Healthy Sweet Potato and chickpea curry

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September 15, 2014

Healthy Sweet Potato and chickpea curry 5 0 5 1
  • Prep: 15 mins
  • Cook: 7 hrs
  • 15 mins

    7 hrs

    7 hrs 15 mins

  • Yields: 4

Ingredients

2 medium sweet potato

1 can tomato (or 8 fresh chopped)

Bunch coriander

3cm cube ginger

1 can or 400g chickpeas

3 small or 2 large red onion

3 cloves of garlic

1 cup pearl barley

1/2 cup stock

1 can coconut milk

3 tablespoon curry paste (i used korma, can use homemade)

1 teaspoon cumin powder

Chili (optional)

Directions

1CHOP CHUNKY !

2Chop the sweet potato, tomato's, red onion and stalks of coriander and add them to slow cooker.

3Grate ginger and mince garlic, add to slow cooker.

4Add the curry paste, chick peas and coconut milk. (add chili if you have chosen to)

5Cook on low for 4.5 hours

6Now time for the barley. Add one cup of pearl barley and 1/2 cup stock.

7Let it cook for a bit longer, to 7 hours total.

8Right at the end, add the rest of your chopped coriander. (if not moist enough, just add a splash of water/stock)

Notes

1I made some 'rip off' naan bread - just mission wraps, grated cheese on one half with either mustard, garlic or chili (whatever your heart desires) microwave for 30 seconds to soften the wrap and cheese, fold over into a half and then pop under the grill for 30 seconds -1 minutes until slightly golden as per the pic. (this happens quickly)

2Then ... devour !

Submitted by Rebecca DeGrassi

00:00

2 Reviews

Fiona hamblyn

January 16, 2017

What if anything could you use instead of the barley please and thank you 🙂

clare wasley

September 30, 2016

Absolutely delicious!!!! I ended up using light coconut milk and actually added an extra can an hour before serving as I found it went quite cluggy, definitely making this again!

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