Crockpot Sweet Potato and Chickpea Curry
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14-ounce) can coconut milk
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooked rice, for serving
Instructions
- Place the sweet potato cubes, chickpeas, onion, and garlic into the crockpot.
- Pour in the coconut milk and add the curry powder, cumin, salt, and black pepper.
- Stir everything until the spices are evenly mixed with the coconut milk.
- Cover and cook on low for 6 to 7 hours, until the sweet potatoes are soft.
- Stir the curry once more before serving over cooked rice.
Notes
If the curry seems thick after cooking, stir in a splash of water or broth to loosen it. The sweet potatoes break down slightly and help create a creamy sauce on their own. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a little extra liquid.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Indian
Equipment: Slow Cooker, Knife, Cutting Board