Slow Cooker Vegetarian Chickpea and Sweet Potato Curry

This protein-packed slow cooker vegetarian curry recipe is made with chickpeas and sweet potatoes cooked in a rich and creamy Indian-spiced sauce.

  • 2 sweet potatoes peeled and diced
  • 2 cups canned chickpeas drained and rinsed
  • 15 ounce can diced tomatoes
  • 1 cup vegetable or chicken broth low sodium
  • cup coconut milk (FULL FAT)
  • 2 tablespoons curry powder
  • 1 tablespoon garam masala
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • brown rice to serve – optional
Place the sweet potato cubes and chickpeas in the slow cooker.


In a medium bowl, whisk together tomatoes, broth, coconut milk, curry powder, garam masala, smoked paprika, salt and cayenne. Pour mixture over the sweet potatoes and chickpeas…give it a stir.


Cook in slow cooker on high for for 4 hours – then low for 2 hours.

Serve over rice and sprinkle with fresh cilantro