Cozy Winter Comfort: Slow Cooker Sweet Potato & Chickpea Curry
Winter nights call for comforting meals that warm you from the inside out. If you’re looking for a delicious and easy slow cooker recipe that satisfies your taste buds, uses a rainbow of vegetables, is quick to prep and keeps you cozy, look no further than this Slow Cooker Sweet Potato Curry. This recipe has got you covered.
Packed with nutritious vegetables, protein-rich chickpeas, and fragrant spices, this gluten-free curry is sure to become a winter favorite.,
This Slow Cooker Sweet Potato Curry is a delightful combination of wholesome ingredients and aromatic spices. The chickpeas provide a good dose of plant-based protein, while the sweet potatoes add natural sweetness and a creamy texture. The broccoli and cauliflower florets contribute their nutritional value and vibrant colors, making this dish a feast for the eyes as well.
As the curry simmers away in the slow cooker, your kitchen will be filled with an irresistible aroma that will have your taste buds eagerly anticipating the final result. The rich flavors of the tomatoes, coconut milk, and spices meld together beautifully, creating a curry that’s both comforting and satisfying.
Not only is this recipe delicious, but it’s also gluten-free, perfect for those with dietary restrictions or preferences. It’s a versatile dish that can be enjoyed as a main course or as a side dish, depending on your appetite and menu plans.
So, when winter rolls around and you’re craving a nourishing meal that requires minimal effort, reach for your trusty slow cooker and give this Sweet Potato Curry recipe a try. Its simplicity and incredible flavors will make it a winner among family and friends alike. Stay warm and enjoy!
Slow Cooker Sweet Potato Curry Recipe
Equipment
- Slow Cooker
Ingredients
- 1 Can x 420gm Chickpeas drained and rinsed
- 1 Can x 420gm Diced Tomatoes
- 1 Can x 400ml Coconut Milk
- 2-3 Cups Vegetable Stock
- 2 Cups Broccoli Florets
- 1-2 Cups Cauliflower Florets (Optional: you can just add more broccoli if you prefer)
- 1 Medium Sweet Potato – Peeled and cubed.
- ⅓ Cup Dry Quinoa
- 1 Red Capsicum – Seeded and diced
- 1 Yellow Capsicum – Seeded and diced
- 1 Onion diced
- 1 tsp Curry Powder
- 1 tsp Turmeric
- 2 tsp Soy Sauce (Check that its gluten free)
- 5 cloves Minced Garlic
- Salt & Pepper to taste
- 1 Green Shallot sliced for garnish
Instructions
- Prepare all of your vegetables by peeling, slicing and dicing;
- Add the diced tin tomatoes, Coconut Milk and Vegetable stock into the slow cooker;
- Then add in your prepared vegetables and spices and mix it all to combine;
- You can cook this on high for 4-5 hours or on low for 6-7 hours
- This can be served as is, without any accompaniments. However, if you want to make this dish go further you can serve this alongside rice
- Sprinkle the green shallots over the top for garnish once served.
