Slow Cooker Sweet Potato Curry

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This recipe for Sweet Potato Curry caught my eye immediately because well, sweet potatoes, chickpeas, and curry. Sold! Without even reading the instructions (too many instructions!) I knew I could cut the prep time way back by just tossing everything in my slow cooker. It was prepped in 10 minutes, done in 4 hours, and scooped over fluffy brown basmati rice. The three of us gobbled down big bowls of it and I’m already re-stocking the ingredients to make again next week!

For the original recipe and instructions, click here. If you love your slow cooker like I do, try this:

Ingredients

2 large sweet potatoes, diced

2 cans chickpeas, drained and rinsed

1 white onion, diced

1 can lite coconut milk

28 oz can diced tomatoes and liquid

3 cubes garlic

2 cubes ginger

1/2 heaping teaspoon each: cinnamon, turmeric, cumin, coriander, ground cloves

salt to taste

Chopped fresh parsley

Place all ingredients except the parsley in the slow cooker and set on high for 4 hours.

Serve over brown basmati rice and top with chopped parsley.

One Comment

  1. Posted March 4, 2015 at 11:06 pm | Permalink

    I am with you on the sweet potato and chickpea, they are SO good 😀 This sounds fantastic Janel!
    I hope you are well and that you have had a great week so far 🙂 x

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