Slow Cooker Vegetable Curry Recipe with Sweet Potato & Chickpeas

Cookin' CanuckReviews(1)
Laurie Carnal: "Great! I used chickpeas I'd soaked overnight rath…" Read More
15Ingredients
80Calories
7Hours

Ingredients

  • 1 teaspoon canola oil
  • 1/2 onion (medium, diced)
  • 1 gala apple (diced)
  • 2 tablespoons minced ginger
  • 2 garlic cloves (minced)
  • 1/4 cup mild curry paste (such as Patak's)
  • 1 sweet potato (peeled and cut into ½-inch dice, about 2 cups)
  • 2 cups cauliflower florets (small)
  • 2 1/2 cups low sodium chickpeas
  • 14 ounces diced tomatoes (petite)
  • 1 low sodium vegetable broth (14 oz.)
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon salt
  • 1/2 cup lite coconut milk
  • 1 1/2 cups spinach leaves (lightly packed, chopped)
Read Directions

NutritionView more

80Calories
Sodium4%DV95mg
Fat6%DV4g
Protein4%DV2g
Carbs4%DV11g
Fiber8%DV2g

PER SERVING *

Calories80Calories from Fat35
% DAILY VALUE*
Total Fat4g6%
Saturated Fat3g15%
Trans Fat
Cholesterol
Sodium95mg4%
Potassium300mg9%
Protein2g4%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate11g4%
Dietary Fiber2g8%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Laurie Carnal 24 Oct 2017
Great! I used chickpeas I'd soaked overnight rather than canned. They cooked perfectly in 6 hours. I also added some fresh jalapeño for heat and served over brown rice with a dollop of Greek yogurt on top. I'll definitely make again. Thanks!