Chickpea & Sweet Potato Curry
Slow Cooker Chickpeas 380 min
Ingredients
- 1 brown onion
- 400 g canned tomato
- 800 g chickpea
- 0.5 tsp chilli flake
- 400 ml coconut milk
- 1 coriander
- 2 tbsp curry powder
- 4 garlic cloves
- 1 tbsp ginger
- 1 lime
- 1 tbsp neutral oil
- 1 tsp salt
- 150 g spinach
- 1 sweet potato
- 2 tbsp tomato paste
- 1 tsp turmeric
Method
- 1
Heat the oil in a pan over medium. Cook the onion for 5 minutes until soft and translucent.
- 2
Add garlic, ginger, curry powder, turmeric, chilli, and tomato paste. Stir for 1 to 2 minutes until fragrant. This is the step that matters. Don't skip it.
- 3
Tip the lot into the slow cooker. Add chickpeas, sweet potato, crushed tomatoes, coconut milk, and salt. Stir to combine.
- 4
Cook on LOW for 6 hours, or HIGH for 3 to 4 hours, until the sweet potato is tender.
- 5
Stir through the spinach in the last 10 minutes until wilted.
- 6
Finish with lime juice. Taste, adjust salt. Top with coriander.
- 7
Serve with rice or naan.
Tip
- Bloom the spices in step 2. Long, wet slow cooking won't develop that base flavour on its own.
- Use full-fat coconut milk. Light splits and tastes thin over a long cook.
- Slow cookers trap steam, so this can run watery. If it does, lift the lid for the last 30 minutes on HIGH, or mash a few chickpeas and sweet potato chunks against the side to thicken.
- Frozen spinach works. Squeeze it dry first or it waters down the sauce.