Sweet Potato and Chickpea Curry Sauce.

This vegan, creamy curry sauce is a real crowd pleaser!  Packed with chickpeas, sweet potato and onion (and any other vegetables you happen upon!) mean it is a healthy choice too.

Definitely an easy peasey forgiving recipe that can fit around what you have in stock. It also freezers brilliantly. This batch made around 12 portions (more if you’re not mega greedy like us!).

Serve deconstructed for a more kid friendly feast  (see below) or add more vegetables and chickpeas for a more grownup meal.


The biggest job is preparing the potatoes; sometimes I cut them in half, bake them and scoop them out but peeling suited my timings better today.

After the vegetables are prepared it really is a case of bunging it all in the slow cooker with two tins of coconut milk and an equal quantity of water.


Not forgetting the spices of course!


I find that a heaped teaspoon of each is enough but I tend to go easier on the paprika.


Then I cook for 3-4 hours on high in the slow cooker. Let those gorgeous curry smells permeate your house!  It may look a bit crazy at first…


But your worries will melt away when you see it blended! Yum!  I try and blend with my blending stick a bit ahead of time, so if it’s too runny I have time to let some of the steam escape by cooking it with the lid off for a while (but I’d expect the above quantities to be of a perfect consistency).


This is my go to curry sauce.  I’m working on a lentil one but this one always pulls me back, such is the creamy texture created by the sweet potato, chickpeas and (of course) the coconut milk.

If you like this sweet potato recipe then you’ll love my sweet potato brownies!

I have found that serving it deconstructed with veggies, rice and some naan gets the kids involved. I’ve had to persevere at times (even after big successes where they’ve eaten it all; such is the life of feeding kids!) and my tomato pasta sauce is still the favourite with the youth but we can’t eat that every night (if I had a pound for every time I’ve said that….).


But they do tuck in…


Here it is restyled and packed with even more goodness for the grownups!



So to sum up…


Prepare your veggies as necessary and bung in a slow cooker for 3-4 hours on high!


2 cans of coconut milk (400ml each)

800 ml water, I add just boiled to speed up cooking process

6 sweet potatoes (either peeled and roughly chopped or baked and scooped out)

4 onions (roughly chopped)

2 cartons of cooked chickpeas in water (380g including water, 230 grams without)

One heaped teaspoon of

Tumeric, ground coriander, cinnamon, garam masala and paprika (but I go easier on the paprika).

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