Chickpea Curry in the Slow Cooker

Simple Sweet Potato Chickpeas Curry in the Slow Cooker! #slowcooker #crockpotEasy Indian Chickpea Curry in the Slow Cooker! Try this crockpot friendly veggie-based gluten-free chickpea curry recipe (that can be prepared dairy free as well!) 

Sweet Potato Chickpeas Curry in the Slow Cooker! #slowcooker #crockpot

In my younger years, I had the opportunity to spend three separate summers in India. I have many vivid memories of the hospitality of the Indian people, as well as the vibrant culture and food.

On my third trip, I spent a summer working in a small village in central India. Nowadays many Indian cities are thriving urban areas, mingling colorful history with modern flair. However, most often, rural India lives on as their ancestors in small villages with dirt roads, thatched roofs, and open air communal buildings.

Simple Chickpea Curry in the Slow Cooker! #slowcooker #crockpot

MY OTHER RECIPES

In our little village, we cooked most of our meals over camping stoves. Yet the generosity of the Indian people opened the doors for many meals to be shared with our short-term neighbors.

Due to India’s caste system, many of our neighbors were vegetarian. I was always awestruck by the array or legume and egg based curry dishes we were served at any given meal. Always with a heaping pile of fragrant basmati rice and a stack of steaming chapatis (flat tortilla-like bread.)

Making Sweet Potato Chickpea Curry in the Slow Cooker! #slowcooker #crockpot

I actually had an impromptu cooking lesson, on several occasions, when a kindly granny would take me under her wing for the evening. Once I learned to make chapatis sitting on a dirt floor, over a small stone table. Another time, I learned to make a classic chickpea curry dish in a hanging ceramic vessel over a campfire.

Today’s Chickpea Curry in the Slow Cooker is a nod to the bright yellow aromatic chickpea curry I learned to make so many years ago. The fragrant silky sauce is the perfect complement to the hearty chickpeas and sweet potatoes.

The Best Chickpea Curry in the Slow Cooker #slowcooker #crockpot

I’ve simplified the recipe to reduce the necessary ingredients by almost half, yet retaining the intense flavor.

Making Chickpea Curry in the Slow Cooker allows you to prep very little, then set-and-forget this vegetarian dinner until much later in the day.

Not only is Chickpea Curry in the Slow Cooker fabulous served over rice, it makes a wonderful Indian-style filling for warm naan and chapatis!

Easy Chickpeas Curry in the Slow Cooker! #slowcooker #crockpot

 

Chickpea Curry in the Slow Cooker

Yield: 4-6

Prep Time:15 minutes

Cook Time:4-5 hours

5
5 / 5 (3 Reviews)
Did you make this recipe?   Leave a review »

Easy Indian Chickpea Curry in the Slow Cooker. Try this crockpot friendly gluten-free chickpea curry recipe (That can be prepared dairy free as well!)

Ingredients:

  • 1 large onion, chopped
  • 4 garlic cloves, smashed
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon olive oil
  • 1 1/2 cups cream (or 13 ounce can thick unsweetened coconut milk)
  • 2 teaspoons garam masala
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 tablespoon honey
  • 1/4 – 1/2 teaspoon crushed red pepper (optional)
  • 2 – 14 ounce cans chickpeas, drained
  • 3 cups sweet potatoes, peeled and chopped

Directions:

  1. Add the oil to a skillet and place over medium heat. Sautee the onions, garlic and ginger until soft, 3-5 minutes, then remove from heat. Place the onion mixture in the blender, along with the cream (or coconut milk,) all spices, honey, and 1 teaspoon salt. Cover and puree until smooth.
  2. Pour the curry blend into the slow cooker, then add the chickpeas and chopped sweet potato. Mix well. Place the lid on the slow cooker, and turn on high for 4-5 hours or low for 6-8 hours. Once the sweet potatoes are soft, serve warm over basmati rice or with Indian style flat bread (naan or chapatis.)

NOTE: Using heavy cream creates an ultra rich luxurious curry. However, you can substitute coconut milk to make a slightly lighter dairy-free option. My favorite way to prepare this dish is to use half cream and half coconut milk. That way, you get the coconut flavor and the silky cream texture.

Nutrition Information

Yield: 4-6, Serving Size: 6

  • Amount Per Serving:
  • Calories: 322 Calories
  • Total Fat: 6g
  • Saturated Fat: 2.4g
  • Cholesterol: 11mg
  • Sodium: 426mg
  • Carbohydrates: 59.8g
  • Fiber: 9.8g
  • Sugar: 5.6g
  • Protein: 8.8g
All images and text ©

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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39 comments on “Chickpea Curry in the Slow Cooker

  1. Anna Cposted April 17, 2015 at 6:57 am Reply

    Since I was on two of those trips to India with you, I think I have to make this. Also because it looks amazing! Your memories of our food in the village are much better than mine. I always think of the nasty MREs and Neelka’s concoctions of flour and butter. Good times!

    • Sommerposted April 17, 2015 at 9:46 am Reply

      LOL! I remember those too… Just trying to focus on the good meals. ;)

  2. Brenda @ a farmgirl's dabblesposted April 17, 2015 at 9:47 am Reply

    Curry, oh how I love thee. Great easy recipe!

  3. Heather Christoposted April 17, 2015 at 10:41 am Reply

    Gah!!!!! Curry is my favorite! This looks just awesome!

  4. Julie @ Table for Twoposted April 17, 2015 at 10:46 am Reply

    I LOVE curry!! This is such a yummy looking dish!

  5. Tieghanposted April 17, 2015 at 11:00 pm Reply

    This looks so amazing and cozy! YUM!

  6. Amandaposted April 18, 2015 at 9:13 am Reply

    This curry looks amazing!!!

  7. Lauren @ A Nerd Cooksposted April 18, 2015 at 9:28 am Reply

    Curry is my jam.  I can’t wait to try this out (probably tomorrow!)!

  8. Deniseposted April 18, 2015 at 10:06 am Reply

    I love Indian cuisine. I’m from England and there’s a curry shop on every corner there!

    While I love a simple recipe for busy days (and this one looks really yummy), sometimes I love to delve into a more involved one. For those of us who enjoy such things, perhaps one day you could share the original recipe that you simplified?

  9. marlaposted April 18, 2015 at 10:20 am Reply

    I must try this curry! Looks fantastic!

  10. Shainaposted April 18, 2015 at 4:16 pm Reply

    Such a gorgeous dish, and what an incredible experience to have had.

  11. Jayposted April 20, 2015 at 11:27 am Reply

    I wonder how butternut squash would be instead of sweet potatoes?

  12. Erin @ The Spiffy Cookieposted April 20, 2015 at 11:58 am Reply

    I am so in love with this right now, everything from the curry, to the chickpeas, to being in a slow cooker.

  13. Katelynposted June 1, 2015 at 12:13 pm Reply

    I made this last night and it was great! I loved the flavors and the creaminess, thanks for the recipe! One edit I would make is that I would cook it for less time. I did 4.5 hours on high and the sweet potatoes were completely disintegrated and the chickpeas were mushy. It may be due to my crock pot, but I think with a little less cooking time, next time it will be perfect!

    Rating: 5
    • Erinposted November 8, 2015 at 11:57 pm Reply

      I cooked for 6 hours on low, and the sweet potatoes were the perfect consistency!

  14. TerriSueposted December 16, 2015 at 10:33 pm Reply

    My future DIL loves sweet potatoes but has  mostly had them in the ubiquitous Thanksgiving marshmallow casserole.  I have been trying to expand her horizons of how wonderful they can actually be.  I found your recipe last week and made it tonight.  We all thought it was great but she kept going back for more.  When my son was taking her home I went to the door and asked if she would like to take some for lunch tomorrow.  She said are you kidding and ran back inside the house  while I packed her up a lunch.  I had recently stumbled upon some dried curry leaves and fried them along with the onions.  First time to use them.  They were great in this.  I doubled the recipe.  Cooked it on high for 4 hours.  Potatoes were just right as were the garbanzo beans.  She is allergic to dairy so I did all coconut milk.  This recipe is going to be going into our regular rotation.  Thank you for helping me get one more recipe away from marshmallows! 

    Rating: 5
    • Sommerposted December 17, 2015 at 8:50 am Reply

      Hi TerriSue, Thanks so much for coming back to let me know how it turned out. You just made my day! :)

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  18. Laurenposted January 15, 2016 at 7:41 pm Reply

    Wow. I’ve not had curry before. This was entirely different from my usual recipes. I loved the flavors. Like someone else mentioned, 4.5 hours might be too long for the HIGH setting. I just did 4 hours and it turned out perfect. Thanks for sharing! I’m beaming. :)

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  23. Amila Wickramarachchiposted March 10, 2016 at 10:11 am Reply

    This chickpea curry looks delicious with so creamy and thick gravy.I usually boil chickpea using slow cooker, but I didn’t use it for curry.This is a great idea for me to try…

  24. Mariaposted September 16, 2016 at 6:28 pm Reply

    Does this chickpea curry recipe not actually call for curry? Just checking before I make it. It looks delicious!

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  29. Lenoreposted November 2, 2017 at 11:29 am Reply

    If I were to add chicken to this crock pot recipe, would that be tasty and would the cooking time be the same?

    • Sommerposted November 6, 2017 at 8:52 am Reply

      Hi Lenore,

      Absolutely! It will cook the same amount of time. Just make sure it is completely covered by the liquid, so it doesn’t dry out. If you plan to let it simmer all day, I would probably go with boneless skinless chicken thighs.

  30. Ayrealposted November 27, 2017 at 5:55 pm Reply

    Hello
    I have curry powder, what spices do I obmit in the recipe? Do I still add the ginger and honey? 

  31. Allisonposted December 18, 2017 at 5:36 pm Reply

    This was super good! I’m not much of a cook and my boyfriend is from India and just loved it. Making it for the second time tonight. We set it on high and it’s done in about three hours. 

    Rating: 5
  32. Lizposted January 9, 2018 at 12:34 pm Reply

    Cooked this overnight on low and definitely didn’t come out like the picture (smells great though!).
    I think the 4 hour or less mark is probably best. I will try it again. Any tips are appreciated!

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  34. Katieposted March 28, 2018 at 2:58 pm Reply

    Hello! I can’t wait to make this. Is the cooking time the same if you double the recipe? I’m making this for a large group. Thanks!

    • Sommerposted April 5, 2018 at 8:07 am Reply

      Hi Katie,

      Usually when you multiply a slow cooker recipe is does take longer to cook. It’s hard to say exactly how much longer, but I would guess 1-2 hours.