Slow cooker recipes

Slow cooker chickpea and sweet potato curry

This vegan curry recipe is perfect for chilly nights. It's an easy chickpea curry made with sweet potato and a korma curry paste.
Sweet potato and chickpea curry
6H 30M
6H 45M

This vegetarian curry is made with chickpeas, sweet potatoes, an aromatic curry paste and fresh herbs. Cook this sweet potato and chickpea curry recipe in the slow cooker as a winter-warming dinner.

We’ve used a gluten-free curry paste in this recipe. But you can use your favourite curry paste for a spicier vegan curry. The Test Kitchen suggests trying a balti curry paste.

Want more vegan recipes? Turn to our collection of delicious vegan recipes.




Combine coconut cream, curry paste, onion and curry leaves in a large bowl. Add both the sweet potatoes and the chickpeas, season and toss to coat.


Layer mixture in a 5.5-litre (22-cup) slow cooker. Scrape any remaining sauce from the bowl and spread over the top, pressing lightly to compress the sweet potatoes. Cook, covered, on LOW for 6½ hours or HIGH for 3¼ hours, or until potatoes are tender.


To serve, divide curry among plates; scatter with coriander.

Suitable to freeze.


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