Slow Cooker Chickpea and Sweet Potato Curry
This vegan curry recipe is perfect for chilly nights. It's a chickpea curry made with sweet potato and an Indian curry paste - in the slow cooker!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 400 grams can coconut cream
- ⅓ cup (100g) gluten-free korma curry paste
- 1 small (100g) red onion, slicked thickly
- ½ cup loosely packed fresh curry leaves
- 500 grams orange sweet potato, unpeeled, sliced thickly
- 400 grams can chickpeas, drained, rinsed
- Coriander sprigs, to serve
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