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Indian-Inspired

Slow Cooker Sweet Potato Coconut Stew

Cubed sweet potatoes simmer with chickpeas, coconut milk, and warm spices until soft and spoonable. Serve over rice or with flatbread for a filling meatless meal.

Prep
15 min
Cook
6 hr
Total
6 hr 15 min
Servings
6
Difficulty
Easy
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Bowl of orange sweet potato coconut stew with chickpeas

Why you’ll love it

  • Hands-off cooking frees up the afternoon.
  • Chickpeas and sweet potatoes make a complete, hearty base.
  • Coconut milk keeps the stew creamy without dairy.
  • Spices bloom slowly and taste deeper after hours on low.

Ingredients

Servings6

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Add sweet potatoes, chickpeas, onion, garlic, ginger, curry powder, cumin, and salt to the slow cooker.

  2. 2

    Pour in coconut milk and vegetable broth; stir to coat the vegetables.

  3. 3

    Cover and cook on low for 6 hours until sweet potatoes are tender.

  4. 4

    Stir in chopped kale during the last 15 minutes so it softens but stays green.

  5. 5

    Taste and adjust salt; ladle into bowls and serve hot.

Pro tips

  • Cut sweet potatoes into even 1-inch cubes for uniform cooking.
  • Do not use light coconut milk or the stew will be thin.
  • Leftover stew thickens overnight; loosen with a splash of broth when reheating.

Easy substitutions

kale
spinach or Swiss chard
chickpeas
cannellini beans
curry powder
garam masala

Storage and reheating

Storage

Cool completely and refrigerate up to 4 days or freeze up to 2 months.

Reheating

Simmer on the stovetop over medium-low, adding broth if needed.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
380
Protein
12 g
Carbs
48 g
Fat
16 g
Fiber
11 g

Budget friendly · Slow Cooker · Vegetarian

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients