crockpot curry
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5 from 49 votes

Crockpot Chickpea Curry Recipe

Crockpot Chickpea Curry Recipe: Try this easy, crockpot friendly veggie-based gluten-free curry recipe (that can be prepared dairy free as well)!
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: dinner, Main Course
Cuisine: Indian
Servings: 6 people
Calories: 416kcal
Author: Sommer Collier



  • 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.
  • 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 flatbread (naan or chapatis.)


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.


Serving: 0.75cup | Calories: 416kcal | Carbohydrates: 39g | Protein: 9g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 430mg | Potassium: 526mg | Fiber: 8g | Sugar: 6g | Vitamin A: 10355IU | Vitamin C: 4.6mg | Calcium: 117mg | Iron: 2.6mg