Slow Cooker Sweet Potato Curry
This Slow Cooker Sweet Potato Curry is creamy, comforting, veggie packed and delicious. A simple vegan dinner idea!
Equipment
Ingredients
- 3 cups broth I used vegan chicken broth
- 1 15-ounce can coconut milk
- 2 tablespoons low sodium soy sauce
- 2 tablespoons red curry paste
- 2 medium sweet potatoes peeled and cubed
- 1 15-ounce can chickpeas drained and rinsed
- 1 red bell pepper sliced
- 1 teaspoon fresh ginger minced
- 3 cloves garlic minced
- 1 small yellow onion sliced
- 1 serrano pepper diced, optional
- 1 lime juiced
- 1 bunch kale chopped
- 1/4 cup cilantro chopped
- rice, naan, lime wedges, cilantro for serving
Instructions
- Add all of the ingredients (through the serrano pepper) to a slow cooker. Stir to combine. Cover and cook on high for 2 hours or low for 4 hours.
- Remove the lid, turn the slow cooker to high and add the kale, cilantro & lime juice. Cook, uncovered, for another 30 minutes.
- Taste and adjust seasonings as needed. Serve hot over rice with more cilantro, lime wedges & naan.
Video
Notes
Nutrition info does not include the rice or naan.
Nutrition
Calories: 308kcal | Carbohydrates: 34g | Protein: 10g | Fat: 17g