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Slow-Cooker Coconut Curry Chickpeas and Sweet Potatoes
Rachel Kim

Slow-Cooker Coconut Curry Chickpeas and Sweet Potatoes

Two cans of coconut milk give the sweet potatoes enough liquid to soften without leaving thin soup behind. Red curry paste supplies the aromatics in one measured scoop. Stir the spinach in only after the potatoes are tender, or its color will disappear.
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Prep Time 12 minutes
Cook Time 5 hours
Total Time 5 hours 12 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 2 cans 13.5 oz each full-fat coconut milk
  • 1/4 cup Thai red curry paste
  • 1 1/2 lbs sweet potatoes peeled and cut into 1-inch cubes
  • 5 oz baby spinach
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Add the chickpeas, coconut milk, curry paste and sweet potatoes to a 6-quart slow cooker.
  2. Season with the salt and black pepper and stir until the curry paste is fully dispersed.
  3. Cover and cook on low for 4 to 5 hours, until the sweet potatoes are tender but still hold their corners.
  4. Fold in the spinach, cover and cook for 10 minutes, until the leaves wilt into the sauce.
  5. Stir gently and let the curry stand uncovered for 10 minutes so the sauce thickens slightly.