Slow Cooker Vegetable Curry Recipe With Sweet Potato & Chickpeas
This curry is a delightful blend of sweet and savory flavors, featuring tender sweet potatoes, hearty chickpeas, and crisp cauliflower, all simmered in a fragrant curry sauce. The combination of spices and coconut milk creates a creamy and comforting dish that is sure to please your taste buds. Serve this warm and inviting curry over rice for a satisfying meal that will leave you wanting more.
— Constant Cookbook
Ingredients
- 1 tsp canola oil
- 1/2 medium onion, diced
- 1 Gala apple, diced
- 2 tbsp minced ginger
- 2 garlic cloves, minced
- 1/4 cup mild curry paste (such as Patak's)
- 1 sweet potato, peeled and cut into 1/2-inch dice (about 2 cups)
- 2 cups small cauliflower florets
- 2 1/2 cups low-sodium chickpeas
- 1 (14 oz.) can petite diced tomatoes
- 1 (14 oz.) low-sodium vegetable broth
- 1/2 tsp ground pepper
- 1/4 tsp salt
- 1/2 cup lite coconut milk
- 1 1/2 cups (lightly packed) spinach leaves, chopped
Instructions
- Heat the canola oil in a large nonstick skillet set over medium heat. Add the onion, apple and ginger, and cook until they are tender, 7 to 8 minutes.
- Add the garlic and cook for 30 seconds. Stir in the curry paste and cook, stirring, for 3 minutes.
- Transfer the onion mixture to a slow cooker.
- Add the sweet potato, cauliflower, chickpeas, diced tomatoes and vegetable broth to the slow cooker.
- Cook on HIGH for 6 hours, or until the vegetables are tender.
- Stir in the coconut milk and spinach, and heat. Serve.
Cook Time
6H15M
Prep Time
PT15M
Yield
Serves 8
Nutrition
- Serving Size: 1 cup
- Calories: 181.2 kcal
- Carbohydrate Content: 31.6 g
- Protein Content: 6.1 g
- Fat Content: 5.1 g
- Saturated Fat Content: 1 g
- Sodium Content: 461.9 mg
- Fiber Content: 7.5 g
- Sugar Content: 6.6 g
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