Description
Indulge in the comforting flavors of Slow Cooker Sweet Potato Curry, a delightful plant-based dish that’s both nourishing and easy to prepare. This recipe combines tender sweet potatoes and hearty chickpeas simmered in creamy coconut milk and aromatic spices for a rich, satisfying meal. Ideal for busy weeknights or cozy gatherings, this curry is effortlessly made in a slow cooker, allowing the ingredients to meld beautifully over hours. Whether served over rice or with warm naan, it’s a versatile dish that promises to please all palates. Plus, it makes excellent leftovers!
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) coconut milk
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Prepare the ingredients by peeling and dicing sweet potatoes, dicing onion, mincing garlic, and grating ginger.
- In the slow cooker, combine sweet potatoes, onion, garlic, ginger, chickpeas, coconut milk, curry powder, cumin, paprika, salt, and pepper. Stir well to mix.
- Cover and cook on low heat for 6-8 hours until sweet potatoes are tender.
- Before serving, stir again to combine flavors. Adjust seasoning if needed. Serve hot garnished with fresh cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg