Sweet Potato and Chickpea Curry

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Step 1.

Start by dicing your sweet potatoes and slicing your onion. Chop your ginger up into stalks and finely slice up your garlic and add a pinch of salt.

Step 2.

Place all of the ingredients except the spinach, coriander and chilli flakes into a Crock-Pot Express Multi-Cooker, stir thoroughly and cover.

Step 3.

Set the Crock-Pot Express Multi-Cooker to the slow cook function and leave this to cook for 5 hours or until the sweet potatoes softened.

Step 4.

Remove the cover, set the Crock-Pot Express Multi-Cooker to the sauté function and cook on high until the sauce thickens to the desired level.

Step 5.

Stir in the spinach thoroughly until the spinach wilts, chop up your coriander (saving a handful for garnish) and add this followed by your chilli flakes.

Step 6.

Plate it up and add a dollop of your coconut yoghurt to the top along with a sprinkle of your coriander, then tuck into this delicious dish.

Make sure you add the spinach at the end so it keeps its vibrant green colour.

2 Onions
2 Cloves of Garlic
Large Knob of Ginger
400ml Coconut Milk
400g Tinned Tomatoes
400g Cherry Tomatoes
400g Chickpeas
3 Sweet Potatoes
1 Tsp Garam Masala
1 Tsp Chilli Flakes
1 Tsp Cumin
1 Tsp Turmeric
200g Spinach Leaves
4 Tbsp Coconut Yoghurt
Bunch of Coriander