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Slow Cooker Chickpea & Sweet Potato Curry

A warming and deeply satisfying vegan and gluten-free curry; packed full of flavour, fibre and protein. This slow cooker chickpea & sweet potato curry should be allowed to simmer low and slow for 6 hours, this is one intensely flavoursome veggie curry.

Slow Curry Chickpea Curry


  • 1 tsp olive oil
  • ½ onion, chopped
  • 1 clove garlic, finely chopped
  • 1 inch piece fresh ginger, finely chopped
  • 420g can chickpeas
  • 450g can chopped tomatoes
  • 1 red pepper, diced
  • ½ cauliflower chopped into small florets
  • 1 sweet potato, peeled and diced
  • 1 can coconut milk
  • 240ml vegetable stock
  • 1 tbsp Garam Masala
  • ½ tbsp curry powder
  • 1 tsp salt
  • 2 handfuls baby spinach, roughly chopped
  • Rice to serve



  1. Heat the oil in a small frying pan, and sweat the onions over a medium heat for about 5 minutes before adding the garlic and ginger; cook for another 5 minutes
  2. Transfer to your slow cooker, along with all of the remaining ingredients except for the spinach. Give it a stir and cook for 6 hours on low or 4 on high
  3. Just before you’re ready to serve, stir in the spinach. Serve with rice and naan bread


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