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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