Slow Cooker Chickpea Curry With Sweet Potatoes & Red Peppers
How to cook the most delicious slow cooker chickpea curry with sweet potatoes and red peppers. This slow cooker vegetarian curry is healthy, loaded with flavour and also makes plenty of leftovers for another day.
Servings: 6
Calories: 82kcal
Ingredients
- 1 Large Sweet Potato
- 1 Red Pepper
- 1 Can Chickpeas
- 2 Cans Tinned Tomatoes
- 1 Tbsp Tomato Puree
- 1 Tbsp Garlic Puree
- 1 Tbsp Korma Powder
- 1 Tbsp Garam Masala
- 1 Tbsp Cumin
- 2 Tsp Turmeric
- Salt & Pepper
- 1 Tbsp Coriander Leaf/Cilantro
- 2 Tbsp Greek Yoghurt
Kitchen Gadgets:
Instructions
- Peel and dice the sweet potatoes. Drain the chickpeas. Dice the red pepper. Load the sweet potatoes and the red peppers into the slow cooker and coat in the seasonings.
- Next load everything else apart from the coriander and the yoghurt into the slow cooker and mix well.
- Slow cook for 3 hours on high or until the sweet potato is fork tender.
- Stir in the coriander and the yoghurt and slow cook for a final hour.
- Serve with your favourite sides.
Notes
Slow. Note for the slow cooker for this chickpea curry recipe we used the Ninja Foodi. You can use this or any slow cooker you have.
Thanks for reading our slow cooker chickpea curry recipe on Recipe This. We have many more slow cooker recipes for you to check out next. Though if you would like more slow cooker dinner recipes, do check out our slow cooker sausages and onion gravy recipe next.
Nutrition
Calories: 82kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 0.3mg | Sodium: 224mg | Potassium: 499mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6169IU | Vitamin C: 40mg | Calcium: 81mg | Iron: 3mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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