Potato and Chickpea Curry

Potato and Chickpea Curry

A beautiful, healthy meat free plant-based meal from your slow cooker
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Main Course
Cuisine Meat free, Plant based, Vegan, Vegetarian
Servings 4 as a side dish


  • 3.5L slow cooker


  • 500 gram potato, diced
  • 300 gram sweet potato, diced
  • large onion, diced
  • 400 gram can chickpeas, drained
  • 400 gram can diced tomatoes
  • 270 ml can light coconut milk mixed with 1tsp cornflour
  • 3 tsp minced ginger
  • 2 tsp minced garlic
  • 1-2 tsp curry powder (see note)
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 60 gram baby spinach leaves


  • Combine all ingredients (except spinach) in slow cooker
  • Cook on HIGH for 5hrs (adding the spinach in the final 20mins to wilt)
  • Notes:
    1 tsp curry for mild tastes and 2 or more for those who like some extra heat
    Times are for 3.5L slow cooker. A larger cooker will cook faster as it’s emptier. Adjust to suit yours and keep cooking until potato is lovely and tender.
    I served with some steamed vegetarian dumplings.
  • This recipe can also be found on page 212 of Slow Cooker Central – READY SET SLOW – available HERE
Keyword Vegan, vegetarian

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