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Chickpea Sweet Potato Coconut Curry
Melissa Hart

Chickpea Sweet Potato Coconut Curry

Chickpeas, sweet potatoes and coconut milk make a dump dinner that needs no meat or sautéed aromatics. Curry powder, ginger and tomato build a warm sauce during the long cook. Spinach joins at dinner because eight hours would turn it dark and stringy.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 cans chickpeas 15 ounces each, rinsed
  • 2 pounds sweet potatoes peeled and cut into 1-inch cubes
  • 1 medium onion diced
  • 1 can coconut milk 13.5 ounces
  • 1 can crushed tomatoes 28 ounces
  • 2 cups low-sodium vegetable broth
  • 2 tablespoons curry powder
  • 1 tablespoon grated fresh ginger
  • 3 garlic cloves minced
  • 1 1/2 teaspoons kosher salt
  • 5 ounces baby spinach
  • 2 tablespoons lime juice

Method
 

  1. Put the cold chickpeas, sweet potatoes and onion in a 6-quart slow cooker.
  2. Add coconut milk, tomatoes, broth, curry powder, ginger, garlic and salt and stir once.
  3. Cover and cook on low for 6 1/2 to 7 hours without lifting the lid, until the sweet potatoes are tender.
  4. At dinner, stir in spinach and lime juice.
  5. Cover for 5 minutes until the spinach wilts, then serve.