Slow Cooker Sweet Potato and Chickpea Curry {Vegetarian}

Loaded with cauliflower, chickpeas, tender sweet potatoes and lots of warm spices, this slow cooker vegetarian curry is an aromatic, filling, and inexpensive meal the whole family will love. Plus, it literally could not be easier since you dump everything into the crockpot and go. Serve with cilantro, lime wedges, and naan bread for a cozy, hearty meal any night of the week! {Vegan, dairy-free, gluten-free}

A birds-eye view of two plates of slow cooker sweet potato and chickpea curry on a table next to naan bread.

Table of Contents

Slow Cooker Vegetarian Curry

During the colder months of the year, we use the slow cooker at least several times a week and this simple sweet potato curry is one of our favorite dishes. It’s warm and cozy, layered with warm spices, and has just the right balance of sweet and savory.

Plus, it’s inexpensive to make since you don’t need to add any meat, yet it’s packed with everything you need including plenty of protein, fiber, healthy fats, and more. It’s the perfect recipe for busy weeknights and always hits the spot!

Elysia’s Recipe Recap

Texture: Tender morsels of sweet potatoes and cauliflower with meaty chickpeas

Taste: Creamy and aromatic with layers of spices, ginger, and garlic with lots of veggies

Ease: One of the easiest dinners ever – just dump and go!

Recommended: Absolutely – minimal effort, maximum flavor

Would I make it again? Yes, especially during the colder months of the year

A close up of the sweet potato and chickpea curry in a slow cooker.

Why We Love This Crockpot Chickpea Curry Recipe

Minimal prep required – no sauteing required
Uses simple ingredients including several common pantry staples
Can take between 3-6 hours to cook, so you can really set it and forget it
Great for meal prep (the leftovers that taste even better the next day)
Developed by a Registered Dietitian to be packed with protein, fiber, nutrients, and healthy fats to nourish the whole family
Incredible depth of flavor thanks to all the spices and aromatic

Ingredient Notes

Individually portioned ingredients for the slow cooker sweet potato and chickpea curry.

Vegetable broth: You can either make your own or use store-bought. Opt for low sodium broth whenever possible.
Full fat coconut milk: This adds a rich creaminess and extra fats to help you feel full. Although light coconut milk does work, it won’t be nearly as creamy or rich.
Crushed tomatoes: To help form a thicker base for the curry.
Canned chickpeas: Look for no-salt added garbanzo beans and rinse and drain well before using.
Cauliflower: To keep the cauliflower from disintegrating while slow cooking, cut it into rather large chunks.
Sweet potatoes: These are a great source of fiber as well as beta-carotene, antioxidants, and more. Plus, their naturally sweet flavor makes them especially enjoyable for picky eaters who are reluctant to eat fresh veggies.
Aromatics: Although you can use dried ingredients, fresh ginger and garlic cloves add much more depth of flavor.
Seasonings: I like to blend my own curry powder for this recipe with turmeric, cumin, sweet paprika, garam masala, onion powder, and salt. It’s smoky, fragrant, and meaty.
Fresh cilantro & lime wedges: : To garnish.

Step-by-Step Instructions

A birds-eye view of the vegetarian curry ingredients in a slow cooker.

A birds-eye view of cooked vegetarian curry in a slow cooker.

Add all of the ingredients to your slow cooker, mix well and cover. Cook on high for 3-4 hours or on low for 4-6 hours or until the cauliflower and sweet potato are tender and the sauce has thickened slightly. Taste and adjust seasonings.
Garnish with chopped cilantro and lime wedges and serve with cooked rice or naan.

Scroll to the recipe card below for the full printable recipe!

Expert Tips

Keep a few boxes of stock and broth handy in your pantry so you always have what you need on hand to throw together a quick slow cooker dinner on busy or lazy days.

The salt content of your chickpeas and broth will affect the salt level in the soup. Taste before serving once all the flavors have had a chance to come together, and add seasoning to taste.

I always like to use low sodium broth and chickpeas to control the salt level in my cooking.

We cut the cauliflower into very large florets because they will break down as they cook. Cutting them into big florets allows for some breakdown, while still having a nicely textured final dish.

Recipe FAQs

Which vegetables work well in vegetarian curry?

This crockpot vegetable curry relies on sweet potatoes, cauliflower, and canned tomatoes, which makes it easy to throw together at last minute. But really, that’s just the start! I recommend focusing on heartier vegetables, like root veggies, which won’t disintegrate during the long cooking time, like regular potatoes, carrots, butternut squash, and more. You can also add red peppers, eggplant, baby corn, and more. If you’re concerned about the veggies falling apart while cooking, consider adding more delicate options during the last hour of the cooking time.

Do you have to use fresh ginger?

In a pinch, it’s fine to use ginger powder instead of garlic, but the dried stuff doesn’t keep its flavor as much and won’t add that refreshing brightness and cleansing heat. If you have a hard time keeping fresh ginger on hand, try storing it in the freezer. It lasts forever, and can be grated frozen using a microplane grater. So handy!

Can you use dried chickpeas in slow cooker curry?

You can always use dried chickpeas instead of canned, but you will need to cook them until tender first. Otherwise, the dried beans will not rehydrate and cook properly and will most likely end up causing some digestive discomfort. For the best results, soak them overnight, boil them on the stove for about 30 minutes or until tender, and then strain and use as desired.

Two plates of vegetarian curry served over rice on a table.

Storage Guidelines

To refrigerate: Allow the leftovers to cool to room temperature, then store in an airtight container in the fridge for 3-4 days.

To reheat: Warm in a saucepan on the stove or microwave for several minutes. Serve with fresh garnishes and a drizzle of extra coconut milk, if desired.

To freeze: Refrigerate the leftovers first, leaving an inch of room for expansion. Then transfer to the freezer and store for up to 3 months.

Serving Suggestions

We like to serve this slow cooker curry over a bed of white or brown rice (or try this coconut cilantro lime rice) or along with some warm pita bread to mop up all that flavorful sauce.

This high protein pita bread is delicious with it and a great way to add a little extra protein. That’s really all it needs!

Recipe Variations

Load up on veggies: There are so many other vegetables you can add to this dish! Root vegetables are ideal, like carrots and white potatoes, but it’s also great with red bell peppers, eggplant, green beans (added towards the end of the cooking time), and more.
Add some heat: For a spicier curry, you can add a finely diced chili pepper, some Thai red curry paste, srirarcha, chili paste, or red pepper flakes.
Make it on the stove: Instead of slow cooking all day, you can add all of the ingredients to a large Dutch oven and let it simmer over medium heat until the sweet potatoes and cauliflower are tender.

A birds-eye view of a plate of sweet potato and chickpea curry served over rice.

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Two plates with sweet potato chickpea curry served on rice.

Course dinner