Ingredients:

  • 3 large Sweet Potatoes (approx. 900g), peeled and cut into 1.5-inch chunks
  • 2 cans (15 oz / 425g each) Chickpeas, drained and rinsed
  • 1 large Red Onion, diced
  • 3 cloves Garlic, minced
  • 1 tablespoon Fresh Ginger, grated
  • 1 can (14 oz / 400ml) Full-fat Coconut Milk
  • 1 can (14 oz / 400g) Diced Tomatoes
  • 2 tablespoons Red Curry Paste
  • 1 teaspoon Ground Turmeric
  • 1 teaspoon Cumin
  • 0.5 teaspoon Sea Salt
  • 1 cup Vegetable Broth (low sodium)
  • 3 cups Baby Spinach, packed
  • 1 Lime, juiced
  • 0.25 cup Fresh Cilantro for garnish

Instructions:

  1. Place the sweet potato chunks, diced red onion, and drained chickpeas into the base of a 6-quart slow cooker.
  2. In a separate mixing bowl, whisk together the coconut milk, red curry paste, minced garlic, grated ginger, turmeric, cumin, and sea salt until the mixture is uniform.
  3. Pour the spiced coconut milk mixture and the vegetable broth over the vegetables in the slow cooker. Stir gently to ensure all pieces are coated.
  4. Cover and cook on High for 4 hours (or Low for 7 hours) until the sweet potatoes are fork-tender but still hold their shape.
  5. Ten minutes before serving, stir in the fresh baby spinach and lime juice. Let sit until the spinach is wilted and the flavors are brightened.
  6. Serve hot, garnished with fresh cilantro.