Slimming World slow cooker curry – vegan sweet potato curry | Slimming World

Name: Slimming World slow cooker curry – vegan sweet potato curry | Slimming World
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.

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

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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.