Name: Slow cooker curry with sweet potato and coconut
Prep time: 10 min
Cook time: 185 min
Total time: 200 min
Yield: 4 servings
Ingredients: 1 onion, roughly chopped; 2cm piece fresh root ginger, peeled and grated; 400g can chickpeas, drained and rinsed; 2 green chillies, deseeded and roughly chopped; Low-calorie cooking spray; 1 tsp black mustard seeds, plus extra to serve; 2 tsp cumin seeds; 8 curry leaves (optional); 1 tsp ground turmeric; ½ tsp ground cinnamon; 3 large sweet potatoes, peeled and cut into bite-size chunks; 600ml hot vegetable stock, suitable for vegans; 1 tbsp tomato purée; 160ml reduced-fat coconut milk; 1 tbsp white wine vinegar, suitable for vegans; Small handful finely chopped fresh coriander, to serve; 1 red chilli, deseeded and finely chopped, to serve; Plain boiled rice and green beans, to serve

1½ Syns per serving

This recipe will take you 3 hours 20 minutes

Serves 4

1 onion, roughly chopped
2cm piece fresh root ginger, peeled and grated
400g can chickpeas, drained and rinsed
2 green chillies, deseeded and roughly chopped
Low-calorie cooking spray
1 tsp black mustard seeds, plus extra to serve
2 tsp cumin seeds
8 curry leaves (optional)
1 tsp ground turmeric
½ tsp ground cinnamon
3 large sweet potatoes, peeled and cut into bite-size chunks
600ml hot vegetable stock, suitable for vegans
1 tbsp tomato purée
160ml reduced-fat coconut milk
1 tbsp white wine vinegar, suitable for vegans
Small handful finely chopped fresh coriander, to serve
1 red chilli, deseeded and finely chopped, to serve
Plain boiled rice and green beans, to serve

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