Slow Cooker Chickpea and Sweet Potato Curry
Prep Time15 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 15 minutes mins
Course: Main Course
Cuisine: Indian
Calories:
- 1 tbs olive oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 tbs fresh ginger, chopped
- 13.5 oz. can unsweetened coconut milk
- 2 teaspoon garam masala
- 2 teaspoon curry powder
- 2 teaspoon turmeric
- 1 teaspoon cumin
- 1 tbs honey
- 2 - 14 oz cans chickpeas, drained
- 3 cups sweet potatoes, peeled and chopped
- ¼ cup heavy cream, optional
- salt and pepper, to taste
- basmati rice, for serving
Heat a skillet over medium heat. Add the oil, onion, garlic, and ginger. Sauté for 3-5 minutes, or until the onions are soft.
Place the onions, garlic, and ginger in a blender. Add the can of coconut milk, curry powder, turmeric, cumin, and honey. Blend until completely smooth.
Pour the sauce into a 4-quart slow cooker. Add the chickpeas and sweet potatoes and stir to coat everything. Cook on low for 6-8 hours or high for 4-5 (or until the sweet potatoes are fork tender).
During the last 30 minutes of cooking, add the ¼ cup of heavy cream and stir. The cream is not necessary here, but adds a rich luxuriousness to the curry. Add salt and pepper to taste.
Serve over rice.
Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg