Slow Cooker Sweet Potato Curry


This recipe for Sweet Potato Curry caught my eye immediately because well, sweet potatoes, chickpeas, and curry. Sold! Without even reading the instructions (too many instructions!) I knew I could cut the prep time way back by just tossing everything in my slow cooker. It was prepped in 10 minutes, done in 4 hours, and scooped over fluffy brown basmati rice. The three of us gobbled down big bowls of it and I’m already re-stocking the ingredients to make again next week!

For the original recipe and instructions, click here. If you love your slow cooker like I do, try this:


2 large sweet potatoes, diced

2 cans chickpeas, drained and rinsed

1 white onion, diced

1 can lite coconut milk

28 oz can diced tomatoes and liquid

3 cubes garlic

2 cubes ginger

1/2 heaping teaspoon each: cinnamon, turmeric, cumin, coriander, ground cloves

salt to taste

Chopped fresh parsley

Place all ingredients except the parsley in the slow cooker and set on high for 4 hours.

Serve over brown basmati rice and top with chopped parsley.

One Comment

  1. Posted March 4, 2015 at 11:06 pm | Permalink

    I am with you on the sweet potato and chickpea, they are SO good 😀 This sounds fantastic Janel!
    I hope you are well and that you have had a great week so far 🙂 x

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