RecipesSlow Cooker Coconut Curry
by Cindy Denning· May 1, 2026
DinnerVegetarianVeganHealthy
A warming vegan slow cooker curry with chickpeas, sweet potato, coconut milk, and turmeric. Serve over rice.
10 servings·Prep 15 min·Cook 8h|Total 8h 15m
Ingredients
Servings:10
- 1 cupwater
- 15 ozorganic chickpeas, drained and rinsed
- 4medium sweet potatoes, peeled and cubed
- 2medium white onion, diced
- 2garlic cloves, minced
- 1 teaspoonfresh ginger, minced
- 1 tablespoonground turmeric
- 2 teaspoonstamarind
- 2 teaspoonssalt
- 28 ozcanned diced tomatoes
- 30 ozcoconut milk
- 1 teaspoonred pepper flakes
- fresh parsley, chopped, for serving
- cooked rice, for serving
Instructions
- 1.Add the water, chickpeas, sweet potato, onion, garlic, ginger, red pepper flakes, turmeric, tamarind, salt, tomatoes, and coconut milk to a slow cooker. Stir to combine.
- 2.Cover and cook for 4 hours on high or 8 hours on low, until the sweet potatoes are tender and the curry has thickened.
- 3.
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