This slow cooker recipe hits so many of my weak spots – coconut, cauliflower, chickpeas, and sweet potatoes.

Chickpea Coconut Curry with Sweet Potatoes

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.
Course:  Main Course
Cuisine:  Indian
Prep Time:  45 minutes
Cook Time:  4 hours
Total Time:  4 hours 45 minutes
Servings:  26


  • 1 tsp olive oil
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 2 Tbsp minced ginger
  • 1 lb 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


  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

Recipe Notes

To get the full 26 servings out of the recipe, plate it up with ¾ cup of curry over ¾ cup jasmine rice.