Slow Cooker Sweet Potato Curry
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:
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.