Slow Cooker Sweet Potato Chickpea Curry
from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time6 hrs 30 mins
Total Time6 hrs 40 mins
Servings: 6 to 8
Calories: 463kcal
- 1 onion diced
- 2 cloves garlic crushed
- 2 Tbs. olive oil
- 3 large sweet potatoes peeled and cut in chunks
- 2 15 oz. cans chickpeas drained
- 3 Tbs. curry powder
- 15 oz. diced tomatoes
- ¾ cup chicken or vegetable broth
- salt to taste
- 3-4 cups baby spinach
- 14 oz. coconut milk
- 3-4 cups cooked brown rice for serving
Put all ingredients except spinach and coconut milk in slow cooker.
Cook on high 5-6 hours or low 7-8 hours.
Stir in spinach and let it wilt for a minute or two.
Stir in coconut milk.
Serve over cooked brown rice.
Calories: 463kcal | Carbohydrates: 66g | Protein: 8g | Fat: 20g | Saturated Fat: 13g | Sodium: 232mg | Potassium: 1109mg | Fiber: 9g | Sugar: 10g | Vitamin A: 25637IU | Vitamin C: 20mg | Calcium: 132mg | Iron: 6mg