Rich & Comforting Slow Cooker Chickpea & Sweet Potato Curry
A vegan korma curry that's slow cooked effortlessly brings out tastes and textures worth returning to time and time again
Combine slow cooking techniques with the elements of korma and you'll have a thick, flavourful and warming dish that'll both comfort and satisfy. Our recipe here includes chickpeas and sweet potatoes for ample carbs, and is a great bowl of curry for vegans and non-vegans alike.
Yield: Serves 6
Prep Time: 15 mins
Cook Time: 390 mins
Difficulty Level: 2/5
Ingredients
- 400 g can coconut cream
- ⅓ cup (100 g) gluten-free korma curry paste
- 1 small (100 g) red onion, slicked thickly
- ½ cup loosely packed fresh curry leaves
- 500 g orange sweet potato, unpeeled, sliced thickly
- 400 g can chickpeas, drained, rinsed
- Coriander sprigs, to serve
Steps
01. Combine coconut cream, curry paste, onion and curry leaves in a large bowl. Add both the sweet potatoes and the chickpeas, season and toss to coat.
02. Layer mixture in a 5.5 litre (22 cups) slow cooker. Scrape any remaining sauce from the bowl and spread over the top, pressing lightly to compress the sweet potatoes. Cook, covered, on low for 6½ hrs or high for 3¼ hrs, or until potatoes are tender.
03. To serve, divide curry among plates; scatter with coriander.
Photo: bauersyndication.com.au