Slow Cooker Chickpea & Sweet Potato Curry from Vicki Delany

As you know, I love my slow cooker. I particularly love it in the winter when you can throw a bunch of ingredients into it, leave it all day, and then have a hot nourishing meal whenever you’re ready.  This one fits the bill perfectly, an added bonus for vegetarians or those cutting back on meat consumption. 

Slow Cooker Chickpea & Sweet Potato Curry  

Ingredients:

1 tablespoon olive oil

1 medium yellow onion, diced

1 can chickpeas

2 tablespoons curry powder

1 sweet potato, peeled and diced

1 large red bell pepper, diced 1 (28-ounce) can diced tomatoes

1 (15.5 ounce) can coconut milk

1/2 cup water

3 cloves garlic, minced

1 diced jalapeño pepper

1 teaspoon salt

DIRECTIONS:

Drizzle olive oil in the bottom of a 6-quart or larger slow cooker then add onion and stir to coat. Pour chickpeas on top, then sprinkle the curry powder evenly over the beans. Add sweet potato, bell pepper, tomatoes, coconut milk, garlic, jalapeno pepper and salt.

Cook on low for 6 to 8 hours: 

Total cooking time will depend on your slow cooker and your vegetables. The curry can be served any time after the sweet potatoes are soft and tender.

The curry will get thicker and creamier the longer it cooks.

Serve over rice or with a warm slice of naan bread. 

Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor. You can sign up to receive Vicki’s quarterly newsletter at Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact 

Now Available: The Incident of the Book in the Nighttime, the 10^th Sherlock Holmes Bookshop book from Crooked Lane Books.