Healthy Sweet Potato and chickpea curry

Submitted by Rebecca DeGrassi

Healthy Sweet Potato and chickpea curry

5 from 3 votes
Serving: 4
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes

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)

Instructions
 

  • CHOP CHUNKY !
  • Chop the sweet potato, tomato's, red onion and stalks of coriander and add them to slow cooker.
  • Grate ginger and mince garlic, add to slow cooker.
  • Add the curry paste, chick peas and coconut milk. (add chili if you have chosen to)
  • Cook on low for 4.5 hours
  • Now time for the barley. Add one cup of pearl barley and 1/2 cup stock.
  • Let it cook for a bit longer, to 7 hours total.
  • Right at the end, add the rest of your chopped coriander. (if not moist enough, just add a splash of water/stock)

Notes

  • I 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)
  • Then ... devour !

7 thoughts on “Healthy Sweet Potato and chickpea curry”

  1. 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!

  2. Cathryn Pawley

    Absolutely delicious! I used 1/2 pumpkin 1/2 sweet potato as wanted to empty the veg crisper ?
    Used Tikka Masala paste and will be making this regularly
    Thankyou

  3. 5 stars
    Very filling, great flavour, easy prep.
    I added a small can of coconut cream in for the last 30 mins to make it even creamier…
    SO GOOD
    Kept the vegetarian in the family VERY happy.

  4. 5 stars
    This tasted delicious and was even better on the second day.
    I subbed Thai red curry paste for the korma paste and added a couple of potatoes and half a can of brown lentils.

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