Slow Cooker Sweet Potato and Chickpea Curry

Slow Cooker Sweet Potato and Chickpea Curry


  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1/4 teaspoon sea salt
  • 1 tablespoon curry powder
  • 2 medium sweet potatoes, diced
  • 1 cup vegetable stock
  • 1 cup tomato puree
  • 1 cup cooked chickpeas
  • 1 cup coconut milk
  • Juice of 1 lime
  • 1/4 cup fresh chopped cilantro
  • 1/2 cup plain yogurt
  • 2 cups brown rice, for serving


Heat a skillet over medium heat. Add the coconut oil and the onion and cook until soft. Add the garlic and ginger and cook for 1 minute. Stir in the salt and curry powder and cook for another minute. Transfer to a slow cooker pot.

Add the sweet potatoes, stock, tomato puree and chickpeas. Stir and cover. Cook on low for 6-8 hours. Stir in the coconut milk and lime juice.

Serve over the brown rice, topped with the cilantro and yogurt.


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