Slow Cooker Vegan Chickpea and Sweet Potato Curry
A hearty slow-cooked curry with tender chickpeas and sweet potatoes infused with warming spices and creamy coconut milk. This indian-inspired vegan (vegan, gluten free) ready in about 375 minutes pairs large, chopped onion, minced garlic cloves, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cans (15 oz each), drained and rinsed canned chickpeas
- 2 medium, peeled and diced into 1-inch cubes sweet potato
- 1 large, chopped onion
- 4, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 3 cups fresh spinach leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish cilantro
Instructions
- Step 1: In a slow cooker, combine 2 cans drained chickpeas, 2 diced medium sweet potatoes (1-inch cubes), 1 large chopped onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger.
- Step 2: Stir in 2 tbsp curry powder, 1 tsp ground turmeric, 1 can (14 oz) coconut milk, 1 cup vegetable broth, and 1 can (14.5 oz) diced tomatoes. Mix well to combine all ingredients.
- Step 3: Cover and cook on low for 6-7 hours or on high for 3-4 hours until sweet potatoes are tender and flavors meld.
- Step 4: About 15 minutes before serving, stir in 3 cups fresh spinach leaves, 1 tsp salt, and 1/2 tsp black pepper. Cook uncovered for 15 minutes until spinach wilts.
- Step 5: Serve hot garnished with 1/4 cup chopped fresh cilantro alongside steamed rice or warm naan for a satisfying vegan curry meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow Cooker Vegan Chickpea and Sweet Potato Curry take to make?
Total time is about 375 minutes (15 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow Cooker Vegan Chickpea and Sweet Potato Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, chopped onion from drying out.
Can I substitute ingredients in Slow Cooker Vegan Chickpea and Sweet Potato Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow Cooker Vegan Chickpea and Sweet Potato Curry for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow Cooker Vegan Chickpea and Sweet Potato Curry vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
