Slimming World slow cooker curry – vegan sweet potato curry

Name: Slimming World slow cooker curry – vegan sweet potato curry
Total time: 200 min
Ingredients: 1 onion, roughly chopped; 2cm piece fresh root ginger, peeled and grated; 400g can chickpeas, drained and rinsed; 2 green chillies, deseeded and roughly chopped; 1 cal cooking spray*; 1 tsp black mustard seeds, plus extra to serve; 2 tsp cumin seeds; 8 curry leaves (optional); 1 tsp ground turmeric; ½ tsp ground cinnamon; 3 large sweet potatoes, peeled and cut into bite-size chunks; 600ml hot vegetable stock, suitable for vegans; 1 tbsp tomato purée; 160ml reduced-fat coconut milk; 1 tbsp white wine vinegar, suitable for vegans; Small handful finely chopped fresh coriander, to serve; 1 red chilli, deseeded and finely chopped, to serve; Plain boiled rice and green beans, to serve; *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.

www.slimmingworld.ie

Spiced-up sweet potatoes are the star of this slow cooker vegetable curry recipe, with coconut milk creating the perfect balance of flavours.

Keywords

Slow cooker curry
Slimming World slow cooker curry
Slow cooker curry recipes
Slow cooker vegetable curry
Vegan slow cooker curry
Sweet potato curry slow cooker

View full recipe on www.slimmingworld.ie

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.slimmingworld.ie.

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Cooking tools:

Slow cooker
Skillet
Chef's knife
Cutting board
Grater
Colander
Can opener
Peeler
Measuring spoon
Measuring cup
Saucepan
Pot
Spoon
Wooden spoon

Ingredients

1 onion, roughly chopped
2cm piece fresh root ginger, peeled and grated
400g can chickpeas, drained and rinsed
2 green chillies, deseeded and roughly chopped
1 cal cooking spray*
1 tsp black mustard seeds, plus extra to serve
2 tsp cumin seeds
8 curry leaves (optional)
1 tsp ground turmeric
½ tsp ground cinnamon
3 large sweet potatoes, peeled and cut into bite-size chunks
600ml hot vegetable stock, suitable for vegans
1 tbsp tomato purée
160ml reduced-fat coconut milk
1 tbsp white wine vinegar, suitable for vegans
Small handful finely chopped fresh coriander, to serve
1 red chilli, deseeded and finely chopped, to serve
Plain boiled rice and green beans, to serve
*Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.