Slow Cooker Chickpea and Sweet Potato
Ingredients
- 2 sweet potatoes, peeled and cubed
- 2 tins chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, chopped
- 250g coconut soya yoghurt
- 1 tin chopped tomatoes
- 200g tomato passata
- 1 tsp chilli powder
- 2 and 1/2 curry powder
- 1 and 1/2 tsp turmeric
- 2 tsp cumin
- 2 tsp mixed herbs
- Black pepper to taste
Preparation
If you only have a few hours to cook the curry in the slow cooker, microwave the potato until mostly cooked
Add all the remaining ingredients
Of you only have a few hours to cook the slow cooker, cook for 2 hours on high and then switch it to low for an hour and a half
If you have all day, make this in the morning, and leave to cook on low until the evening
