry freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.

Can I add other vegetables?

Absolutely. Red bell peppers, cauliflower florets, or frozen peas work great in this recipe.

Is this recipe gluten-free?

Yes, as long as your curry powder and vegetable broth are certified gluten-free, this recipe is naturally gluten-free.

How long does it stay fresh in the fridge?

Store leftovers in an airtight container for up to 4-5 days. The flavors often improve the next day!

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Slow Cooker Sweet Potato and Chickpea Curry

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1 Ingredients

2 Instructions

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