Go Back
Chickpea coconut curry with sweet potato cubes, tomato, and spinach beside white rice.
CookingPassion

Crockpot Chickpea Coconut Curry

Make crockpot chickpea coconut curry with sweet potato, tomatoes, and spinach. Use canned chickpeas and add coconut milk near the end for a creamy finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon neutral cooking oil
  • 1 medium yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 tablespoon finely grated fresh ginger
  • 1 tablespoon mild curry powder blend
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
  • 1 lb (450 g) sweet potato, peeled and cut into ¾-inch cubes
  • 1 can (14.5 oz / 411 g) diced tomatoes with their juices
  • ¾ cup (180 ml) low-sodium vegetable broth
  • ½ teaspoon kosher salt, plus more to taste
  • 1 can (13.5 oz / 400 ml) unsweetened full-fat coconut milk
  • 3 packed cups (90 g) baby spinach
  • 1 tablespoon fresh lime juice

Equipment

  • 5- to 6-quart slow cooker
  • Small skillet
  • Wooden spoon

Method
 

  1. Soften the onion. Heat the oil in a skillet over medium heat. Cook the onion for about 5 minutes until softened. Add the garlic and ginger and stir for 30 seconds.
  2. Warm the spices. Add the curry powder, cumin, and turmeric. Stir for about 30 seconds, just until fragrant. If the pan looks dry, add a spoonful of the measured broth rather than letting the spices scorch.
  3. Load the cooker. Transfer the onion mixture to the insert. Add the drained chickpeas, sweet potato cubes, diced tomatoes and juices, remaining broth, and salt. Stir to distribute the sweet potato through the sauce.
  4. Cook until the potato is tender. Cover and cook on LOW for about 5–6 hours or HIGH for 3–4 hours. Check the sweet potato with a fork near the shorter end. It should be tender through the center but still hold its shape. Cook longer if needed.
  5. Add coconut milk. Stir the coconut milk until smooth, then gently fold it into the hot curry. Cover on HIGH for about 20–30 minutes, until the sauce is thoroughly hot. Avoid vigorous stirring, which can break up the sweet potato.
  6. Finish with greens and lime. Fold in the spinach for the last 5 minutes of the finishing stage, allowing it to wilt. Stir in the lime juice, taste for salt, and serve. If the curry is too thick, loosen it with a splash of hot water.

Notes

20 minutes prep; about 5–6 hours on LOW or 3–4 hours on HIGH, plus 20–30 minutes to finish. Timings vary by appliance; check doneness as described in the method. The card time uses the upper end of LOW cooking plus the finishing stage.
Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 90°F (32°C). Store at 40°F (4°C) or below for 3–4 days. Reheat on the stove or in the microwave to 165°F (74°C); do not reheat cold leftovers in the slow cooker.
Freeze for up to 2 months for best quality. Coconut milk may separate slightly after thawing; gentle stirring during reheating usually brings the sauce back together. The sweet potato will be softer.