Healthy Sweet Potato and chickpea curry
September 15, 2014
- Prep: 15 mins
- Cook: 7 hrs
-
15 mins
7 hrs
7 hrs 15 mins
- Yields: 4
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
4 Reviews
Tracy
June 30, 2018
Beautiful, will make again
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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Cathryn Pawley
June 26, 2022
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