Chef Emma believes comfort starts with a slow cooker bubbling away, promising a hearty family meal at the end of a busy day. This vegan chickpea curry with sweet potatoes is creamy, nourishing, and filled with fragrant spices—a crowd-pleaser for any night.
With bright sweet potatoes, chickpeas, and vibrant spinach, it’s a hands-off, nutrition-packed curry that tastes even better with simple prep and time to simmer.
Table of Contents
Vegan Chickpea Curry with Sweet Potatoes
A hearty vegan curry packed with chickpeas, sweet potatoes, and spinach. Creamy, nutritious, and slow-cooker friendly—perfect for busy family nights.
Ingredients
Equipment
Method
- In a skillet, sauté onion, garlic, and ginger in olive oil until fragrant (about 2–3 minutes).
- Transfer mixture to slow cooker. Add sweet potatoes, chickpeas, tomatoes, coconut milk, curry powder, cumin, turmeric, salt, and pepper.
- Stir to combine. Cook on LOW 6–7 hours or HIGH 3–4 hours, until sweet potatoes are tender.
- Stir in spinach for last 10 minutes of cooking. Garnish with cilantro and lime before serving.
Notes
Add red lentils for extra protein. Freezes well for easy meal prep.
Calories: 340 per serving
Protein: 12g per serving
Protein: 12g per serving
Nutrition Facts
| Nutrient | Per Serving |
|---|---|
| Calories | 340 |
| Protein | 12g |
| Carbohydrates | 53g |
| Fat | 9g |
| Fiber | 11g |
Tips and Variations for Vegan Chickpea Curry with Sweet Potatoes
- Add red lentils or cauliflower for extra body and nutrition.saltandlavender+1
- Swap spinach for kale or chard.
- Spice it up with chili flakes or fresh ginger.
- Finish with lime juice and cilantro for brightness.
- This curry freezes well—perfect for batch meal prep.
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