POPSUGAR Celebrity

Feb 28 2016 - 12:15pm

Chickpea Coconut Curry With Sweet Potatoes

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 [2]

Nutrition

Calories per serving
398

Source URL
https://www.popsugar.com/fitness/Slow-Cooker-Vegan-Chickpea-Curry-34162942