Slow Cooker Sweet Potato Curry with Chickpeas
Sweet and spicy, this curry is easy, hearty and delicious. Bonus: It’s also Vegan and Gluten Free too!
- Prep Time: 20 mins
- Cook Time: 7 hours
- Total Time: 7 hours 20 minutes
- Yield: 6 Servings 1x
- Category: Dinner
Ingredients
Scale
- 3 medium sweet potatoes, peeled, cut into 1-inch pieces
- 1 medium onion, chopped (about 1/2 cup)
- 1 red bell pepper, chopped
- 2 cups vegetable stock
- 3 cloves garlic, minced
- 3 tablespoons Thai red curry paste
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon coarse sea salt
- 1 can (14. 5 ounces) fired-roasted diced tomatoes
- 1 can (15 ounces) chickpeas, drained and rinsed
- 4 cups chopped kale
- 1 can (14 ounces) light coconut milk
- 2 tablespoons lime juice
- Serve with:
- Basmati rice
- Chopped fresh cilantro
- Lime wedges
Instructions
- Add sweet potatoes, onion, garlic, ginger, salt, curry, stock, tomatoes and chickpeas to a 6 quart slow cooker. Stir and cover. Cook on low for 7 to 8 hours. Stir in the kale, coconut milk and lime juice. Cook an additional 10 minutes.
- Serve over the rice, with cilantro and lime.
Nutrition
- Serving Size: 1 Serving
- Calories: 256
- Sugar: 11g
- Sodium: 789mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg