This vegan slow cooker sweet potato & chickpea curry is the perfect warming meal on a cold December night & requires minimal effort –perfect!



total time

4hr 10min

great for


suitable for


Slow cooker sweet potato and chickpea curry in bowls

While curry may not always be synonymous with this time of the year (except of course for Bridget Jones’ Mum’s turkey curry!!) a bowl of deliciously warm and nourishing food is absolutely what we need on those long dark December nights.

The combination of sweet potatoes and chickpeas in this curry give it an almost creamy texture while the spices add a subtle heat, ensuring this can be enjoyed by those with even the mildest of palates.

Plus, the recipe couldn’t be simpler –just add all of the ingredients into the slow cooker and return hours later to find a delicious dinner ready to go.

It’s vegan too, ensuring this is the perfect go-to meal for all dietary requirements!

Looking for more Christmas food inspiration?  Click here to see our other recipes.

Sweet Potato and chickpea curry with fork

We love to serve it with jasmine rice and garlic naan but truth be told, I wouldn’t turn away a bowl of this curry just on its own.

In fact, I might even choose to eat it that way on a solo night at home. And then portion the remainder out and freeze it so that I have a wholesome meal ready to go at any time.

Seriously, curled up on the sofa after a busy day of Christmas shopping and festive outings, this might be the perfect meal for a cozy night in, whether you’re cooking for just one or feeding a crowd.

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Slow cooker sweet potato and chickpea curry

Slow Cooker Sweet Potato & Chickpea Curry

This vegan slow cooker sweet potato & chickpea curry is the perfect warming meal for a cold December night and requires minimal effort –perfect!
4.22 from 82 votes
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Mains
Suitable For Gluten Free, Vegan
Servings 6


  • 400 g sweet potato peeled & roughly chopped
  • 400 g tin of chickpeas drained
  • 1 medium brown onion diced
  • 400 ml coconut milk
  • 400 g tin chopped tomatoes
  • 1 tsp garam masala
  • ¼ tsp tumeric
  • ½ tsp cumin
  • ¼ tsp curry powder
  • 1 vegetable stock cube
  • coriander to serve


  • Place all ingredients into a slow cooker and mix gently to combine. 
  • Cook on high for 4 hours, or low for 6-8 hours, until the potatoes are tender and the chickpeas are cooked through but still hold their shape. 
  • Using a potato masher, mash approximately 1/3 – 2/3 of the mixture to make the curry a little thicker. 
  • Stir well and add a little extra seasoning if needed. 
  • Top with cilantro and serve with rice and warmed naan bread on the side. 
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