As a lifelong vegetarian, it’s really no surprise I’m sort of instinctively drawn to a more Hindu diet. In fact, I work very hard (and sometimes succeed) at adopting their lifestyle in every sense. But that’s WAY off topic, let’s just eat! I believe it’s mostly North Indian foods that I’m drawn to. I’m weak for the garam masala, the chana, and the naan. Take this slow cooker sweet potato chickpea curry recipe, for example. For decades I never imagined I’d be able to make anything like it at home.

This Slow Cooker Sweet Potato Chickpea Curry recipe hits so many of my weak spots – coconut, cauliflower, chickpeas, and sweet potatoes.

Slow-Cooker Sweet Potato Chickpea Curry

This recipe hits so many of my sweet spots – coconut, cauliflower, chickpeas, and sweet potatoes. None of the ingredients really take the spotlight, they just get all snuggled up real nice. With this coconut curry, you can add or take away any of the flavors or heat you’d like.

Measured out for a 1970’s-era-Cadillac-sized slow cooker, my 8-quart workhorse cranks out 26 servings with this recipe.  As a result, I can freeze half for a week when Chef Jake isn’t feeling so ambitious. Be careful not to cut the sweet potatoes too large. About a half inch around seems to work best.

Best Size to Cut Sweet Potato for a Slow Cooker

Garam masala is something you can make from scratch at home. But I order mine (and all of my hard-to-find items) from iShopIndian.com, they’re awesome. For those of you that cry like an abandoned child when you chop onions, I’d like to leave you with one final tip…you can get these goggles pretty much anywhere!

How to Chop Onion Without Crying

Chickpea Coconut Curry with Sweet Potatoes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 26
 
Simple to put together, and even easier to eat. Serve with flat bread and a schmear or so of plain Greek yogurt to make this vegetarian dish complete.
Ingredients
  • 1 tsp olive oil
  • 1 yellow onion - chopped
  • 2 cloves garlic - minced
  • 2 Tbsp minced ginger
  • 1lb chickpeas (soaked overnight and cooked)
  • 2 large cans diced tomatoes
  • 2 bags frozen cauliflower
  • 1 bag frozen chopped spinach
  • 2 sweet potatoes, cut small
  • 1 can light coconut milk
  • 1 cup vegetable broth
  • 2 Tbsp garam masala
  • 3 Tbsp curry powder
  • 1 tsp salt
Instructions
  1. Get the chickpeas cooking first in a boiling pot of water for 45 minutes (skip this step if you use canned beans)
  2. Heat the oil up in a pan, and sauté the onions, garlic, and fresh ginger until brown (about seven minutes)
  3. Transfer the onion mix to a slow cooker, and add remaining ingredients
  4. Heat on high for four hours
Notes
To get the full 26 servings out of the recipe, plate it up with ¾ cup of curry over ¾ cup jasmine rice.

Keep On Slow Cookin’

If you’re hungry for more recipes, check out Kat’s Slow-Cooker Tikka Masala or Slow-Cooker Chicken Enchilada Soup. For something different, try Slow-Cooker Apple Oatmeal.