Slow Cooker Vegan Sweet Potato Curry
Creamy vegan curry with sweet potato, chickpeas and spinach.
Print Recipe
Equipment
- Slow Cooker
Ingredients
- 1 Onion white, finely diced
- 450g Sweet potato peeled and chopped into bite-sized chunks
- 1 tbsp Garam masala
- 1 tsp Turmeric
- 1 tsp Cumin
- Pinch Salt
- 3 Garlic cloves minced
- 7 g Ginger peeled and minced
- 400 g Tinned tomatoes
- 400 ml Coconut milk do not use 'reduced fat'
- 400 g Tinned chickpeas drained
For later
- 125g Spinach
- Chilli flakes optional - to taste
Instructions
- Apart from the spinach, place all ingredients into the slow cooker and mix well.
- Cook on high for 4 hours or low for 8 hours.
- After cooking, place the spinach into the slow cooker and stir well. The residual heat will wilt the spinach.
- Note: check the potato is cooked through properly. You may need to add 30-60 minutes depending on how hot your slow cooker runs and the size of the sweet potato chunks.
Notes
Nutrition calculations only account for the ingredients stated in the slow cooker recipe. Serving suggestions such as rice and potatoes are not included. Remember to account for the nutritional values of anything you choose to accompany the recipe with.
Nutrition
Calories: 507kcalCarbohydrates: 63gProtein: 15gFat: 25gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 252mgPotassium: 1331mgFiber: 14gSugar: 13gVitamin A: 19042IUVitamin C: 26mgCalcium: 179mgIron: 9mg
Tried this recipe?Mention @slowcookersundays_ or tag #slowcookersundays!