Hey there! If you’re looking for a cozy, flavorful, and super easy meal that practically cooks itself, this Crockpot Sweet Potato Curry is it! It’s creamy, hearty, and packed with warming spices that even picky eaters will love. Sweet potatoes, chickpeas, and coconut milk come together in the most comforting way—and the best part? You just toss everything in the crockpot and let it do the work! Perfect for busy families, meal prep, or when you just want something healthy and delicious with minimal effort.
Let’s dive in!
What You’ll Need
- 2 large sweet potatoes, peeled and diced
- 1 (15 oz) can of chickpeas, drained and rinsed
- 1 (14 oz) can of coconut milk (full fat or light works)
- 1 (14 oz) can of diced tomatoes
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 cups vegetable broth
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp cinnamon
- 1/2 tsp paprika (optional, for a bit of heat)
- 1 tbsp olive oil
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 2 cups fresh spinach or kale (to stir in at the end)
- Optional toppings: Fresh cilantro, lime wedges, cooked rice or naan bread
Pro Tips
- Cut the sweet potatoes evenly so they cook through at the same time. Aim for bite-sized pieces.
- Add the spinach or kale at the very end so it stays fresh and vibrant. No one likes mushy greens!
- For a thicker curry, reduce the vegetable broth to 1 1/2 cups or let it cook uncovered for the last 30 minutes.
- This curry pairs perfectly with fluffy jasmine rice or crusty naan bread for scooping.
- Let the kids add their own toppings like lime juice, cilantro, or even a dollop of yogurt—makes it fun and interactive!
Tools You’ll Need
- Crockpot or slow cooker
- Cutting board and sharp knife
- Garlic press (optional)
- Measuring spoons and cups
- Large spoon for stirring
Possible Substitutions and Variations
- Swap sweet potatoes for butternut squash or carrots.
- Use chicken broth instead of vegetable broth if you’re not vegetarian.
- Add other veggies like bell peppers, zucchini, or green beans for extra nutrients.
- Substitute chickpeas with lentils or white beans for a twist.
- For a spicier kick, throw in a pinch of cayenne or red chili flakes.
Make Ahead Tips
- Dice the sweet potatoes, onion, garlic, and ginger the night before and store them in the fridge.
- Assemble all the canned ingredients and spices so you can dump everything into the crockpot in seconds.
- This curry tastes even better the next day, so feel free to make it ahead and reheat!
Step-by-Step Instructions
1. Prep your veggies
Peel and dice the sweet potatoes, chop the onion, mince the garlic, and grate the ginger.
2. Add ingredients to the crockpot
Place the sweet potatoes, chickpeas, diced tomatoes, onion, garlic, ginger, curry powder, cumin, turmeric, cinnamon, paprika (if using), salt, and black pepper into the crockpot. Pour in the coconut milk and vegetable broth. Stir to combine.
3. Set it and forget it!
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the sweet potatoes are tender.
4. Stir in the greens
Once the curry is cooked, stir in the spinach or kale until wilted. This only takes 2-3 minutes.
5. Serve and enjoy
Serve the curry over rice or with naan bread. Top with fresh cilantro, a squeeze of lime, or any of your favorite toppings.
Leftovers and Storage Tips
- Store leftovers in an airtight container in the fridge for up to 5 days.
- This curry freezes really well! Just portion it out into freezer-safe containers, and it’ll keep for up to 3 months.
- Reheat on the stove over low heat or in the microwave, adding a splash of broth or water to loosen it up if needed.
Conclusion
And that’s it—delicious, healthy Crockpot Sweet Potato Curry, made with love (and minimal effort!). I hope your family loves it as much as mine does. Let me know how it turns out for you, or if you added any fun twists to the recipe. Drop me a comment below—I’d love to hear from you! Happy cooking! 😊
