Friday, November 1, 2019

Vicki Delany’s Slow Cooker Chickpea & Sweet Potato Curry

One of the best things you can do in the fight against climate change, so they say, is cut down on the consumption of red meat.  That’s not hard for me to do as I almost never eat beef anyway (I think there’s a two year old steak somewhere in the back of the freezer) but whether you’re consciously cutting back or just looking for a good flavourful, easy to cook dinner, this one is perfect.

Chickpea & Sweet Potato Curry


·         1 tablespoon olive oil
·         1 medium yellow onion, diced
·         1 can chickpeas
·         2 tablespoons curry powder
·         1 sweet potato, peeled and diced
·         1 large red bell pepper, diced 1 (28-ounce) can diced tomatoes
·         1 (15.5 ounce) can coconut milk
·         1/2 cup water
·         3 cloves garlic, minced
·         1 diced jalapeño pepper
·         1 teaspoon salt

Drizzle olive oil in the bottom of a 6-quart or larger slow cooker then add onion and stir to coat. Pour chickpeas on top, then sprinkle the curry powder evenly over the beans. Add sweet potato, bell pepper, tomatoes, coconut milk, garlic, jalapeno pepper and salt.

Cook on low for 6 to 8 hours

Total cooking time will depend on your slow cooker and your vegetables. The curry can be served any time after the sweet potatoes are soft and tender.

The curry will get thicker and creamier the longer it cooks.
Serve over rice or with a warm slice of naan bread.

Vicki Delany's latest book is READ AND BURIED, a Lighthouse Library mystery by Eva Gates. 


  1. Sounds tasty.
    Great for a cool night--whatever they are! We won't get them in south Florida for a while yet. That's what A/C is for!

  2. What a Fabulous sounding Vegan dish- Thank you Vicki!

    Kelly Braun