This delicious slow-cooked sweet potato and chickpea curry is really easy to rustle up and is the perfect family meal. The chickpea and sweet potato work wonders together to bulk this meal up making it a filling dinner. Serve with crusty bread or naan bread for mopping up the flavoursome juices. Organix suggests serving this with freshly boiled brown rice and a large handful or freshly chopped mint leaves, for that delicious minty twist. For younger babies, this can be mashed or blended to a consistency that suites them.
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- 1 large onion
- 2 cloves garlic
- 3 tsps curry powder
- 1 tsp garam masala
- 2 large sweet potatoes
- 1 400g tin chickpeas
- 1 400g tin coconut milk
- 50mls water
- 150g frozen peas
- Large handful fresh mint to serve
- Preheat slow cooker for 15 minutes on high. Meanwhile finely chop the onion, crush the garlic and peel and dice the sweet potatoes to 1cm cubes.
- Drain and rinse the chickpeas, then add to the slow cooker with the onion, garlic, sweet potato and spices. Stir to combine then pour over the coconut milk and water. The vegetables should be coated in the milk and just submerged. Put the lid on and leave to cook for 4 hrs.
- At the end of cooking, weigh out the frozen peas, place in a sieve and pour boiling water over them over the sink to remove the chill, then add the drained peas to the slow cooker. Stir to combine and cook for a further 4-5 minutes to heat through, but keeping them bright green and fresh.
Top Tip for making Slow-cooked sweet potato and chickpea curry
If you have more time, you can pre sauté the onion, garlic and spices in a frying pan first. Organix says this adds a lovely depth of flavour, but is not necessary. This recipe can easily be made in bulk by doubling the recipe, and then frozen in portions.