I haven’t ever been a big fan of the slow cooker. Yeah, they’re super convenient, but everything tends to taste the same after it sits simmering all day. Lucky for you, I’ve recently found a few flavorful and delicious dishes that can stand up to the heat, making me a slow cooker convert. This sweet potato curry is one of my favorites!
The dish is quick to throw together with onions, sweet potatoes, chickpeas and lots of red Thai curry. Turn up the heat, wait all day (or go to work, run errands and have a dance party!) then simply stir in some coconut milk, kale and fresh lime juice to brighten the flavor. Serve with rice and cilantro and you have an easy weeknight meal and some great lunch leftovers!
- 3 medium sweet potatoes, peeled, cut into 1-inch pieces
- 1 medium onion, chopped (about 1/2 cup)
- 1 red bell pepper, chopped
- 2 cups vegetable stock
- 3 cloves garlic, minced
- 3 tablespoons Thai red curry paste
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon coarse sea salt
- 1 can (14. 5 ounces) fired-roasted diced tomatoes
- 1 can (15 ounces) chickpeas, drained and rinsed
- 4 cups chopped kale
- 1 can (14 ounces) light coconut milk
- 2 tablespoons lime juice
- Serve with:
- Basmati rice
- Chopped fresh cilantro
- Lime wedges
- Add sweet potatoes, onion, garlic, ginger, salt, curry, stock, tomatoes and chickpeas to a 6 quart slow cooker. Stir and cover. Cook on low for 7 to 8 hours. Stir in the kale, coconut milk and lime juice. Cook an additional 10 minutes.
- Serve over the rice, with cilantro and lime.
What tasty things do you make in your slow cooker?
Looking for some more slow food? Check out these delicious dishes…
Slow Cooker Beer Chicken Tacos from The Beeroness
Slow Cooker Italian Barley and Sausage from Foxes Love Lemons
Slow Cooker Vegan Chili with Quinoa from Kingfield Kitchen
…and another dish of red curry awesomeness: Roasted Red Curry Chicken with Chickpeas and Tomatoes from Bourbon and Honey