You won’t miss the meat in this dump-and-go, vegan curry dish! This meal is quite mild—even for a curry novice. It's toned down with sweet potatoes and carrots that add sweetness and a delectable texture, especially with the chickpeas. Try it tonight!

Slow Cooker Chickpea Curry

Prep Time

15 min

Cook Time

4-6 hr

Total Time

6 hr 15 min

Recipe Type: Slow Cooker

Serving Size: 1 cup

Makes 8 servings


  • 2 teaspoons olive oil
  • 5 cloves garlic
  • 1 large onion, chopped
  • 2 teaspoons freshly grated ginger
  • 1 (15-ounce) can lite coconut milk
  • 2 teaspoons garam masala
  • 1½ teaspoons ground turmeric
  • ½ teaspoon cumin
  • ¾ teaspoon salt
  • 3 cups chickpeas, drained and rinsed
  • 2 cups peeled and diced sweet potatoes
  • 1 cup chopped carrots
  • Coarsely chopped cilantro (optional)


  1. Heat the oil in a skillet. Add the garlic and onion.
  2. Remove from pan. Place the sautéed onions and garlic in a blender. Add ginger, coconut milk, spices, salt, and blend until smooth. Pour into the bowl of the slow cooker.
  3. Add the chickpeas, sweet potatoes, and carrots. Stir and cook on high for 4-6 hours.
  4. Serve over rice and garnish with cilantro.



Calories 170 (50 from fat)
Total fat 6g
Saturated fat 3g
Cholesterol 0mg
Sodium 230mg
Carbohydrate 25g (6g dietary fiber, 6g sugar)
Protein 6g

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