Go Back
Coconut Chickpea Curry
Andre Lewis

Coconut Chickpea Curry

Chickpeas, cauliflower and sweet potato make this curry substantial without meat. Coconut milk can handle the shorter slow cook, while spinach waits until the end. Cut the sweet potato slightly smaller than the cauliflower so both become tender at the same time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 1 medium sweet potato peeled and cut into 3/4-inch cubes
  • 1 small head cauliflower cut into 1-inch florets
  • 1 medium yellow onion diced
  • 3 garlic cloves minced
  • 1 tbsp grated fresh ginger
  • 1 can 14 oz full-fat coconut milk
  • 1 can 14.5 oz diced tomatoes
  • 1 cup low-sodium vegetable broth
  • 2 tbsp mild curry powder
  • 1 tsp ground cumin
  • 1 1/2 tsp kosher salt
  • 4 cups baby spinach
  • 2 tbsp lime juice

Method
 

  1. Add the chickpeas, sweet potato, cauliflower, onion, garlic and ginger to a 6-quart slow cooker.
  2. Whisk the coconut milk, tomatoes, broth, curry powder, cumin and salt and pour the mixture over the vegetables.
  3. Cover and cook on low until the sweet potato and cauliflower are tender but still hold their shapes, 4 1/2 to 5 hours.
  4. Stir in the spinach by handfuls, cover and cook on high until wilted, 5 to 8 minutes.
  5. Add the lime juice and stir gently so the sweet potato cubes stay intact.
  6. Taste for salt and serve the curry in bowls with plenty of coconut sauce.