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Slow Cooker Chickpea & Sweet Potato Curry

A warming and deeply satisfying vegan and gluten-free curry; packed full of flavour, fibre and protein. This slow cooker chickpea & sweet potato curry should be allowed to simmer low and slow for 6 hours, this is one intensely flavoursome veggie curry.

Slow Curry Chickpea Curry 3

Ingredients


1 tsp olive oil
½ onion, chopped
1 clove garlic, finely chopped
1 inch piece fresh ginger, finely chopped
420g can chickpeas
450g can chopped tomatoes
1 red pepper, diced
½ cauliflower chopped into small florets
1 sweet potato, peeled and diced
1 can coconut milk
240ml vegetable stock
1 tbsp Garam Masala
½ tbsp curry powder
1 tsp salt
2 handfuls baby spinach, roughly chopped
Rice to serve

Method


 

  1. Heat the oil in a small frying pan, and sweat the onions over a medium heat for about 5 minutes before adding the garlic and ginger; cook for another 5 minutes
  2. Transfer to your slow cooker, along with all of the remaining ingredients except for the spinach. Give it a stir and cook for 6 hours on low or 4 on high
  3. Just before you’re ready to serve, stir in the spinach. Serve with rice and naan bread

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