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Sweet Potato and Chickpea Curry
Get ready for a curry that packs a punch and might make you say, “Sweet potatoes in a curry? Why didn’t I think of that?”
📹 Video Tutorial from YouTube
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🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
🍳 Quick Cooking Steps
Add sweet potatoes and chickpeas to slow cooker.
Stir in onion, garlic, and ginger.
Pour coconut milk over mixture.
Sprinkle curry powder and cumin; season with salt and pepper.
Stir well to combine all ingredients.
Cover and cook on LOW for 6 hours or HIGH for 3 hours.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro.
📊 Nutrition Facts
📦 Storage & Meal Prep
🍽️ Serving Suggestions
- Serve with rice or naan breadnPair with a fresh salad
⚠️ Common Mistakes
- Not peeling sweet potatoesnAdding too much water makes it soupynUnderseasoning the curry leads to blandness
🎨 Recipe Variations
- Add spinach for extra greensnSwap chickpeas for lentilsnSpicy version with chili flakes
❓ Quick Cooking Q&A
Yes, lentils or kidney beans are great substitutes.
Up to 5 days when stored properly.
Add red pepper flakes or fresh chili.
Blend some cooked curry and stir it back.
Yes, make sure to cut them into small cubes.
