Hearty Chickpea Curry (Print Version)
# Ingredients:
01 -
3 cups of sweet potatoes, peeled and diced.
02 -
28 ounces of chickpeas, drained (from two cans).
03 -
1/4-1/2 teaspoon crushed red pepper, if you'd like some spice.
04 -
1 tablespoon honey or use agave for a vegan option.
05 -
1 teaspoon cumin, ground.
06 -
2 teaspoons ground turmeric.
07 -
2 teaspoons garam masala.
08 -
1 1/2 cups heavy cream (switch out for a 13-ounce can of thick, unsweetened coconut milk for a dairy-free version).
09 -
1 teaspoon olive oil.
10 -
1 tablespoon of fresh grated ginger.
11 -
4 smashed garlic cloves.
12 -
1 large onion, chopped up.
# Instructions:
01 -
Heat some olive oil in a frying pan over medium heat. Toss in your chopped onion, smashed garlic, and ginger. Stir them around until they turn soft, which takes about 3-5 minutes. Once done, set the skillet aside for now.
02 -
Take the onion mix and transfer it into a blender. Add the heavy cream (or coconut milk if dairy-free), spices (garam masala, turmeric, and cumin), honey or agave, and a pinch of salt. Blend it all until the sauce turns creamy.
03 -
Pour the curry sauce into the slow cooker. Throw in the chickpeas and the diced sweet potatoes. Stir everything so the sauce coats the ingredients evenly.
04 -
Cover the slow cooker and cook everything on LOW for 6-8 hours or go with HIGH for 4-5 hours if you're in a hurry.
05 -
Check if the sweet potatoes are soft when poked with a fork. If they are, you're good to go. Serve warm with a sprinkle of cilantro if you'd like, and pair it with some basmati rice, naan, or chapatis.
# Notes:
01 -
For a plant-based version, switch heavy cream for unsweetened coconut milk and use agave instead of honey.
02 -
This dish doesn't contain gluten and can easily be made dairy-free!