Chickpea and Sweet Potato Curry is a vegetarian meal made in the crock pot and is full of natural flavors and mild curry taste! Serve over your choice of rice and dinner is ready.

We love experimenting with curry dishes. In addition, the idea of vegetarian based curry dishes are really appealing to us. Mind you, we are not vegetarians. However, Mishawn, our niece is, and we have found many appealing recipes over the years based on her diet.

After the Lentil and Sweet Potato Curry recipe, our taste buds longed for more curry and more veggies. Have we also mentioned that we are loving our sweet potato addiction? If you love sweet potatoes then check out our other recipe Crockpot Sweet Potatoes!

The beginnings of our Chickpea and Sweet Potato Curry

So how to combine more curry and sweet potatoes to make a new vegetarian curry recipe…

Chickpeas came to mind and our Chickpea and Sweet Potato Curry recipe was born. Well, at least for us. There are all sorts of curry recipes with chickpeas out there. However, aside from hummus, chickpeas are usually not a staple in our house. After this recipe, that is going to change!

While the spices are similar to our previous curry recipe, we adjusted the spices so that the flavor is still intense, but the heat is a bit milder. It is hard to enjoy the flavoring of a meal if your tongue is writhing in pain from too hot of spices.

The wonders of the Chickpea

Chickpeas are also known as garbanzo beans. They are part of the legume family and have been around for centuries. This ancient food is one of the oldest known plant to be cultivated for human consumption and date back to 8,000-10,000 BC in the areas of Western Asia.

Chickpeas are high in fiber and plant protein making them a perfect addition to any vegan or vegetarian diet. In fact, they are a great addition to any diet. There are many ways to cook with chickpeas known worldwide.

Another bonus to the chickpea is how easily and long lasting it is to store!

We came across an excellent website called https://foodprint.org/ that has some really good ideas about food choices that are beneficial to both the environment and to people as well. Included in their https://foodprint.org/real-food/chickpeas/ article is a bumper field of information on everything from the origin of the chickpea to how to cook and store them! Check them out sometime!

Giving credit to where it is due!

Tanya has this innate ability with spices and flavorings. That is too say, Tanya has this natural instinct when it comes to making food go from boring to super star status!

The joy of our Chickpea and Sweet Potato Curry recipe is that it is that we cook it in our beloved Crock Pot! While the Crock Pot cooks and the house fills with wonderful aromas, we get to go about our business until dinner time!

Wrap up on our Chickpea and Sweet Potato Curry

We love the flavors of the chickpeas, sweet potatoes and green curry. In addition, the ease of making it in our handy dandy crock pot is a huge bonus to our free time. The prep work is about 30 minutes to get everything ready and then the day is yours. This is a great vegetarian meal! Not to mention all the healthy benefits of both the chickpea and sweet potato are perfect for any diet. Serve over rice and enjoy!

Leave a comment and let us know what you think!

Love

The Morgan Sisters

Chickpea and Sweet Potato Curry

Recipe by yvonneCourse: DinnerCuisine: Indian, VegetarianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

6

hours 

Total time

6

hours 

30

minutes

Chickpea and Sweet Potato Curry is a vegetarian meal made in the crock pot and is full of natural flavors and mild curry taste!

Ingredients

• 1 pound dried chickpeas, rinsed
  

• 1 medium yellow onion, diced
  

• 2 large white sweet potatoes, peeled and diced

• 1 large bell pepper, we used yellow, seeded and chopped into bite size pieces.

• 1 16 oz of diced tomatoes, undrained.

• 2 (15.5 ounce) can coconut milk, keep one aside til the last part of cooking.
  

• 2 cups vegetable stock

• 4-5 cloves of garlic, minced

• 1 tsp salt

• 1 1/2 tbsp green curry paste

• 1 tbsp yellow curry powder

• 1 tbsp garam masala

• 1 rounded tsp ground turmeric

• Cooked rice, to serve ( we use Jasmine Rice )

• 1-2 cups of washed, chopped baby spinach, optional

• Limes wedges for garnish, if desired.

Directions

• In a large crockpot, spray the bottom and sides well with cooking spray. Layer in the onions, chickpeas, garlic, sweet potatoes, tomatoes, 1 can of the coconut milk, all of the spices, and the vegetable stock. Stir gently to combine, place the lid back on, and cook on low for 6 to 8 hours.
• You will want to check the curry at the 4-5 hour mark, give it a good stir, and taste for seasonings. This is where you would want to add more salt, if needed. If you are not going to be home, don’t panic! The curry will do just great on it’s own.
• The curry will thicken a bit, from the starch in the potatoes, as well as the beans. Give it a good stir, and pour in 1/2 to the whole can of the remaining coconut milk. This depends on how much coconut you want to taste, and, it will add more creaminess to the dish.
• To serve, simply ladle over steaming hot rice, and, if you choose, you can add some fresh chopped spinach to one side before serving. Garnish with a lime wedge, if desired.
  Enjoy!!

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