Sort ingredients
margie
QR Code
Listen
PdfBORED OF LUNCH – THE HEALTHY SLOW COOKER BOOK
By Darina Allen In Saturday Letter February 26, 2023 8 Min read
This gorgeous curry with chunks of sweet potato and comforting chickpeas has added sweetness from the mango chutney. There is lots of sauce here, but you could add more veg and some vegetable stock to stretch it further.
This goes great with rice, but the sweet potato makes this curry quite filling so you can just serve it on its own if you’d rather.
Serves 4
400g (14oz) tin of chopped tomatoes
400ml (14fl oz) tin of reduced-fat coconut milk
1 teaspoon vegetable bouillon powder
1 tablespoon mango chutney
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon garam masala
1 teaspoon honey
4 garlic cloves, crushed
3 large, sweet potatoes, cut into small chunks
1 onion, sliced
1 handful of spinach
1 teaspoon peanut butter
handful of fresh coriander, chopped
400g (14oz) tin of chickpeas, drained
salt and pepper, to taste
extra fresh coriander, to garnish
Place all the ingredients, except the chickpeas, in the slow cooker, stir and season to taste. Cook on high for 2 hours or low for 4-5 hours, then add the chickpeas and cook for another hour. If it’s more convenient, you could add the chickpeas from the start, but they might lose some of their texture. Garnish with extra coriander.