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Flavoursome slow cooker vegan and naturally gluten free sweet potato, chickpea and spinach curry

Sweet Potato, Chickpea and Spinach Curry

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Makes: 2 servings
Prep Time: 15 Mins
Cooking Time: 3 Hours 30 Mins

Nutritional info per serving

Calories 461kcals

Carbs 86g | Fat 6g | Protein 22g
Sugar 8g | Fibre 6g

Ingredients

1 tomato
1 onion
250g sweet potato
150g chickpeas
1/2tbsp cumin
2tsp turmeric
1tsp ground coriander
1/2tsp chilli powder
2tsp fresh ginger
1tsp crushed garlic
150ml Alpro coconut milk
100ml vegetable stock
2tsp cornflour
70g spinach


Method

1. Chop the tomato (no need to peel), dice the onion and peel and chop the sweet potato (about 1/2inch cubes in size) and place into a slow cooker along with the chickpeas.

2. Add all the spices, ginger and garlic to the vegetables and pour in the coconut milk and vegetable stock.

3. Turn the slow cooker on high for 3 hours until the sweet potato is nice and soft.

4. The curry is not yet finished, a the cornflour mixed into about 2tbsp of water and stir into the curry, turn the slow cooker on high for a further 1/2 an hour so it can thicken, a few minutes before the end stir in the spinach so it can wilt but not over cook then serve.

5. If you don't want to use a slow cooker you can do this in a pan, place all except the cornflour an spinach in a pan and cook on a medium heat for 30-45 minutes until the sweet potato is soft, stir in the cornflour to thicken then add the spinach, wilt and serve.




Free From

Dairy
Yes
Egg
Yes
Gluten
Yes
Nuts
Yes
Soya
Yes
This recipe was published on by

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