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Slow Cooker Sweet Potato Curry

Slow Cooker Sweet Potato Curry
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Indulge in the comforting warmth of Slow Cooker Sweet Potato Curry, a dish that blends rich flavors and wholesome ingredients with effortless preparation. The slow cooking process allows sweet potatoes, chickpeas, and fragrant spices to meld beautifully, creating a hearty meal that’s not only satisfying but also nutritious. Perfect for busy weeknights or meal prep, this curry can be customized with your favorite vegetables or spice levels. Serve it over fluffy rice or with warm naan for a delightful dining experience that the whole family will love.

Ingredients

Scale
  • 2 large sweet potatoes (peeled and diced)
  • 1 can (15 oz) chickpeas (drained and rinsed)
  • 1 onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1-inch piece ginger (grated)
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ¼ tsp cayenne pepper (optional)
  • Salt and black pepper (to taste)
  • 2 cups fresh spinach or kale (optional)
  • Fresh cilantro (chopped)
  • Lime wedges
  • Toasted cashews

Instructions

  1. Peel and dice the sweet potatoes. Finely chop the onion and mince the garlic. Grate the ginger.
  2. In the slow cooker, layer diced sweet potatoes at the bottom, followed by chickpeas, onion, garlic, ginger, diced tomatoes, coconut milk, and vegetable broth.
  3. Add spices: curry powder, cumin, coriander, turmeric, cayenne pepper (if using), salt, and black pepper.
  4. Cook on low for about 7 hours or high for about 4 hours. Stir occasionally if possible.
  5. About 30 minutes before serving, stir in fresh spinach or kale if desired. Allow it to wilt into the curry.
  6. Serve hot in bowls garnished with fresh cilantro, lime wedges, and toasted cashews.

Nutrition

Find it online: https://familyrecipezone.com/slow-cooker-sweet-potato-curry/