Slow Cooker Sweet Potato Chickpea Coconut Curry

Categories : easy peasy, lent, main dishes, potatoes & vegetables, pulses & grains, Recipes, Slow Cooker @en, vegetarian or vegan

A delicious, creamy curry featuring sweet potato, regular potato, chickpeas, coconut milk, ginger and peanut butter. Make sure you boil some rice or grab yourselves some naan bread (or do both) to mop up all that dreamy sauce. Oh did I mention it’s ridiculously easy? Well… slow cooker you guys.

Slow Cooker Sweet Potato Chickpea Coconut Curry www.thefoodiecorner.gr Photo description: A ceramic plate with a serving of basmati rice and curry on top.

I first made this recipe ages ago. More than 6-7 years ago. I jotted it down on a little piece of paper and put it in the pile of other little bits of paper – all recipes. Since then I’ve moved house, and all the little bits of paper came with me. It’s a miracle I can even remember what is on them. But I can.

Slow Cooker Sweet Potato Chickpea Coconut Curry www.thefoodiecorner.gr Photo description: A close up, ¾ view of a large ceramic bowl with sweet potato chickpea coconut curry inside.

Slow Cooker Sweet Potato Chickpea Coconut Curry www.thefoodiecorner.gr Photo description: A close view of a ceramic bowl with basmati and wild rice, sitting on a wooden surface.

This particular dish kept popping into my mind each Lent. It’s vegan, so it’s also an ideal meal for anyone who is fasting. So this year I dug into my tatty, long-suffering notes and retrieved it.

Slow Cooker Sweet Potato Chickpea Coconut Curry www.thefoodiecorner.gr Photo description: A top view of two ceramic plates with basmati and wild rice, and curry on top. In the top left corner of the photo is a large ceramic serving bowl with curry and a wooden serving spoon inside.

I made a batch, took photos and proceeded to eat the whole thing, by myself (the Mister won’t touch curry), over the next few days. Then I made it again because I wanted to be sure of the instructions. I now have a big pot of it in my fridge and I’m planning on freezing it in portions to keep for evenings when I really can’t be bothered to spend too long in the kitchen.

Slow Cooker Sweet Potato Chickpea Coconut Curry www.thefoodiecorner.gr Photo description: A close view of a sweet potato chickpea coconut curry in a large ceramic serving bowl. Some chopped chives decorate the top.

On second thought, I will keep one generous portion for tonight and enjoy it with some basmati rice and naan bread!

Slow Cooker Sweet Potato Chickpea Coconut Curry www.thefoodiecorner.gr Photo description: A ¾ view of a ceramic plate with a serving of basmati and wild rice, and curry on top.

Ingredients

600 gr (approx. 3.5 cups) potatoes, peeled and cut into medium-sized (about 3 cm) pieces*

550 gr (approx. 3.5 cups) sweet potatoes, peeled and cut into large (about 4 cm) pieces*

720 ml (3 cups) cooked chickpeas

15 ml (1 Tbs) dried onion flakes

45 ml (3 Tbs) peanut butter, natural

30 ml (2 Tbs) sesame oil, (pure, from raw seeds not toasted)

2 tsp fresh ginger, grated

2 tsp curry powder (the mild yellow type)

1 tsp salt

1/2 tsp cinnamon

1/2 tsp garlic powder

1/4 tsp black pepper

1/4 tsp chilli flakes

400 ml (just under 1 ¾ cups) coconut milk (the sort that comes in a tin, not the drink)

360 ml (1 ½ cups) water mixed with 3 tsp vegetable stock mix (or see Show Me for alternative)

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Veg Stock

I use this veg stock mix and prep it extra strong (as per ingredient list). Alternatively you can use a store-bought veg stock but make it strong tasting.

Step 1

Put the potatoes in the bottom of the slow cooker and layer the sweet potatoes on top, then the chickpeas. Sprinkle the onion flakes over everything. Don’t mix.

Step 2

In a bowl combine the peanut butter, sesame oil, ginger, curry powder, salt, cinnamon, garlic powder, black pepper, chilli flakes, coconut milk and the vegetable stock we made with the water and the veggie mix. Whisk well with a fork making sure the peanut butter gets incorporated.

Step 3

Pour the mixture over the contents of the slow cooker. Again, don’t mix.

Step 4

Cook on low for 8-10 hours or until the potatoes are soft. The sauce should be saucy not soupy. It seems like a long time but the quantities are quite large for a 3.5lt cooker so they need the extra time. However, keep an eye on it because cooking time can also depend on the type of potatoes used. The sweet potatoes might go a bit softer than the others and start to break up, but that only helps thicken the sauce so it’s all good!

Step 5

Serve with basmati or jasmine rice or/and some naan bread.