Curry is a flavorful, rich, and spicy comfort food, and this slow cooker sweet potato curry is no exception. Full of heart-healthy sweet potatoes, fiber filled chickpeas, and the perfect blend of spices, this is one recipe that you’ll find yourself turning to again and again. For a more fall-like feel, substitute diced winter squash for the sweet potato. It won’t be a sweet potato curry, but it is still guaranteed to be delicious!
Yields: 4 servings | Serving Size: about 3/4 cup curry with 1/2 cup rice| Calories: 460| Total Fat: 18 g | Saturated Fat: 13 g | Trans Fat: 0 g | Cholesterol: 3 mg | Sodium: 226 mg | Carbohydrates: 63 g | Dietary Fiber: 11 g | Sugars: 14 g | Protein: 15 g | SmartPoints (Freestyle): 18
- 2 tablespoons coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1/4 teaspoon sea salt
- 1 tablespoon curry powder
- 2 medium sweet potatoes, diced
- 1 cup vegetable stock
- 1 cup tomato puree
- 1 cup cooked chickpeas
- 1 cup coconut milk
- Juice of 1 lime
- 1/4 cup fresh chopped cilantro
- 1/2 cup plain yogurt
- 2 cups brown rice, for serving
- Heat a skillet over medium heat. Add the coconut oil and the onion and cook until soft. Add the garlic and ginger and cook for 1 minute. Stir in the salt and curry powder and cook for another minute. Transfer to a slow cooker pot.
- Add the sweet potatoes, stock, tomato puree and chickpeas. Stir and cover. Cook on low for 6-8 hours. Stir in the coconut milk and lime juice.
- Serve over the brown rice, topped with the cilantro and yogurt.