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SkinnyMS

Slow Cooker Sweet Potato and Chickpea Curry

Heart-healthy and delicious, this comforting vegetarian curry dish will become a family favorite.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Dinner
Cuisine: Indian
Keyword: Kid-Friendly, Slow Cooker, Vegetarian
Servings: 4 people
Calories: 460kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric
  • 2 tablespoons coconut oil
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 tablespoon ginger fresh, grated
  • 1/4 teaspoon sea salt
  • 1 tablespoon curry powder
  • 2 sweet potatoes medium, diced
  • 1 cup vegetable stock
  • 1 cup tomato puree
  • 1 cup chickpeas cooked
  • 1 cup coconut milk
  • 1 lime juiced
  • 1/4 cup cilantro fresh, chopped
  • 1/2 cup yogurt plain
  • 2 cups brown rice for serving

Instructions

  • 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.

Nutrition

Serving: 0.75curry with 1/2 cup rice | Calories: 460kcal | Carbohydrates: 63g | Protein: 15g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 3mg | Sodium: 226mg | Fiber: 11g | Sugar: 14g |
SmartPoints (Freestyle): 18
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SmartPoints (Freestyle): 18
SmartPoints (Freestyle): 18