This time of year has me craving comforting meals and pulling out the crock pot at least once a week. This sweet potato chickpea curry just happens to be the perfect one pot meal! Chop it all up, throw it in the slow cooker, and forget about it. When it’s done cooking, you will have a hearty, veggie-filled, packed with flavor dinner ready to enjoy. It is made with all Paleo, Gluten-free, Dairy-free, and Vegan-friendly ingredients, so it’s a real crowd pleaser!
A couple things to note- my recipe calls for full-fat coconut milk. Be sure to use coconut milk that comes in the can, and watch the ingredients! Coconut milk beverages, often found in cartons, are full of added ingredients and will not yield the same creamy result. The only ingredients listed on your coconut milk should be coconut milk and/or water. I like Trader Joe’s organic coconut milk the best.
I used curry powder this time, but curry paste will also do the trick. If using curry paste, increase the measurement to 1 tablespoon. To kick up the spice, I added some dried chiles de arbol (which I also love using in chili), but you can use any kind of hot chilis or chili paste you prefer.
I served my curry with warm lefse, Norweigan flatbread that you can find at pretty much any grocery store up here in Minnesota, but this would be delicious with naan or served over quinoa or rice!
Make sure you have plenty of fresh limes and cilantro for topping- these bright notes really make the dish pop. I hope you enjoy!
Slow Cooker Sweet Potato Chickpea Curry
Prep time: 10 mins Inactive Cook time: 4-6 hours Total time: 4-6 hours
Makes 4 servings
1 small yellow onion, small diced
4 cloves garlic, minced
1/2 t each of cinnamon, turmeric, cumin, coriander, and ground cloves
1 t curry powder
1 t fresh grated ginger
2 dried chiles de arbol or chili paste to taste
1 can (15 oz) diced tomatoes
3 T tomato paste
2 large sweet potatoes, peeled and diced
1 can (15 oz) coconut milk
1/2 C chopped parsley
1 can (15 oz) chickpeas, drained and rinsed
Limes, chopped cilantro, and rice or naan for serving
Combine all ingredients besides chickpeas in slow cooker. If you are making this and then leaving the house, go ahead and add the chickpeas now. They may lose a bit of their shape/texture as they cook, but they will still be delicious. Set slow cooker to high for 4 hours or low for 6 hours.
When there are two hours left, add drained and rinsed chickpeas and stir. Continue cooking.
Before serving, remove dried chiles de arbol (they are VERY spicy if you accidentally get one in your bowl). Top with lime juice, and chopped cilantro. Serve alongside rice, quinoa or naan. Enjoy!