Slow Cooker Vegetable Curry Recipe with Sweet Potato & Chickpeas

Prep Time 15 mins
Cook Time 6 hours 15 mins
Total Time 6 hrs 30 mins

This slow cooker vegetarian curry recipe stars sweet potato and chickpeas, and is a fantastic choice for a Meatless Monday meal.

Yields Serves 8

Ingredients

  • 1 tsp canola oil
  • 1/2 medium onion, diced
  • 1 Gala apple, diced
  • 2 tbsp minced ginger
  • 2 garlic cloves, minced
  • 1/4 cup mild curry paste (such as Patak's)
  • 1 sweet potato, peeled and cut into 1/2-inch dice (about 2 cups)
  • 2 cups small cauliflower florets
  • 2 1/2 cups low-sodium chickpeas
  • 1 (14 oz.) can petite diced tomatoes
  • 1 (14 oz.) low-sodium vegetable broth
  • 1/2 tsp ground pepper
  • 1/4 tsp salt
  • 1/2 cup lite coconut milk
  • 1 1/2 cups (lightly packed) spinach leaves, chopped

Directions

  1. Heat the canola oil in a large nonstick skillet set over medium heat. Add the onion, apple and ginger, and cook until they are tender, 7 to 8 minutes.
  2. Add the garlic and cook for 30 seconds. Stir in the curry paste and cook, stirring, for 3 minutes.
  3. Transfer the onion mixture to a slow cooker.
  4. Add the sweet potato, cauliflower, chickpeas, diced tomatoes and vegetable broth to the slow cooker.
  5. Cook on HIGH for 6 hours, or until the vegetables are tender.
  6. Stir in the coconut milk and spinach, and heat. Serve.

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Recipe Notes

Weight Watchers Points: 6 (SmartPoints), 5 (Points+), 3 (Old Points)
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