While I was sorting through my room the other day I found a collection of SD cards at the back of my draw containing photos I’d taken for my old blog. Amongst them were shots of my sweet potato and chickpea curry that I took a while back before I moved out of my flat in Newcastle. As it’s a recipe I still love and make on a regular basis, I decided to repost it here.
I adore my slow cooker. It’s perfect for creating wholesome, mouth-watering meals without having to spend hours in the kitchen. There’s nothing better than coming home from work (or in this current climate, back from your daily walk) to the beckoning smell of cooking, knowing that a tasty plate of food is just minutes away.
Like I mentioned just now, this curry is one of my go-to recipes – it’s so hearty and comforting and is guaranteed to have you going back for seconds. Packed with delicious veggies, it’s far better for you than a greasy takeaway.
I like to serve my curries with rice and poppadoms, but it tastes great on its own, too. Enjoy!
SLOW-COOKED SWEET POTATO AND CHICKPEA CURRY
Ingredients
FOR THE CURRY
- 1 Onion (chopped)
- 2 Garlic Cloves (chopped)
- 1 tsp Garam Masala
- 1 tsp Ground Coriander
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 inch Fresh Ginger (chopped)
- 1 Sweet Potato (diced into bite-sized pieces)
- 400 g Chickpeas
- 400 g Chopped Tomatoes
- 400 ml Coconut Milk
- Handful of Spinach
TO SERVE
- Fresh Coriander
- Lime Wedge
Instructions
- Gently fry off your spices in a little coconut oil, careful not to burn them. Add the onion and garlic and cook for a few minutes before transferring to your slow cooker
- Add your sweet potato, chickpeas, chopped tomatoes and ginger. Give everything a quick stir, pop the lid on and cook on high for 4 hours
- Add your coconut milk and spinach. Stir once again and cook for a further 30 minutes
- Serve alone or with a generous helping of wholegrain pilau rice
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