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Sweet Potato Curry Slow Cooker Recipe

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Slow Cooker Chickpea Coconut Curry — Under 400 Calories!
Slow Cooker Chickpea Coconut Curry — Under 400 Calories! from www.popsugar.co.uk

Description

This sweet potato curry slow cooker recipe is a perfect comfort food for cold weather. The combination of sweet potatoes, curry powder, and coconut milk creates a fragrant and hearty meal that will warm you up from the inside out. This recipe is also vegan and gluten-free, making it a great option for those with dietary restrictions.

Prep Time

The prep time for this recipe is around 15 minutes.

Cook Time

The cook time for this recipe is around 4-6 hours on high or 8 hours on low in a slow cooker.

Ingredients

  • 2 large sweet potatoes, peeled and chopped into cubes
  • 1 red onion, chopped
  • 3 garlic cloves, minced
  • 1 bell pepper, chopped
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 can coconut milk
  • 1 can chickpeas, drained and rinsed
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Equipment

  • Slow cooker
  • Chopping board
  • Knife
  • Measuring spoons and cups
  • Can opener
  • Stirring spoon

Method

  1. Heat the olive oil in a pan and sauté the onion and garlic until fragrant.
  2. Add the sweet potatoes and bell pepper and cook for 5 minutes.
  3. Add the curry powder, cumin, turmeric, and paprika and stir to coat the vegetables.
  4. Transfer the mixture to a slow cooker.
  5. Add the coconut milk, chickpeas, and vegetable broth.
  6. Season with salt and pepper to taste.
  7. Cook on high for 4-6 hours or low for 8 hours.
  8. Stir occasionally and add more vegetable broth if the curry becomes too thick.
  9. Serve hot with rice or naan bread.
  10. Enjoy!

Notes

This recipe can be easily customized to your taste preferences. If you prefer a spicier curry, add more curry powder or red pepper flakes. You can also add other vegetables such as carrots or spinach.

Nutrition Info

This recipe makes around 6 servings. Each serving contains approximately:
  • Calories: 280
  • Protein: 6g
  • Fat: 14g
  • Carbohydrates: 36g
  • Fiber: 6g
  • Sugar: 8g

Recipe Tips

To save time, you can chop the vegetables the night before and store them in the fridge. You can also double the recipe and freeze the leftovers for a quick and easy meal. Finally, be sure to taste the curry before serving and adjust the seasoning as needed.

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