Crockpot Vegan Sweet Potato Curry
A rich, creamy, and mildly spiced curry made with sweet potatoes, coconut milk, and warm aromatics. Easy, comforting, and ridiculously delicious.
Ingredients
Base Ingredients:
- 2 medium sweet potatoes peeled & cubed
- 1 can 15 oz chickpeas, drained & rinsed
- 1 can 15 oz diced tomatoes
- 1 small onion diced
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 1 can 13.5 oz coconut milk
- 2 cups vegetable broth
Seasonings:
- 1 tbsp curry powder
- 1 tsp cumin
- ½ tsp turmeric
- ½ tsp cinnamon
- ½ tsp salt adjust to taste
- ¼ tsp cayenne optional
For Serving:
- Cooked basmati rice or naan
- Fresh cilantro
- Lime wedges
Instructions
Step 1: Dump Everything into the Crockpot
- Add sweet potatoes, chickpeas, tomatoes, onion, garlic, and ginger to the crockpot.
- Pour in the coconut milk and vegetable broth.
Step 2: Add Spices & Slow Cook
- Sprinkle in curry powder, cumin, turmeric, cinnamon, salt, and cayenne. Stir well.
- Cover and cook on low for 6 hours (or high for 3 hours).
Step 3: Taste & Adjust
- Stir the curry and taste. Add more salt or spices if needed.
Step 4: Serve & Garnish
- Spoon over rice or scoop with naan.
- Top with fresh cilantro and a squeeze of lime.
Notes
Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 47g
- Fiber: 9g
- Protein: 8g
Vitamins & Minerals (Per Serving)
- Vitamin A: 120%
- Iron: 15%
- Folate: 25%
- Potassium: 30%
- Magnesium: 18%
Additional Notes & Tips
- Want it creamier? Mash some of the sweet potatoes before serving.
- Love spice? Add extra cayenne or a chopped chili pepper.
- Leftovers? This curry tastes even better the next day. Store in the fridge for up to 4 days.
- Freezing? Yep, it freezes like a champ for up to 3 months.