Skip Nav
Workouts
This Is Your 10-Minute Cut Arms and Cut Abs Workout
Being Kind to Yourself While Losing Weight
Weight Loss
I Tried Everything to Lose Weight After Having Children, but This Is What Actually Worked
Workouts
9 Motivational Quotes to Power Your Next Workout
Workouts
Feeling Tight and Inflexible? Here Are 40 Stretches to Help You Get Loose
Workouts
Learn the Fundamentals of Weightlifting With This Beginner's Total-Body Strength Workout

Slow Cooker Vegan Chickpea Curry

This Creamy Vegan Curry Is Comfort in a Bowl

Craving a little comfort food that won't break the calorie bank? This dinner involves no cheese and no pizza dough, and I promise it's not deep-fried — but it is just as warm, savory, and satisfying! After one bite of this chickpea and sweet potato curry with coconut rice, you will be sold.

Each serving is about 400 calories, and because this recipe serves six, you can impress your friends with this bold yet easy-to-make dish or save the rest for tomorrow's lunch. This vegan and gluten-free recipe calls for spinach (for some added vitamins and fiber), but you can omit it if you're not a fan of greens in your curry.

This tasty recipe is part of our 2-Week Clean-Eating Plan, learn more about the program here.

Chickpea Coconut Curry With Sweet Potatoes

From Jenny Sugar, POPSUGAR Fitness

Notes

Note: To reap the most flavor, you will need a slow cooker to make this recipe. If you don't have a slow cooker, make the curry in a stockpot, and let it simmer for one hour.

Slow Cooker Vegan Chickpea Curry

Ingredients

  1. Curry:
  2. 1 teaspoon olive oil
  3. 1/2 yellow onion, chopped
  4. 1 clove garlic, minced
  5. 1 tablespoons minced ginger
  6. 15-ounce can chickpeas (about 1 1/2 cups)
  7. 2 cups canned or boxed chopped tomatoes
  8. 2 cups small cauliflower florets
  9. 1 sweet potato, peeled and diced
  10. 1 can light coconut milk
  11. 1 cup vegetable broth
  12. 1 tablespoon garam masala
  13. 1/2 tablespoon curry powder
  14. 1 teaspoon salt
  15. 2 cups lightly packed baby spinach, chopped
  1. Coconut rice:
  2. 1 1/2 cups uncooked brown basmati rice
  3. 1 can light coconut milk
  4. 1/2 cup water
  5. 1/4 teaspoon salt

Directions

To make the curry:

  • Heat the oil in a pan, and sauté the onions, garlic, and fresh ginger for seven minutes.
  • Transfer the onion mix to a slow cooker, and add remaining ingredients except for the spinach.
  • Heat on low for six hours (or on high for four hours).
  • Before serving, stir in the spinach, and heat for five more minutes.

To make the rice:

  • Add the rice, coconut milk, water, and salt to a saucepan. Heat on high, bringing to a boil, and then cover, reduce heat to low, and simmer for 40 minutes. Turn off the heat, and allow the curry to sit covered for 10 minutes. Serve along with rice.

Source: Calorie Count

Nutrition

Calories per serving
398
From Our Partners
Mindfulness Plan
What Drugs Interact With the Flu Shot?
Can Traveling Make You Constipated?
Lunya Silk Sleep Mask Review
Healthy Holiday Recipes
Funny Fitness Coffee Mugs
Expert Tips For Not Gaining Weight at the Holidays
Healthy Holiday Potluck Recipes
Healthy Resolutions
Kotex Sleek Tampons Recall 2018
Eggnog Hummus Shake
Kourtney Kardashian's Avocado Pudding Review
From Our Partners
Latest Fitness
All the Latest From Ryan Reynolds