The most warming cuzza you will ever eat. The softest chickpeas and sweet potatoes in a rich tomatoey, coconutty sauce. Served with a cooling dollop of yoghurt.
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Serves
4
Onion
Garlic
Ginger
Coconut Milk
Chopped Tomatoes
Cherry Tomatoes
Drained Cooked Chickpeas
Sweet Potato
Garam Masala
Chilli Flakes
Cumin
Turmeric
Spinach
Coconut Yoghurt
Coriander
Salt
Black Pepper
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Serves
4
Onion
Garlic
Ginger
Coconut Milk
Chopped Tomatoes
Cherry Tomatoes
Drained Cooked Chickpeas
Sweet Potato
Garam Masala
Chilli Flakes
Cumin
Turmeric
Spinach
Coconut Yoghurt
Coriander
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
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.
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Notes (1)
J
Julie M.
a month ago
Hi! On a standard crock pot, would this be 5 hours on low or high? Thanks
Mob
21 days ago
·Admin
Hi Julie, 5 hours on low should do it!
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